Sheet Pan Crispy Shrimp
with Spicy Sesame Dressing & Pre-Cooked Rice
Active:
10m
Total:
30m
Plump shrimp are coated in soy glaze and panko breadcrumbs before being baked in the oven until tender and crispy. They're served with fluffy pre-cooked rice and a drizzle of sesame dressing mixed with spicy gochujang.
Details
Plump shrimp are coated in soy glaze and panko breadcrumbs before being baked in the oven until tender and crispy. They're served with fluffy pre-cooked rice and a drizzle of sesame dressing mixed with spicy gochujang.
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Ingredients
10 oz
Shrimp (peeled & deveined)
6 oz
Green Beans
3 tbsp
Sesame Dressing
1 tbsp
Vegetarian Ponzu Sauce
¼ cup
Panko Breadcrumbs
2 tsp
Gochujang
2 tbsp
Soy Glaze
1 tsp
Black & White Sesame Seeds
8.5 oz
Cooked Jasmine Rice
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare & coat the shrimp
Preheat the oven to 450°F. Wash and dry the fresh produce. Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Pat the shrimp dry with paper towels; season with salt and pepper. In a bowl, combine the seasoned shrimp, soy glaze, and a drizzle of olive oil. Toss to combine. Add the breadcrumbs; toss to thoroughly coat.
step 2
Bake the shrimp & green beans
Transfer the coated shrimp to one side of the sheet pan(s). Drizzle with olive oil and season with salt and pepper. Arrange in an even layer. Add the green beans to the other side of the sheet pan(s). Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Bake 12 to 15 minutes, or until the breadcrumbs are lightly browned, the green beans are tender when pierced with a fork, and the shrimp are opaque and cooked through. Remove from the oven. Evenly top the baked green beans with the ponzu sauce; toss to coat.
step 3
Warm the rice & serve your dish
Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl; drizzle with olive oil and season with salt and pepper. Stir to combine. In a bowl, combine the sesame dressing and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Serve the warmed rice topped with the baked shrimp and finished green beans. Drizzle with the spicy sesame dressing and garnish with the sesame seeds. Enjoy!
Instructions
step 1
Prepare & coat the shrimp
Preheat the oven to 450°F. Wash and dry the fresh produce. Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Pat the shrimp dry with paper towels; season with salt and pepper. In a bowl, combine the seasoned shrimp, soy glaze, and a drizzle of olive oil. Toss to combine. Add the breadcrumbs; toss to thoroughly coat.
step 2
Bake the shrimp & green beans
Transfer the coated shrimp to one side of the sheet pan(s). Drizzle with olive oil and season with salt and pepper. Arrange in an even layer. Add the green beans to the other side of the sheet pan(s). Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Bake 12 to 15 minutes, or until the breadcrumbs are lightly browned, the green beans are tender when pierced with a fork, and the shrimp are opaque and cooked through. Remove from the oven. Evenly top the baked green beans with the ponzu sauce; toss to coat.
step 3
Warm the rice & serve your dish
Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl; drizzle with olive oil and season with salt and pepper. Stir to combine. In a bowl, combine the sesame dressing and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Serve the warmed rice topped with the baked shrimp and finished green beans. Drizzle with the spicy sesame dressing and garnish with the sesame seeds. Enjoy!
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