Sheet Pan Sweet Thai Chili Shrimp With Veggies
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.
Servings: 4 people
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
Please note that if you make the Thai Sweet Chili Sauce from scratch, this recipe will take extra time. Please read the recipe to plan ahead.
Nutrition
Serving: 1serving | Calories: 414kcal | Carbohydrates: 20g | Protein: 58g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Fiber: 5g | Sugar: 9g
