Honey Sriracha Sheet Pan Shrimp

Quick to thaw and easy to cook, shrimp makes a wonderful last-minute protein option for dinner. This sweet and spicy dish pairs the flavorful seafood with green beans and jasmine rice.

Serves: 4Prep: 5 minutesCook: 15 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 12 ounces green beans, trimmed
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 2 tablespoons honey
  • 1 tablespoon sriracha
  • 1⁄4 teaspoon garlic powder
  • 16 ounces Simple Truth™ Peeled & Deveined Jumbo Raw Shrimp, thawed and patted dry
  • 2 packets Simple Truth Organic™ Jasmine Rice, prepared according to package instructions
  • Sliced lemons, if desired


  • Preheat oven 425°F.
  • On rimmed baking sheet, toss green beans with 1 tablespoon olive oil and ½ teaspoon salt. Spread in even layer. Bake 4 minutes.
  • Meanwhile, in mixing bowl, whisk together remaining 1 tablespoon olive oil, ½ teaspoon salt, honey, sriracha and garlic powder. Add shrimp; toss to coat.
  • Push green beans to one side of baking pan, place shrimp and lemon slices on other.
  • Continue baking 8-10 minutes or until shrimp is pink and green beans are tender-crisp.
  • Serve shrimp and green beans with hot jasmine rice.
  • Refrigerate leftovers.