Honey Garlic Shrimp and Veggie Trays – Fast, Flavorful, and Weeknight-Friendly

Sweet, sticky, and savory—this honey garlic shrimp recipe has big flavor with minimal effort. Everything cooks on sheet trays, so cleanup is easy and the timing is straightforward. It’s a great way to pack in colorful veggies and get dinner on the table fast.

The sauce is simple but bold, and the shrimp stay juicy with a quick roast. If you’re feeding a crowd or prepping ahead, this one scales beautifully and still tastes fresh.

Why This Recipe Works

This recipe relies on a quick-cooking protein and high-heat roasting, which means dinner is ready in under 30 minutes. The honey and soy balance sweet and salty notes, while garlic and ginger add warm, aromatic depth.

Tossing vegetables with oil and seasoning first helps them caramelize, so you get crisp-tender bites instead of soggy ones. Shrimp go in last so they don’t overcook, keeping them plump and tender. The tray method keeps everything organized and evenly cooked.

Shopping List

• Shrimp: 1.5–2 pounds large shrimp, peeled and deveined (tails on or off)
• Vegetables: 1 red bell pepper, 1 yellow bell pepper, 1 small red onion, 2 cups broccoli florets, 1 medium zucchini, 1 cup snap peas or green beans
• Aromatics: 4–5 garlic cloves, 1-inch piece fresh ginger (or 1 teaspoon ground ginger)
• Sauce Base: 1/3 cup honey, 1/4 cup low-sodium soy sauce or tamari, 1 tablespoon rice vinegar or lime juice
• Oil: 2–3 tablespoons neutral oil (avocado, canola, or light olive oil)
• Optional Heat: 1–2 teaspoons sriracha or red pepper flakes
• Thickener (optional): 1 teaspoon cornstarch
• Finishes: Sesame seeds, sliced green onions, fresh lime wedges
• Serving: Cooked rice, quinoa, or noodles (optional)
• Seasoning: Kosher salt and black pepper

Step-by-Step Instructions

1. Preheat and prep trays: Heat oven to 425°F (220°C).

   Line 1–2 sheet trays with parchment for easy cleanup. Big batches roast better on two trays.

2. Cut the veggies: Slice bell peppers into strips, red onion into wedges, zucchini into half-moons, and trim broccoli into small florets. Keep sizes similar for even cooking.
3. Toss vegetables: Add veggies to the tray(s), drizzle with 1–2 tablespoons oil, and season with salt and pepper.

   Spread into an even layer so they roast, not steam.

4. Start roasting the vegetables: Roast for 10–12 minutes to get a head start. You want light browning before adding the shrimp.
5. Make the sauce: In a bowl, whisk honey, soy sauce, rice vinegar or lime juice, minced garlic, grated ginger, and sriracha or red pepper flakes if using. For a slightly thicker glaze, whisk in cornstarch until smooth.
6. Prep the shrimp: Pat shrimp dry with paper towels.

   Season lightly with salt and pepper. Dry shrimp sear better and don’t water down the sauce.

7. Add shrimp and sauce: Pull trays from the oven. Nestle shrimp among the vegetables, then pour about two-thirds of the sauce over everything.

   Toss gently to coat and spread in a single layer.

8. Finish roasting: Return trays to the oven and roast 6–8 minutes, until shrimp are pink and opaque with a slight curl. Don’t overcook—shrimp go rubbery fast.
9. Optional glaze step: If you like a glossy finish, quickly simmer the remaining sauce in a small pan over medium until slightly thick, 1–2 minutes, then drizzle over the cooked shrimp and veggies.
10. Garnish and serve: Sprinkle with sesame seeds and green onions. Squeeze fresh lime over the top.

    Serve hot with rice, quinoa, or noodles, or pile onto trays for a casual, hands-on meal.

Keeping It Fresh

Storage: Cool completely, then store in airtight containers for up to 3 days in the fridge. Keep sauces and garnishes separate when possible for the best texture. If meal prepping, pack the shrimp on top so it warms gently.

