Roasted Shrimp with Carrot and Honey-Ginger Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent roasted shrimp paired with caramelized carrots in a sticky honey-ginger glaze, finished with toasted sesame seeds and fresh herbs for an elegant yet simple weeknight dinner.
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.