Sheet Pan Chili Garlic Shrimp Bowls

$- Large shrimp (1 lb, peeled and deveined) - Olive oil (3 tablespoons) - Garlic (4 cloves, minced) - Chili paste (2 tablespoons, such as sambal oelek) - Honey or agave syrup (1 tablespoon) - Spices (smoked paprika, salt, black pepper) - Bell peppers (red and yellow, sliced) - Red onion (sliced) - Cooked quinoa or rice (2 cups) - Fresh cilantro - Lime wedges I love using fresh, quality ingredients. Large shrimp are my go-to for this dish. Make sure they are peeled and deveined. This saves prep time and makes cooking easier. Olive oil adds richness and helps the spices stick. Minced garlic brings a punch of flavor, while chili paste adds heat. Honey or agave balances the spice with sweetness. I use a mix of spices to enhance the shrimp. Smoked paprika gives a warm, smoky taste. Salt and black pepper bring out the natural flavors of the shrimp and veggies. For the veggies, I recommend bright bell peppers and red onions. They roast beautifully and add color. For the base, cooked quinoa or rice works well. It absorbs the sauce and adds a nice texture. Finally, garnishing with fresh cilantro and lime wedges adds freshness and zest. These bright flavors make every bite exciting! - Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper. - In a large bowl, whisk together 3 tablespoons of olive oil, 4 cloves of minced garlic, 2 tablespoons of chili paste, 1 tablespoon of honey, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper until mixed well. - Add 1 pound of peeled and deveined shrimp to the bowl. Toss them gently to coat each shrimp in the marinade. - On the prepared baking sheet, place the marinated shrimp in the center. Scatter 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 sliced red onion around the shrimp. - Roast everything in the oven for 10-12 minutes. The shrimp should turn pink and opaque, while the veggies become tender. - While the shrimp and veggies roast, cook 2 cups of quinoa or rice according to the package directions. - Once cooked, divide the quinoa or rice among four bowls. - Top each bowl with the roasted chili garlic shrimp and vegetables. - Finally, garnish with fresh cilantro and a squeeze of lime juice for added flavor. For the best shrimp, cook them for 10-12 minutes. They turn pink and opaque when done. If they curl tightly, they are overcooked. Marinate shrimp for at least 15 minutes. This helps the flavors soak in well. You can marinate them for up to an hour if you have time. This makes them even tastier. Roasting red and yellow bell peppers with red onion works well. These veggies add color and sweetness to your dish. Cut them into even pieces to ensure they cook at the same rate. Avoid overcooking by checking them often. They should be tender but still crisp. If they start to brown too quickly, take them out early. Garnish your bowls with fresh cilantro. This adds a bright flavor that complements the shrimp. Lime wedges add a zesty kick. You can also add sliced avocado for creaminess. For sides, try serving with a simple green salad or tortilla chips. Pair your meal with a cold drink like iced tea or a light beer. This makes the dish feel more festive. {{image_2}} You can change up the proteins in this dish. Instead of shrimp, try chicken or tofu. Both absorb flavors well and cook nicely. If you choose chicken, cut it into bite-sized pieces. For tofu, use firm tofu and press it to remove excess moisture. You can also swap out the vegetables. Zucchini and asparagus work great if you want a twist. Just slice them thinly like the bell peppers. They will roast well and add new flavors to your bowl. Adjust the spice levels to fit your taste. If you like it mild, cut back on the chili paste. For more heat, add extra chili paste or even some red pepper flakes. You can also mix in fresh chopped chili for a fresh kick. Try different sauces for a new flavor. You can use teriyaki sauce, soy sauce, or even a sweet chili sauce. Each will give your shrimp bowls a unique taste that you will love. Instead of bowls, you can serve this dish in lettuce wraps. Use large leaves of romaine or butter lettuce. Fill the leaves with shrimp and veggies for a fun and fresh meal. If you want to meal prep, this dish stores well. You can keep the cooked shrimp and veggies in the fridge for up to 3 days. Just reheat everything in a pan before serving. You can also store the quinoa or rice separately to keep it fresh. To store your shrimp bowls, place them in an airtight container. Make sure to separate the shrimp from the vegetables and quinoa or rice. This keeps everything fresh and tasty. Leftovers will stay good in the fridge for up to three days. Enjoy the flavors while they last! If you want to save shrimp bowls for later, freezing is a great option. Place the shrimp and veggies in a freezer-safe container. You can also freeze the quinoa or rice. They will last in the freezer for up to three months. To reheat, thaw overnight in the fridge. Then, heat in a pan or microwave until warm. This keeps the shrimp juicy and the veggies tender. Store quinoa or rice in a separate container. This helps maintain texture and flavor. Keep vegetables in a different bag or container. This ensures they stay fresh and crunchy. When ready to eat, combine all components for a tasty meal. You should cook shrimp on a sheet pan for about 10 to 12 minutes at 425°F (220°C). The shrimp will turn pink and opaque when done. Make sure to check that the shrimp is not overcooked. Overcooked shrimp can become tough. Yes, you can use frozen shrimp! Just make sure to thaw them first. Place the shrimp in cold water for about 15-20 minutes. After thawing, pat them dry with a paper towel. This helps the marinade stick better. Frozen shrimp can save you time! I love to serve my chili garlic shrimp bowls with cooked quinoa or rice. These grains soak up the flavors well. You can also add a side of steamed broccoli or a fresh salad. Lime wedges and fresh cilantro make great toppings too! This blog post covers how to make delicious chili garlic shrimp bowls. You learned about the main ingredients, steps to prepare, and cooking methods. I also shared tips for perfecting the shrimp and suggested variations to suit your taste. Remember, you can easily adjust flavors and change up veggies and proteins. With simple storage methods, you can enjoy these bowls for days. Get ready to impress your family with this tasty meal that’s easy to make and fun to share!$

Sheet Pan Chili Garlic Shrimp Bowls

Savor the deliciousness of these Sheet Pan Chili Garlic Shrimp Bowls! This easy recipe combines succulent shrimp with colorful veggies, all roasted to perfection on one pan. Perfect for a quick weeknight dinner, these bowls are packed with flavor and nutrients. Ready in just 30 minutes, they will satisfy your cravings for something tasty and healthy. Click through for the full recipe and get cooking today! #ShrimpRecipe #SheetPanRecipes #HealthyEating #EasyDinnerIdeas

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Ingredients

1 lb large shrimp, peeled and deveined

3 tablespoons olive oil

4 cloves garlic, minced

2 tablespoons chili paste (such as sambal oelek)

1 tablespoon honey (or agave syrup)

1 teaspoon smoked paprika

1 teaspoon salt

1 teaspoon black pepper

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

2 cups cooked quinoa (or rice)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together olive oil, minced garlic, chili paste, honey, smoked paprika, salt, and black pepper until well combined.

Add the shrimp to the bowl and toss until they are thoroughly coated in the marinade.

On the prepared baking sheet, arrange the marinated shrimp in the center and scatter the sliced bell peppers and onions around them.

Roast in the preheated oven for 10-12 minutes, until the shrimp are pink and opaque and the vegetables are tender.

While the shrimp and vegetables are roasting, prepare the quinoa or rice according to package instructions.

Once cooked, divide the quinoa (or rice) among serving bowls.

Top each bowl with the roasted chili garlic shrimp and vegetables.

Garnish with fresh cilantro and a squeeze of lime juice.

Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 4