Name: Honey Garlic Shrimp Sheet Pan Dinner Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb. fresh or frozen raw shrimp, peeled and deveined (thawed if frozen); ½ cup coconut aminos; ⅓ cup honey; 6 garlic cloves, minced (2 tablespoons); Juice of ½ lemon (1½ tablespoons); 2 tablespoons cornstarch; 2 tablespoons water (for cornstarch slurry); ¾ lb. (12 oz) fresh green beans, ends trimmed; 1 tablespoon toasted sesame oil; ¼ teaspoon coarse salt; ¼ teaspoon black pepper; 2 green onions, sliced on the bias (green parts only); Pinch of red pepper flakes (optional); Pinch of sesame seeds (optional)

If you’re looking for a dinner that’s quick, delicious, and kind of magical in its simplicity, you’re going to love this Honey Garlic Shrimp Sheet Pan Dinner Recipe. I absolutely adore how this comes together in one pan, saving you from piles of dishes while delivering juicy shrimp and crisp-tender green beans all drenched in a sweet-and-savory honey garlic glaze. Whether you’re whipping up a weeknight meal or impressing guests with minimal effort, this recipe hits all the right notes.

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Why You’ll Love This Recipe

Super Fast and Easy: You’ll have dinner ready in just about 30 minutes using just one baking sheet.
Packed with Flavor: The honey garlic sauce is perfectly balanced — sweet, tangy, and garlicky without overpowering the shrimp.
Minimal Cleanup: One pan means less stress and more time to relax or enjoy your meal.
Versatile and Customizable: You can swap veggies or tweak spices to your liking, making it ideal for weeknight dinners or casual entertaining.

The dish shows a close-up of sautéed shrimp and green beans laid out on a white plate. There are about two layers: the first layer is made up of bright green, glossy, cooked green beans scattered all over the plate. The second layer includes plump, orange-pink shrimp mixed among the green beans, with a shiny, slightly oily texture. Small white sesame seeds and red chili flakes are sprinkled evenly across the shrimp and beans, adding texture and color contrast. Some pieces of chopped green onions add a fresh green touch. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient here works like a little puzzle piece to build that mouthwatering honey garlic flavor. When shopping, look for fresh shrimp if possible, but frozen works just fine too as long as you thaw them properly. Coconut aminos is a great soy sauce alternative that adds a mild umami kick without being too salty.

Raw shrimp: I love using peeled and deveined shrimp to save time; fresh is great but frozen thawed properly works perfectly.
Coconut aminos: A fabulous soy sauce alternative that’s a bit milder and naturally sweet.
Honey: Balances the savory flavors with just the right amount of sweetness.
Garlic cloves: Freshly minced garlic is key for that punch of flavor.
Lemon juice: Adds a nice brightness and subtle tang that lifts the whole dish.
Green beans: I prefer fresh ones for their crispness, but you can use frozen if you’re in a pinch.
Toasted sesame oil: A small amount adds a lovely nutty aroma that elevates the veggies.
Coarse salt and black pepper: Basic seasoning to bring everything together.
Cornstarch: Helps thicken the sauce into a glossy glaze — don’t skip it!
Green onions: The green parts add a mild onion flavor and a pop of color at the end.
Red pepper flakes (optional): If you like a touch of heat, these work beautifully.
Sesame seeds (optional): A sprinkle on top adds crunch and an extra nutty dimension.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Honey Garlic Shrimp Sheet Pan Dinner Recipe is — feel free to get creative based on what you have on hand or your dietary needs. Sometimes I swap green beans for asparagus or snap peas to keep things fresh and seasonal.

Veggie swap: I’ve tried red bell peppers and broccoli florets for extra color and variety—both turned out fantastic.
Make it spicy: Adding a pinch of crushed red pepper flakes or a dash of chili garlic sauce to the marinade gives it a clever little kick.
Gluten-free option: Using coconut aminos keeps this naturally gluten-free, which I really appreciate when cooking for friends with sensitivities.
Meal prep-friendly: You can double the shrimp and green beans, store leftovers for lunches, or portion into containers for quick dinners.

How to Make Honey Garlic Shrimp Sheet Pan Dinner Recipe

Step 1: Preheat and prepare your baking sheet

Start by heating your oven to 400°F — that’s the sweet spot for cooking shrimp and green beans just right. Line a large baking sheet with parchment paper to keep things from sticking and to make cleanup a breeze. Trust me, parchment paper is a game changer here!

Step 2: Whisk together the honey garlic marinade

Grab a bowl and combine the coconut aminos, honey, minced garlic, and lemon juice. Whisk it all until the honey completely dissolves—this ensures that every shrimp and green bean gets that amazing flavor coating. You’ll notice how bright and tasty this mixture smells already!

Step 3: Marinate the shrimp and prep green beans

Pour half of the marinade over the shrimp and give them a good toss to coat evenly. You can pop this in the fridge for 30 minutes to overnight if you want deeper flavor, but I often skip this step when I’m short on time—and it still comes out fantastic. Meanwhile, toss your trimmed green beans with toasted sesame oil, salt, and black pepper, then spread them out on your prepared baking sheet.

