Healthy Sheet Pan Shrimp And Greens Recipes

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SHRIMP SCAMPI, GREEN BEAN AND CORN SHEET PAN DINNER

Here we combine three things everyone appreciates: the flavors of shrimp scampi, garlicky tender vegetables and the ease of a sheet pan dinner. We made this even more weeknight friendly by replacing the typical white wine that goes in traditional scampi sauce with a last-minute squeeze of lemon.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9



Shrimp Scampi, Green Bean and Corn Sheet Pan Dinner image

Steps:

  • Preheat the oven to 450 degrees F.
  • Combine the butter, red pepper flakes, garlic and 1 teaspoon salt in a microwave-safe bowl or glass measuring cup. Microwave until the butter is melted, about 1 minute; set aside.
  • Cook the frozen green beans and corn according to the package directions. Combine them in the middle third of a sheet pan. Put the shrimp in an even layer on one side of the vegetables and the bread on the other side. Drizzle everything with the butter mixture and sprinkle with a pinch more salt.
  • Bake until the shrimp are opaque throughout and the bread is golden, 10 to 12 minutes. Squeeze the lemon over the shrimp and vegetables and serve.

6 tablespoons unsalted butter, cut into chunks
1/4 teaspoon crushed red pepper flakes
4 cloves garlic, grated
Kosher salt
One 10.8-ounce bag frozen whole green beans
One 10-ounce bag frozen corn
1 pound large shrimp, peeled, deveined and tails removed
4 slices crusty white bread (each 1 inch thick), such as ciabatta
1/2 lemon

SHEET-PAN GOCHUJANG SHRIMP AND GREEN BEANS

Say hello to your broiler, that super-intense direct heat source in your oven that, like a grill, crisps food fast. (It's either in the top of your oven or in the pull-out drawer below.) While it heats, toss shrimp and green beans in a fiery sauce of gochujang (a Korean fermented chile paste), soy sauce and honey, then broil for mere minutes. Just five minutes! The shrimp and green beans emerge with blistered outsides and snappy insides, reminiscent of Sichuan dry-fried green beans, while the sauce and the caramelized char make quick work of building deep, addictive flavors. Serve with rice, noodles or lettuce leaves. To make it vegetarian, swap shrimp for quick-cooking vegetables, edamame or well-drained tofu.

Provided by Ali Slagle

Categories     dinner, lunch, quick, weekday, seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 6



Sheet-Pan Gochujang Shrimp and Green Beans image

Steps:

  • Place an oven rack as close to the broiler as possible. (If your broiler is in a drawer below the oven, skip this step.) Heat broiler for at least 5 minutes.
  • Meanwhile, in a large bowl, whisk together the gochujang, olive oil, soy sauce and honey until smooth and emulsified. Add the shrimp and green beans and stir to coat.
  • On a foil-lined baking sheet, spread the shrimp and string beans evenly in a single layer, leaving behind any excess marinade. Broil until the beans are charred in spots and the shrimp is cooked through, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes so all the food gets exposure under the heat source.)

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1296 milligrams, Sugar 7 grams, TransFat 0 grams

2 tablespoons plus 2 teaspoons gochujang
2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
2 teaspoons honey
1 pound large shrimp, peeled and deveined
1 pound green beans, trimmed

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