Whoever started the whole sheet pan trend is a weeknight genius. It’s really the art of throwing everything on one pan and cooking all together. This means no more than one pan to clean and a lot less multitasking. Raise your hand if you agree that’s a BIG win in your household (Me, me me!). I’ve been craving a lot of Asian influenced flavors lately so that’s where the inspiration for today’s Sheet Pan Thai Peanut Shrimp and Vegetables comes from.
I really liked how this meal turned out with a quick high heat cook in the oven. The vegetables still had crisp exteriors which give the dish a little bite. I’m REALLY loving bok choy lately so incorporating that into this recipe made my night. The marinade is salty and sweet but also thicker in consistency. It really sticks well to the shrimp and vegetables to coat with that bold flavor of peanuts, ginger, tamari, and a hint of citrus. I think what is most fun is topping it off like they do with traditional Thai dishes. Add some lime slices, peanut pieces, and cilantro for the ultimate effect.
You can eat this dish exactly how it is or serve it over jasmine rice or even rice noodles if you’d prefer. I enjoyed this meal with a crisp glass of white wine to pat myself on the back for making it through another long (but great day) with my 9 week old son.
If you want to follow in my footsteps, a Riesling or a glass of Pinot Gris will do the trick 😉
- For the Marinade
- 1/3 cup peanut butter
- 1/3 cup Tamari
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- Juice of one lime
- 1 tsp minced fresh ginger
- 1 garlic clove, minced
- Salt and pepper to taste
- For the Sheet Pan Meal
- 1/2 lb peeled and deveined raw shrimp
- 1 red or yellow bell pepper
- 1 cup string beans
- 2 bunches of bok choy
- 2 large carrots
- 1/4 cup peanuts
- 1 lime, sliced horizontally
- Fresh Cilantro, finely minced
- Jasmine rice to serve over- optional
- Preheat oven to 400 degrees.
- Wash and cut all produce. Chop peppers into thick chunks, cut ends of string beans, chop bok choy so you include leaves and stem pieces, and peel and chop carrots into rounds.
- Rinse shrimp. Add shrimp and veggies into a large bowl.
- Make marinade. Add all ingredients to bowl and stir until thick and creamy.
- Add half the marinade into the large bowl with veggies and shrimp. Toss until well mixed.
- Pour the whole mixture onto a lined baking sheet. Bake for 10 minutes.
- Meanwhile, mince cilantro, slice lime, and crush peanuts with a rolling pin.
- Remove pan from oven and top with remaining marinade, the lime slices, cilantro, and peanuts.
- Serve over rice if you like!
…all for the love of the dish