Sticky Sesame Garlic Shrimp is coated in the most amazing sticky Asian sauce and topped with green onions and sesame seeds! This is a quick and easy 30-minute meal that you will make again and again!
If you love shrimp recipes then be sure to also try: Creamy Tuscan Garlic Shrimp, 15 minute Garlic Shrimp Stir Fry, or this Sticky Honey Garlic Shrimp!
School is OUT for summer!! I totally was the mom to take the pictures of the first and last day of school. Now four kids later and a busy life, I didn’t even make them go to the last day! ? I am so glad they are done for the summer. Right now we have a lot of fun things planned and camps coming up to keep us busy. Now we can start the count down until school starts. ?
I still try to feed my kids in the summer despite the craziness, so easy meals are a must for me. Shrimp recipes are so great because they are ready in no time at all and shrimp takes just minutes to cook. When you add a sticky asian inspired sauce, it is shrimp perfection!
How do you make Sticky Sesame Garlic Shrimp?
- Prepare the marinade and add the shrimp to a bowl and marinate for at least 30 minutes.
- Add a Tablespoon of oil to a medium-sized skillet and heat to medium-high heat. Cook the shrimp for 2-3 minutes or until pink. Remove shrimp and set aside on plate.
- Add the marinade to the skillet and simmer until it starts to thicken and turn into a syrup. Add the shrimp back to the skillet and toss to coat. Serve over rice with green onions and sesame seeds.
How long do you cook shrimp in the skillet?
Add 1 Tablespoon of oil to a medium sized skillet and cook the shrimp for 2-3 minutes or until pink.
Can you overcook shrimp?
The exterior of the shrimp should be pink with red tails and the flesh is slightly opaque and a little “white” in color. If it is too bright white in color, then the shrimp may be overcooked.
Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce
This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.
Not sure if you’ve noticed, but I’ve been obsessed with quick and easy sheet pan meals recently. You might have tried my chorizo, chicken and asparagus bake, this quick and easy baked spiced cod with Brussels sprouts, my mushroom with balsamic chicken and onions, or my Italian sheet pan baked eggs. Today, I’m giving you a nutritious, delicious, super food packed meal of baked salmon with zesty herb and garlic sauce and green vegetables.
This sheet pan meal ticks so many boxes: paleo, keto, AIP and Whole30 friendly, it’s a perfect meal for anyone doing a reset. It has loads of green veggies, it has omega-3s rich fish, it’s quick and easy, and most importantly, it’s full of flavour.
Cook’s notes
I am using salmon fillets because I love oily fish and my partner really likes this particular type of fish. You can use any other part of salmon, like salmon steaks which are cheaper, or any other fish that suits your budget and location.
You can also make this with prawns or chicken instead of fish. For prawns, start baking the vegetables earlier and add the prawns in the last 5 minutes as they don’t need much time to cook. For chicken, it’s the other way around. Slice the chicken fillets into thinner strips and bake for 5 minutes before adding the vegetables, then cook for 15 more minutes together, so a total of 20 minutes for thin strips of chicken.
Description
This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.
For the sauce
For the rest
- Preheat the oven to 200 C / 400 F.
- Mix together the sauce in a small bowl and set aside.
- Grease a large sheet pan or flat-ish baking tray with about a tablespoon of olive oil and place the salmon fillets in the middle, leaving about an inch of space in between. Spread even amounts of the sauce over the top of each salmon fillet.
- Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 2 tablespoons) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
- Place the tray in the oven for 15 minutes, rotating halfway if your oven is slightly uneven in temperature (like mine).
- Serve while hot with any additional vegetables, salads, or starchy carbs, if you needed.
Nutrition
- Serving Size:
- Calories: 403
- Sugar: 4.4 g
- Sodium: 458.2 mg
- Fat: 22.2 g
- Saturated Fat: 3.4 g
- Carbohydrates: 14.8 g
- Fiber: 5.5 g
- Protein: 41.7 g
- Cholesterol: 82.9 mg
Keywords: Salmon, Sheet Pan, Dinner, Asparagus, Sprouts, Healthy, Gluten-Free, Low-Carb, Keto
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Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
Hi, I'm Alex!
I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.
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