Recipe Review – Sheet Pan Ginger Orange Shrimp and Vegetables

Note: these recipe reviews are my way of sharing recipes from other food bloggers and dietitians that I have tried myself and love!  The image(s) on this page are from my version.

Check out why I love this recipe below, as well as any tips or suggestions to boost the recipe’s nutritional content (as applicable), then scroll to the bottom of the post for the link to the full recipe from the source. Enjoy! 

Sheet Pan Ginger Orange Shrimp and Vegetables

I can’t get enough of quick and easy sheet pan dinners. This  Sheet Pan Ginger Orange Shrimp and Vegetable recipe from Fresh Food Bites  is loaded with vegetables to keep things balanced and takes advantage of shrimp as a quick-cooking protein option.

To make, all you need to do is place the vegetables and shrimp on a baking pan and it’s ready in 15 minutes. Meanwhile, you’ll prep a delicious from-scratch orange ginger sauce on the stove with only a handful of ingredients. Serve with noodles or rice.

Time Saving  Tip: use vermicelli noodles, thin rice noodles that cook in seconds in boiled water.

What you’ll need:

  • 1 lb peeled and deveined jumbo shrimp

  • 2/3 cup orange juice

  • 1/3 cup coconut aminos

  • 1 tbsp finely chopped fresh ginger

  • 1 clove garlic, minced

  • 1/4 tsp crushed red pepper flakes (optional)

  • 1lb fresh asparagus

  • 1 medium sweet pepper

  • 1 tbsp toasted sesame oil

  • 1 tsp sesame seeds, toasted

Makes 4 servings

Time: 30 minutes

Want to make it? Click the link for the full recipe ? Sheet Pan ginger Orange Shrimp and Vegetables Recipe from Fresh Food Bites

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