Step 4: Roast green beans, then add shrimp

Pop your pan in the oven and roast green beans for 12 minutes. When they’re just starting to get tender, pull the pan out, push the beans to one side, and add the shrimp on the other side using a slotted spoon—discard any leftover marinade from the shrimp bowl to avoid sogginess. Return the pan to the oven and let everything cook for another 8-10 minutes—keep an eye depending on shrimp size; they cook quickly!

Step 5: Make the thick honey garlic sauce

While the shrimp and green beans roast, pour the remaining marinade liquid into a small saucepan and bring it to a simmer over medium-high heat. Whisk together cornstarch with a little water to make a slurry, then slowly whisk it into the simmering sauce. Stir continuously for 2-3 minutes until it thickens into a glossy glaze that clings perfectly to the shrimp and beans.

Step 6: Toss, garnish, and serve!

Transfer your cooked shrimp and green beans back to a large bowl and pour that luscious thickened honey garlic sauce right on top. Toss until everything is beautifully coated. Garnish with sliced green onions, and if you’re feeling fancy, sprinkle with red pepper flakes and sesame seeds. Serve alongside fluffy white rice or your favorite grain.

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Pro Tips for Making Honey Garlic Shrimp Sheet Pan Dinner Recipe

Don’t Overcrowd the Pan: Give the shrimp and green beans some breathing room so they roast evenly and don’t steam.
Watch Shrimp Cooking Time: Shrimp cook super fast—overcooking makes them rubbery. Keep an eye and take them out as soon as glistening and opaque.
Use Fresh Garlic: For the most vibrant flavor, always mince fresh garlic rather than using pre-minced or powder.
Thicken Sauce Last: Wait until the shrimp is nearly done before thickening the sauce — this way the glaze stays silky and sticks beautifully.

How to Serve Honey Garlic Shrimp Sheet Pan Dinner Recipe

The image shows a white bowl filled with two main layers: the bottom layer is a fluffy white rice with a soft texture, and the top layer has cooked green beans and several orange-brown shrimp coated in a shiny sauce, arranged on top. The shrimp are garnished with small white sesame seeds and scattered bits of green herbs, adding color contrast. Next to the bowl is a metal fork resting inside. Behind the bowl, there is a baking tray lined with parchment paper holding more green beans and shrimp, appearing slightly glossy from the sauce. The setting is on a white marbled surface with a light grey cloth beside the tray. In the top right corner, a small white dish holds white sesame seeds. The overall scene looks fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always reach for sliced green onions—they add a fresh crunch and beautiful color contrast. A final sprinkle of toasted sesame seeds gives a little nutty flavor and interesting texture. And if I’m in the mood for heat, a pinch of red pepper flakes really livens it up.

Side Dishes

My favorite way to serve this is over steamed jasmine rice or cauliflower rice for a lighter twist. Sometimes I pair it with a simple cucumber salad or quick pickled vegetables on the side to balance out the richness.

Creative Ways to Present

For special occasions, I like to plate this on a big white platter and garnish with extra green onions and fresh cilantro. Adding edible flowers or lemon wedges gives a bright, festive vibe perfect for weekend dinner parties or casual get-togethers.

Make Ahead and Storage

Storing Leftovers

Any leftover shrimp and green beans store well in an airtight container in the fridge for up to 2 days. I recommend storing the sauce separately if you want to prevent the veggies from getting soggy overnight.

Freezing

I don’t usually freeze this dish because shrimp’s texture can change after thawing, but if you do want to freeze, keep the sauce separate and freeze shrimp and green beans in portions for quick reheating later.

Reheating

To reheat, quickly warm leftover shrimp and green beans in a skillet over medium heat with a splash of water or broth to keep them moist. Then toss with leftover sauce just until heated through—this helps keep the shrimp tender and the sauce glossy.

FAQs

Can I use frozen shrimp for this recipe?

Yes! Frozen shrimp works well as long as you thaw them completely before cooking. I usually thaw mine overnight in the fridge or quickly rinse under cold water and pat dry right before marinating. Proper thawing helps the shrimp cook evenly and soak up the sauce.
What can I substitute for coconut aminos?

If you don’t have coconut aminos on hand, soy sauce or tamari (for gluten-free) are good alternatives. Simply use the same amount. Keep in mind soy sauce is saltier, so you might want to reduce the salt you add elsewhere in the recipe.
How do I prevent shrimp from overcooking?

The key is to watch your cooking time closely since shrimp cook very quickly—usually in about 8-10 minutes at 400°F. Remove them from the oven as soon as they turn pink and opaque. They’ll keep cooking slightly after you take them out, so don’t wait until fully opaque.
Can I use other vegetables?

Absolutely! This recipe is really versatile. You can swap green beans with asparagus, snap peas, broccoli, or bell peppers depending on what you like or have available. Just adjust cooking time slightly depending on the vegetable’s tenderness.

Final Thoughts

This Honey Garlic Shrimp Sheet Pan Dinner Recipe has found a permanent spot in my weeknight rotation because it’s that good—comforting, tasty, and effortless. I love how it comes together so quickly without sacrificing flavor or freshness. Give it a try, and I’m pretty sure you’ll end up making it again and again. Sharing a meal that’s this satisfying, tasty, and easy is like giving yourself and your loved ones a warm hug after a busy day.