Ingredients
Scale
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons chili garlic sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- Salt and pepper to taste
For the Vegetables:
- 4 cups baby bok choy, halved lengthwise
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds (optional)
- Salt and pepper to taste
For Garnish:
- Chopped fresh cilantro
- Lime wedges
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Shrimp:
- In a large bowl, combine the olive oil, chili garlic sauce, soy sauce, honey, minced garlic, grated ginger, salt, and pepper.
- Add the shrimp to the bowl and toss to coat evenly with the sauce mixture.
- Prepare the Vegetables:
- In a separate bowl, toss the baby bok choy, red bell pepper, and onion with olive oil, salt, and pepper.
- Assemble the Sheet Pan:
- Line a baking sheet with parchment paper or lightly grease it.
- Spread the vegetables evenly on one side of the baking sheet.
- Arrange the shrimp on the other side of the sheet pan, ensuring they are in a single layer for even cooking.
- Bake:
- Bake in the preheated oven for 15-20 minutes, or until the shrimp are cooked through and the vegetables are tender. The shrimp should be opaque and pink, and the vegetables should be slightly charred.
- Garnish and Serve:
- Remove from the oven and sprinkle with sesame seeds, if using.
- Garnish with chopped fresh cilantro and serve with lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 250 kcal
- Fat: 12g
- Carbohydrates: 15g
- Protein: 22g