Roasted Shrimp with Carrot and Honey-Ginger Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted shrimp and carrot dish has become one of my go to weeknight dinners because it comes together in under an hour with minimal fuss. The honey ginger glaze is absolutely magical, creating this perfect balance of sweet, savory, and spicy that keeps everyone coming back for seconds. Fresh ginger is wonderful for digestion and gives the whole meal an incredible aromatic boost, while the shrimp cooks so quickly that you'll have dinner on the table before you know it. Best of all, the ingredients are affordable and straightforward, nothing fancy required. Just toss everything together on a sheet pan and let the oven do the work.
Ella x
Ingredients
- ¾ kglarge shrimp, peeled and deveined
- ½ kgcarrots, cut into 2-inch batons(about 5-6 medium carrots)
- 3 tablespoonshoney
- 1 tablespoonfresh ginger, minced
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 4garlic cloves, minced
- 3 tablespoonsolive oil
- 1 teaspoonsesame oil
- ¼ teaspoonred pepper flakes
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 2 tablespoonssesame seeds(white or mix of white and black)
- 3fresh scallions, sliced(for garnish)
- 1lime wedges(for serving)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the shrimp dry with paper towels and set aside.
Tip: Dry shrimp roasts more evenly and develops better caramelization.
- 2
In a small bowl, whisk together honey, minced ginger, soy sauce, rice vinegar, and sesame oil to create the glaze.
Tip: The glaze can be made up to 2 hours ahead and stored in the refrigerator.
- 3
Toss the carrot batons with 1.5 tablespoons of olive oil, salt, and pepper on a large baking sheet, spreading them in a single layer.
Tip: Use a rimmed baking sheet to prevent any glaze from dripping onto your oven.
- 4
Roast the carrots for 10 minutes until they begin to soften and lightly brown at the edges.
Tip: Stir halfway through for even cooking.
- 5
While carrots roast, toss the shrimp in a separate bowl with the remaining 1.5 tablespoons olive oil, garlic, red pepper flakes, salt, and pepper.
Tip: Don't let the shrimp sit too long in the raw state; add them to the oven soon after seasoning.
- 6
Remove the baking sheet from the oven and push the carrots to the sides, then add the seasoned shrimp in the center.
Tip: This arrangement prevents the shrimp from steaming and allows them to roast properly.
- 7
Return to the oven and roast for 8-10 minutes until the shrimp are just cooked through and opaque, stirring once halfway through.
Tip: Overcooked shrimp becomes rubbery, so watch carefully during the final minutes.
- 8
Remove from the oven and immediately drizzle the honey-ginger glaze over both the shrimp and carrots, tossing gently to coat evenly.
Tip: Apply the glaze while the pan is still hot to help it caramelize slightly.
- 9
Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant, then sprinkle over the shrimp and carrots.
Tip: Toasting brings out the nutty flavor of the sesame seeds.
- 10
Garnish with fresh scallions and serve immediately with lime wedges on the side for squeezing over the dish.
Tip: Fresh lime juice brightens the honey-ginger flavors beautifully.
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