Sheet Pan Ginger Honey Shrimp, Vegetables

Bridgett — Tue, 19 Dec 2023 16:05:12 GMT

Current Revision posted to Recipe Book by Bridgett on 12/19/2023 4:05:12 PM

Ingredients: Makes 5 servings

1 pound, 4 ounces peeled shrimp
11 ounces yellow bell pepper, cut into strips
11 ounces red onion, sliced thin
14 ounces broccoli florets
2 tablespoons freshly minced ginger
1 tablespoon minced garlic
1 tablespoon low sodium soy sauce
2 tablespoons honey
1 1/4 teaspoons sesame seeds

Directions:

Toss shrimp, peppers, onions, and broccoli with remaining ingredients and allow to marinate for 1 hour or overnight.
Prepare a sheet tray with cooking spray. Place shrimp and vegetables on prepared sheet tray.
Drizzle remaining marinade over shrimp and vegetables.
Roast in a 400°F oven until shrimp is cooked through and vegetables are tender and caramelized, about 12 minutes.

Dietitian Suggestion: Serve each portion with 1/2 cup steamed brown rice.

Serving Size:
Service size: 2 cups

Nutritional Information:
per 2-cup serving: 160 calories, 2 gm fat, 1 gm saturated fat, 490 mg sodium, 19 gm carbs, 8 gm sugar, 3 gm fiber, 18 gm protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Asian, Entree, High blood pressure - Sodium Conscious, General Healthy - Health Conscious, Heart Disease - Heart Conscious, Recipe Book, Diabetes/prediabetes - Carb Conscious

Sheet Pan Ginger Honey Shrimp, Vegetables

BCBSTX Connect Team — Wed, 08 Sep 2021 19:48:37 GMT

Revision 2 posted to Recipe Book by BCBSTX Connect Team on 9/8/2021 7:48:37 PM

Ingredients: Makes 5 servings

Directions:

Toss shrimp, peppers, onions, and broccoli with remaining ingredients and allow to marinate for 1 hour or overnight.
Prepare a sheet tray with cooking spray. Place shrimp and vegetables on prepared sheet tray.
Drizzle remaining marinade over shrimp and vegetables.
Roast in a 400°F oven until shrimp is cooked through and vegetables are tender and caramelized, about 12 minutes.

Dietitian Suggestion: Serve each portion with 1/2 cup steamed brown rice.

Serving Size:
Service size: 2 cups

Nutritional Information:
per 2-cup serving: 160 calories, 2 gm fat, 1 gm saturated fat, 490 mg sodium, 19 gm carbs, 8 gm sugar, 3 gm fiber, 18 gm protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Asian, Entree, High blood pressure - Sodium Conscious, General Healthy - Health Conscious, Heart Disease - Heart Conscious, Recipe Book, Diabetes/prediabetes - Carb Conscious

Sheet Pan Ginger Honey Shrimp, Vegetables

BCBSTX Connect Team — Wed, 07 Oct 2020 20:15:31 GMT

Revision 1 posted to Recipe Book by BCBSTX Connect Team on 10/7/2020 8:15:31 PM

Ingredients: Makes 5 servings

Directions:

Toss shrimp, peppers, onions, and broccoli with remaining ingredients and allow to marinate for 1 hour or overnight.
Prepare a sheet tray with cooking spray. Place shrimp and vegetables on prepared sheet tray.
Drizzle remaining marinade over shrimp and vegetables.
Roast in a 400°F oven until shrimp is cooked through and vegetables are tender and caramelized, about 12 minutes.

Dietitian Suggestion: Serve each portion with 1/2 cup steamed brown rice.

Serving Size:
Service size: 2 cups

Nutritional Information:
per 2-cup serving: 160 calories, 2 gm fat, 1 gm saturated fat, 490 mg sodium, 19 gm carbs, 8 gm sugar, 3 gm fiber, 18 gm protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Asian, Entree, High blood pressure - Sodium Conscious, General Healthy - Health Conscious, Heart Disease - Heart Conscious, Recipe Book, Diabetes/prediabetes - Carb Conscious