Sheet Pan Chili Garlic Shrimp (Printable version)
Chili garlic shrimp and snap peas baked together on a sheet pan for a fast, flavorful dish.
# What you need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 8 ounces sugar snap peas, trimmed
→ Aromatics and Seasonings
03 - 2 tablespoons olive oil
04 - 2 tablespoons chili garlic sauce
05 - 2 cloves garlic, finely minced
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
→ Garnish
08 - 2 tablespoons scallions, thinly sliced
09 - 1 tablespoon sesame seeds
10 - Lime wedges, for serving
# How to Make It:
01 - Set oven to 425°F and position rack in the center.
02 - Line a rimmed baking sheet with parchment paper or lightly grease with a small amount of oil.
03 - In a large mixing bowl, toss shrimp with olive oil, chili garlic sauce, minced garlic, salt, and black pepper until evenly coated.
04 - Spread the snap peas in an even layer across the prepared baking sheet. Scatter the sauced shrimp evenly over the snap peas.
05 - Roast in the preheated oven for 8-10 minutes, or until shrimp are opaque and snap peas are crisp-tender.
06 - Transfer to a serving platter. Sprinkle with sliced scallions and sesame seeds. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- Ready in about 20 minutes so it is perfect for busy weeknights
- Minimal dishes makes cleanup so painless
- Bold chili garlic flavor with just a handful of staple ingredients
- Naturally gluten free and lighter than takeout
02 -
- High in protein and loaded with vitamin C from the snap peas
- This is a naturally dairy free crowd pleaser
- Shrimp cooks fast so watch closely to prevent overcooking
03 -
- Always dry the shrimp well before roasting so that they sear on the sheet pan If you want bolder char use convection or finish with a quick broil
- Make extra sauce to drizzle over rice or save for tossing with leftover veggies The aroma of roasted fresh garlic and chile always elevates this from a simple meal to something craveworthy