This sheet pan Korean shrimp with green beans and red peppers is tasty and filling and comes together in minutes!
4 T gochujang sauce
4 T sesame oil
4 T honey
1 lb shelled fresh or frozen shrimp (I prefer anywhere between 16-25/lb.)
1 red pepper cut into large cubes
3/4 lb green beans ( parboiled OR I placed these in a plastic bag with a few tablespoons of water and cooked them on high for 1 1/2 minutes in the microwave)
2 – 3 scallions cut on diagonal in 3″ sections
Chili Garlic Crunch (I find this at Trader Joe’s or a Chinese jarred version works or something like this!) Optional, too!
1/2 c chopped peanuts
1 package rice noodles, cooked
1 European cucumber, sliced
Preheat oven to 400.
In a large gallon sized zip lock bag, combine gochujang, sesame oil and honey.
Add shrimp and vegetables and combine well.
On a large parchment lined sheet pan, spread out shrimp and veggies.
Place in preheated oven on middle rack and bake for 10 minutes until shrimp are cooked.
Place cooked rice noodles in bowl. Top with shrimp and veggies. Top with garlic chips, chili crunch, peanuts, and cucumber. Garnish with cilantro.
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