Reheating: Warm in a skillet over medium heat with a splash of water until just heated through, 2–3 minutes.

Avoid the microwave if you can; it overcooks shrimp quickly.

Make-ahead tips: Mix the sauce up to 3 days ahead. Chop vegetables a day in advance. Hold off on salting the shrimp until right before cooking so they don’t release excess moisture.

Benefits of This Recipe

• Fast and flexible: Most of the work is chopping.

  The rest is hands-off roasting.

• Balanced flavor: Sweet honey, savory soy, and bright citrus keep it lively without being heavy.
• High protein, veggie-forward: Shrimp cooks fast and pairs well with a rainbow of vegetables.
• Minimal cleanup: One or two trays and a small bowl—done.
• Great for crowds: Double the recipe and spread across two trays for even roasting.

Common Mistakes to Avoid

• Overcrowding the tray: Too many veggies piled up leads to steaming, not roasting. Use two trays if needed.
• Adding shrimp too early: Shrimp need only a few minutes. Let vegetables get a head start.
• Skipping the pat-dry step: Wet shrimp dilute the sauce and won’t caramelize.
• Overcooking shrimp: Pull them when they’re just opaque.

  They’ll finish with residual heat.

• Forgetting acid: A squeeze of lime or splash of vinegar brightens the whole dish. Don’t skip it.

Recipe Variations

• Spicy Gochujang: Stir 1 tablespoon gochujang into the sauce and reduce honey slightly for a sweet-heat kick.
• Citrus Ginger: Replace rice vinegar with orange or lemon juice and add extra ginger. Finish with zest.
• Teriyaki Twist: Use teriyaki sauce in place of soy and honey, adding garlic and ginger to taste.
• Garlic-Lime Herb: Swap soy for a pinch of salt and add chopped cilantro and parsley with lime juice.
• Veggie Swap: Use cauliflower, asparagus, mushrooms, or carrots.

  Adjust roasting time—denser veggies need a few extra minutes.

• Protein Change: Try cubed salmon or chicken thighs. Start them earlier than the shrimp: chicken needs 18–22 minutes total; salmon 10–12 minutes depending on thickness.
• Gluten-Free: Use tamari or coconut aminos instead of regular soy sauce.

FAQ

Can I use frozen shrimp?

Yes. Thaw completely in the fridge or under cold running water, then pat very dry.

Frozen shrimp can release extra moisture, so drying is key for good texture and flavor.

What size shrimp works best?

Large shrimp (16–20 or 21–25 count per pound) are ideal. They cook quickly but don’t overcook as easily as smaller shrimp, and they hold up well with veggies.

How do I know the shrimp are done?

They turn pink and opaque with a gentle C-shaped curl. If they curl tightly into an O, they’re overdone.

Aim for 6–8 minutes at 425°F after adding to the tray.

Can I make the sauce without honey?

Use maple syrup or brown sugar as a swap. Start with slightly less and adjust to taste so the sauce doesn’t become overly sweet.

What should I serve with this?

Steamed rice, cilantro-lime rice, quinoa, or rice noodles are great. For a lighter option, try cauliflower rice or a crisp side salad with a citrus vinaigrette.

How do I keep vegetables from getting soggy?

Spread them out, roast at high heat, and avoid adding too much sauce too early.

Give veggies a head start and add shrimp later so everything finishes at the same time.

Is this good for meal prep?

Absolutely. Pack in shallow containers for quick reheating. Keep garnishes and any extra sauce separate and add them after warming for the best texture.

Wrapping Up

Honey Garlic Shrimp and Veggie Trays bring big flavor with little fuss.

The sauce is pantry-friendly, the method is weeknight-easy, and the results feel fresh and colorful. Keep the heat high, don’t crowd the pan, and finish with a squeeze of lime. With a few smart steps, you get juicy shrimp, caramelized vegetables, and a glossy, garlicky glaze that ties everything together.

This is the kind of recipe that earns a spot in your regular rotation.