Best 3 Sheet Pan Gochujang Shrimp And Green Beans Recipes
In search of a mouthwatering and effortlessly crafted meal that blends the richness of shrimp, the vibrant flavors of Korean cuisine, and the goodness of green beans? Look no further than sheet pan gochujang shrimp and green beans. This dish is not only a culinary delight, but also a testament to the convenience and versatility of one-pan meals. With minimal prep and cleanup, you can create a symphony of flavors that will leave your taste buds dancing. Embark on a culinary journey that celebrates the harmonious marriage of sweet, spicy, and savory elements, all while savoring the tender shrimp, crisp green beans, and irresistible sauce that come together effortlessly on a sheet pan.
Here are our top 3 tried and tested recipes!
SHRIMP SCAMPI, GREEN BEAN AND CORN SHEET PAN DINNER
Here we combine three things everyone appreciates: the flavors of shrimp scampi, garlicky tender vegetables and the ease of a sheet pan dinner. We made this even more weeknight friendly by replacing the typical white wine that goes in traditional scampi sauce with a last-minute squeeze of lemon.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Combine the butter, red pepper flakes, garlic and 1 teaspoon salt in a microwave-safe bowl or glass measuring cup. Microwave until the butter is melted, about 1 minute; set aside.
- Cook the frozen green beans and corn according to the package directions. Combine them in the middle third of a sheet pan. Put the shrimp in an even layer on one side of the vegetables and the bread on the other side. Drizzle everything with the butter mixture and sprinkle with a pinch more salt.
- Bake until the shrimp are opaque throughout and the bread is golden, 10 to 12 minutes. Squeeze the lemon over the shrimp and vegetables and serve.
ONE-PAN SHRIMP AND GREEN BEAN STIR-FRY RECIPE BY TASTY
Here's what you need: shrimp, salt, pepper, broccoli, green beans, carrot, soy sauce, honey, garlic, ginger, sesame seed
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Mix together all sauce ingredients in a small bowl.
- Heat oil over a nonstick pan and add shrimp stirring until cooked.
- Pour sauce in pan and stir to coat meat.
- Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
- Cook until meat is cooked through and veggies are soft.
- Serve over rice or alone.
- Enjoy!
Nutrition Facts : Calories 544 calories, Carbohydrate 67 grams, Fat 7 grams, Fiber 8 grams, Protein 56 grams, Sugar 49 grams
SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES
Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.
Provided by Yewande Komolafe
Categories dinner, easy, weeknight, one pot, poultry, roasts, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
- Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
- While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
- Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.
Tips:
- Choose fresh, high-quality shrimp. Look for shrimp that are firm and have a slight briny smell. Avoid shrimp that are slimy or have a strong fishy odor.
- Trim the green beans. Remove the tough ends of the green beans before cooking them. You can also cut them into smaller pieces if desired.
- Use a good quality gochujang paste. Gochujang is a Korean fermented chili paste that adds a sweet, spicy, and savory flavor to the dish. Look for a gochujang paste that is made with real gochugaru (Korean chili powder) and has a deep red color.
- Don't overcrowd the sheet pan. Make sure to spread the shrimp and green beans in a single layer on the sheet pan. This will help them cook evenly.
- Roast the shrimp and green beans until they are tender. The shrimp should be cooked through and the green beans should be slightly charred and tender-crisp.
- Serve immediately. This dish is best served hot and fresh out of the oven.
Conclusion:
Sheet pan gochujang shrimp and green beans is a quick, easy, and delicious meal that is perfect for a weeknight dinner. The shrimp and green beans are roasted in a flavorful gochujang sauce until they are tender and slightly charred. This dish is sure to please everyone at the table. It's also a great way to get your daily dose of vegetables.
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