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This sheet pan sweet Thai chili shrimp with veggies is a total weeknight win. Ten minutes in the oven yields crisp bell peppers, snappy peas, and tender shrimp, all glossed in a sweet Thai chili sauce that hits in that very satisfying, lip-smacking way.
This is the kind of recipe that just makes your life easier. Baking shrimp on a sheet pan is super quick, and when paired with the right veggies—like bell peppers and snap peas—you get a wholesome, family-friendly meal ready in 10 minutes with minimal prep.
Love shrimp? Try my lemon pasta with shrimp or these delicious spicy shrimp tacos. And if you’re in your sheet-pan era, you have to make these sheet-pan shrimp fajitas.
Table of Contents
Why You’ll Love This Recipe
- It can be prepped, cooked, and on the table in less than 30 minutes
- Tastes like takeout, but much healthier
- You can control the heat level
- Hardly any clean-up
Ingredient Overview
A quick look at the essentials before we dive into the recipe card:
- Shrimp: Be sure to get uncooked shrimp. Shelled and deveined is the most convenient, so you don’t have to worry about cleaning the shrimp yourself.
- Sweet Thai Chili Sauce: Store-bought is fine, but if there’s a homemade version you love, you can use that. Homemade can be great for controlling sugar. You could also use a low-sugar sauce. I like G. Hughes’ sweet Thai chili sauce!
- Veggies: Sweet bell peppers and snap peas are great for this dish.
Recipe Tip
I like to bake the lime wedges along with everything else because when citrus fruits are warmed, they become so much juicier. You’ll get a lot more juice out of your squeeze!
Step-by-Step: How to Make It
Step 1: Get Everything Prepped
Preheat the oven to 450ºF and cover a baking sheet with parchment paper.
Place frozen shrimp in a large bowl of cold water to thaw. In the meantime, wash your veggies and slice the bell peppers into sticks.
Step 2: Season The Veggies
Transfer the peppers and snap peas to a large mixing bowl. Drizzle with olive oil, sprinkle with 1/2 teaspoon of garlic powder, and a pinch of sea salt. Toss to coat, then dump over one half of the baking sheet. Transfer the
Step 3: Season the Shrimp
Transfer the thawed shrimp to a paper towel-lined plate and gently pat with paper towels to remove excess water, then transfer to the bowl you seasoned the veggies in. Drizzle with a bit more olive oil, then season the shrimp with sea salt and pepper. Toss to coat, then transfer the shrimp to the other half of the baking sheet. Nestle some limes around the shrimp.
Step 4: Cook the Shrimp and Veggies
Pop the baking sheet into the oven and let the shrimp and veggies cook for 8-10 minutes, or until the shrimp is opaque and curled into a “C” shape.
Step 5: Dress the Shrimp and Serve
When done, remove the baking sheet from the oven and spoon sweet Thai chili sauce over the shrimp. Sprinkle sesame seeds over the shrimp along with some chopped scallions, then serve with warm lime wedges.
Substitutions & Variations
- More Heat: Mix a chili sauce like Sambal Oelek or Sriracha into the sweet Thai chili sauce, or stir in some red pepper flakes.
- Veggies: Other veggies that would work here include snow peas if you can’t find snap peas (though snap peas reign supreme), matchstick carrots, and baby corn.
- Sauces: This recipe works great with homemade Teriyaki sauce.
Storage & Reheating
- Fridge: Leftovers can be refrigerated in airtight containers for 3-4 days.
- Reheat: The shrimp and veggies can be heated in the microwave in 20-second bursts until warmed through.
What to Serve With It
- Coconut Ginger Instant Pot Rice or, for convenience, a microwaveable 90-second rice packet works.
- Quinoa
- Ramen or soba noodles
Frequently Asked Questions
In this particular recipe with a sweet and savory Thai-inspired sauce, sweet bell peppers, snap peas, snow peas, carrots, baby corn, baby bok choy, zucchini,, and broccoli are fantastic, to name a few.
One of the reasons I love this recipe is that the veggies I’ve chosen roast at the same rate as the shrimp—so it’s all ready at the same time.
Sheet Pan Sweet Thai Chili Shrimp With Veggies
Ingredients
- 1 TBSP olive oil, divided
- 2 lbs shrimp, shelled and deveined
- 3 sweet bell peppers, sliced into sticks
- 16 oz sugar snap peas
- 1 tsp garlic powder
- Sea salt and cracked pepper, to taste
- 1/3 cup Low-sugar Sweet Thai Chili Sauce
- 1 lime quartered, for serving
- 1 bunch of scallions, thinly sliced for garnish
- Sesame seeds, for garnish
Instructions
- Pre-heat oven to 450º F.
- Preheat the oven to 450ºF and cover a baking sheet with parchment paper.
- Place frozen shrimp in a large bowl of cold water to thaw. In the meantime, wash your veggies and slice the bell peppers into sticks.
- Transfer the peppers and snap peas to a large mixing bowl. Drizzle with olive oil, sprinkle with 1/2 teaspoon of garlic powder, and a pinch of sea salt. Toss to coat, then dump over one half of the baking sheet.
- Transfer the thawed shrimp to a paper towel-lined plate and gently pat with paper towels to remove excess water, then transfer to the bowl you seasoned the veggies in. Drizzle with a bit more olive oil, then season the shrimp with sea salt and pepper. Toss to coat, then transfer the shrimp to the other half of the baking sheet. Nestle some limes around the shrimp.
- Pop the baking sheet into the oven and let the shrimp and veggies cook for 8-10 minutes, or until the shrimp is opaque and curled into a “C” shape.
- When done, remove the baking sheet from the oven and spoon sweet Thai chili sauce over the shrimp. Sprinkle sesame seeds over the shrimp along with some chopped scallions, then serve with warm lime wedges.
Notes
Nutrition
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