Sheet Pan Hibachi Shrimp and Vegetables
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Cost
- $26.00
- Nutrition
- 520 cal · 38g protein
- sheet-pan
- kid-favorite
- quick
- high-protein
🍳 1 pan · Picky-eater safe bet: plain rice
Sheet Pan Hibachi Shrimp and Vegetables is a Asian weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $26 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Dairy · Gluten · Soy · Shellfish · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb large raw shrimp, peeled and deveined
- 2 count zucchini
- 8 oz white mushrooms
- 1 count yellow onion
- 3 tbsp reduced-sodium soy sauce
- 3 tbsp butter
- 3 cloves garlic
- 1½ cups jasmine rice
- 1 tbsp sesame seeds
- 2 tbsp vegetable oil
Steps
- Heat the oven to 450°F and start the rice. Thaw the shrimp under cold running water and pat dry.
- Cut the zucchini and onion into chunks and toss with the mushrooms, oil and 1 tbsp soy sauce. Roast on a sheet pan 8 minutes.
- Melt the butter with minced garlic and the remaining soy sauce.
- Add the shrimp to the pan, drizzle everything with the garlic butter, and roast 5-7 minutes until the shrimp are pink and opaque and reach 145°F.
- Serve over rice sprinkled with sesame seeds.
- Picky eater tip: serve the rice, shrimp and roasted vegetables plain, with the garlic butter on the side.
- Make ahead: chop the vegetables and mix the garlic butter up to 1 day ahead, and keep them covered in the fridge.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 42 g
- Fiber
- 3 g
- Sugar
- 4 g
- Fat
- 20 g
- Saturated fat
- 7 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop