Ginger-Orange Shrimp and Vegetables Sheet Pan Dinner
Whether you need to get dinner on the table quickly or not, this Ginger-Orange Shrimp and Vegetables Sheet Pan Dinner will soon become a family favorite.
Servings: 4 servings
- 1 pound peeled and deveined jumbo shrimp
- 2/3 cup orange juice
- 1/3 cup coconut aminos
- 1 tablespoon finely chopped fresh ginger
- 1 clove garlic, minced
- ¼ teaspoon crushed red pepper (optional)
- 1 pound fresh asparagus, trimmed**
- 1 medium sweet pepper, seeded and cut into 1-inch pieces*
- 1 tablespoon toasted sesame oil
- 1 teaspoon sesame seeds, toasted
Thaw shrimp, if frozen; set aside. Preheat oven to 425°F. In a small saucepan, combine orange juice, coconut aminos, ginger, garlic, and, if desired, crushed red pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 15 to 20 minutes or until mixture is reduced to about 1/3 cup, stirring occasionally. Remove from the heat.
Meanwhile, rinse shrimp; pat dry with paper towels. Cut trimmed asparagus spears crosswise in half. In a large shallow baking pan (such as a 15x10x1-inch pan or a half sheet pan) combine shrimp, asparagus, and pepper pieces. Drizzle with oil; toss to coat. Spread shrimp mixture to an even layer.
Roast shrimp mixture, uncovered, for 12 to 15 minutes or until shrimp are opaque and vegetables are crisp-tender. Using a slotted spoon, transfer shrimp mixture to a serving platter. Drizzle with reduced orange juice sauce. Sprinkle with sesame seeds.
* Use half each of two different colors of sweet peppers to add more color variety.
** Use medium thickness asparagus spears. Really thick spears will not get tender in the bake time and really thin spears will get overdone.