Roasted Shrimp with Pak Choi
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Succulent garlic-infused shrimp paired with tender pak choi, roasted until caramelized and finished with a bright sesame-ginger glaze for an elegant yet simple weeknight dinner.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 4 headspak choi(halved lengthwise)
- 5garlic cloves(minced)
- 2 tablespoonsfresh ginger(grated)
- 3 tablespoonssesame oil
- 2 tablespoonsolive oil
- 2 tablespoonslow-sodium soy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- ½ teaspoonred pepper flakes
- 2 tablespoonssesame seeds(for garnish)
- 3green onions(sliced for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the shrimp dry with paper towels to ensure proper browning during roasting.
Tip: Dry shrimp will caramelize better and develop a golden crust.
- 2
In a small bowl, whisk together sesame oil, olive oil, minced garlic, grated ginger, soy sauce, rice vinegar, honey, and red pepper flakes to create the glaze.
Tip: This glaze can be made ahead of time and stored in the refrigerator for up to 2 days.
- 3
Arrange pak choi cut-side up on a large baking sheet. Drizzle half of the glaze over the pak choi and toss gently to coat.
Tip: Space the pak choi evenly so they roast evenly without steaming.
- 4
Spread the shrimp around the pak choi on the same baking sheet. Brush the remaining glaze over the shrimp and season lightly with salt and pepper.
Tip: Use a single layer to avoid overcrowding, which prevents proper roasting.
- 5
Roast in the preheated oven for 12-15 minutes, until the shrimp are opaque and pink throughout and the pak choi is tender with charred edges.
Tip: Don't overcook the shrimp or they'll become tough; they cook quickly.
- 6
Remove from the oven and transfer the shrimp and pak choi to a serving platter.
- 7
Drizzle any pan juices over the plated dish and garnish generously with sesame seeds and sliced green onions before serving.
Tip: The pan juices are flavorful and should not be wasted.
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