Ginger-Honey Shrimp with Green Beans and Kimchee Recipe

Shrimp is the fast-dinner champ, cooking up quickly in the heat of the oven
Ginger-Honey Shrimp
Easy one-pan Ginger-Honey Shrimp with Green Beans and Kimchee

Photography Terry Brennan, Food Styling Lara Miklasevics

Sheet pans save the day for easy home-cooked meals and cleanup. The proteins and vegetables cook all on one pan, flavoring the vegetables with juices, and you coat everything with tasty seasonings at the same time. And with National Shrimp Day, which is celebrated annually on May 10, it’s the perfect time to whip up this easy dish for dinner or appetizers. Not that anyone needs a special day to enjoy shrimp—or “fruit of the sea” as Bubba from Forrest Gump calls them. They’re the most popular seafood in the U.S., and on average, Americans eat about four pounds per year.

High in protein and low in calories, shrimp is a good source of zinc and vitamins B6 and B12. They are full of omega-3 fatty acids, which help fight inflammation, and they are a good source of selenium, which promotes brain function and a healthy immune system.

Shrimp is the fast-dinner champ, cooking up quickly in the heat of the oven, says Twin Cities chef and cookbook author Robin Asbell, who created this recipe for Real Food. Because shrimp vary in size, set the timer and then cut into one to make sure it is cooked through. Pre-trimmed green beans come in a 12-ounce bag, or you can buy a pound of whole green beans and trim them yourself.

Ginger-Honey Shrimp with Green Beans and Kimchee

Makes 4 Servings

1 tablespoon canola oil, or cooking spray, for pan
1 pound large shrimp, peeled and deveined
2 large carrots, julienned
12 ounces pre-trimmed green beans
1 tablespoon fresh ginger
2 tablespoons tamari soy sauce
2 tablespoons honey
1 cup kimchee, drained
2 large scallions
1 large Asian pear, julienned
1 teaspoon dark sesame oil
2 teaspoons rice vinegar

  1. Preheat the oven to 400°F. Drizzle canola oil on sheet pan or coat pan generously with cooking spray. Pat shrimp dry with paper towels.
  2. Place the carrots and green beans on the prepared pan and sprinkle with fresh ginger. Place the shrimp on top and drizzle it all with tamari and honey. Bake for 12 to 15 minutes, until shrimp is pink and cooked through.
  3. While the pan is in the oven, drain and chop the kimchee and reserve.

    Sliced Asian pear and chopped kimchee for serving

    Photography Terry Brennan, Food Styling Lara Miklasevics

4. In a small bowl, mix the scallions, Asian pear, sesame oil, and rice vinegar.

5. Serve the shrimp and vegetables with 1/4 of the kimchee and 1/4 of the Asian pear on each plate.

Ginger-Honey Shrimp plated

Photography Terry Brennan, Food Styling Lara Miklasevics

 

Cook’s Note: This method works just as well with firm white fish or salmon, too. Just skin the fish filet and cut in 1-1/2-inch cubes. Check for doneness by inserting a paring knife into a large piece and seeing if it flakes easily. When it does, serve.

Nutrition info Ginger-Honey Shrimp with Green Beans & Kimchee (Per Serving): Calories 234 (47 From Fat); Fat 5g (Sat. 1g); Chol 130mg; Sodium 676mg; Carb 30g; Fiber 6g; Protein 21g

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Mary Subialka
Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine and spirits. She rarely meets a chicken she doesn’t like, and hopes that her school-age son, who used to eat beets and Indian food, will one day again think of real food as more than a means to a treat—and later share this with his younger brother.