I’ve never made a “sheet-pan” dinner and when I ran across this recipe I thought it was an easy one to try. Besides shrimps, green beans and gochujang won me over even more – favorite ingredients for sure!
I didn’t realize the recipe wanted you to broil the ingredients – well I didn’t like that idea for either the shrimps and especially the green beans. I like the bush size beans cooked a little more than 5 minutes! However I use to grow haricot verts and I ate them right off the plant – no cooking at all. I also blanched them a few minutes, chilled in an ice-water bath, dried and ate them that way. These are the thin French green beans you can grow or buy in a store.
I did use the ingredients specified in Ali Slagle’s recipe from NYT Cooking, slightly adapted. I served it over my rice pilaf which has a lot of onions to make this recipe even more flavorful.
Roasted Sheet-Pan Gochujang Shrimp and Green Beans Over Rice Pilaf, Adapted
Roasted Shrimp and Green Beans:
- 2 heaping tbsp. plus 2 tsp. gochujang
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. soy sauce
- 2 tsp. honey
- 1 lb. extra large/jumbo shrimp, peeled and deveined (I always take the tails off too)
- 1 lb. fresh green beans, trimmed
- chives and green onions slices to garnish
Preheat the oven to 400 degrees. Combine the sauce ingredients and add to the shrimp and green beans in a large bowl. Stir to combine well.
Pick out just the green beans and spread out on a sheet-pan. Roast the green beans for 20 minutes. Pull out the sheet-pan and move the green beans to one side. Add the shrimp and roast another 10 minutes or so until the shrimp curl up and the beans are charred in spots. Roasting time will depend on how you like your green beans and the size of your shrimps.
Serve over rice pilaf or noodles.
Rice Pilaf:
- 1-1/2 cups onions, diced
- 3/4 cup basmati rice
- 1-3/4 cups chicken broth or 1-1/2 cups chicken broth plus 1/4 cup white wine
- chives and green onion slices to garnish
Rinse the rice a few times until the water runs clear.
Sweat the onions for 5 minutes in a little olive oil; add the rice and stir to coat. Add the chicken broth, cover and cook for about 15-20 minutes or until the liquid is absorbed.
http://cookingwithauntjuju.com/2018/10/13/roasted-sheet-pa…-over-rice-pilaf/
Just a few ingredients for a special dinner (shrimps are always special to me)…
The green beans have roasted for 20 minutes, then the shrimps are added and roasted another 10 minutes or so depending on the size of your shrimp.
The dish looks so good! I love roasted vegetables, but never tried roasting green beans. Will keep it in mind for next time!
Thanks – I never roasted green beans either. I kept the marinade, which is delicious, but totally changed the directions to make this recipe. Cook the shrimps according to their size and the beans to your taste.
I think I could eat shrimp every day. 🍤🍃
I like the way you think 🙂
Yummy dish! Maybe I should make this year when we grow string green beans!😀👍
Thanks Mary – it was! Green beans are one of my favorite veggies and this was a new way to cook them. The marinade is a good one 🙂
I think marinade makes a dish usually. Thanks for sharing all your unique recipes!💜
What a way to get in those veggies!
Sheet pan dinners always include veggies and sometimes protein or fish/seafood. The gochujang sauce makes this recipe special!
Looks good to me! I could gobble this up. I’ve never had gochujang shrimp before.
LOL – I did gobble it up!
This is a great idea. We like sheet pan dinners so this one will work for us. I love the use of honey to balance the gochujang’s spiciness. I’m going to make extra sauce and use it on grilled pork.
Thank you – using the marinade on pork, beef or chicken would be excellent too! And the soy sauce gives it some umami 🙂
One sheet or pan meal is always yes to me! Easy and delicious, especially like yours – with shrimps:) I made shrimps too today but fried them and added to the cauliflower soup.
Thanks Mila – such a quick meal to put together and another flavorful way to cook a favorite – shrimps! Your soup sounds very interesting – cauliflower is another favorite but I have never added shrimp to it, especially in a soup 🙂
I’ve never prepared shrimp this way, but the finished dish looks great! Is gochujang spicy? Never had that before.
It’s only slightly spicy, not like sriracha, which can be overpowering. At least to me.
Thanks Monika – I like to roast (or grill) extra large or jumbo shrimp. Gochujang is a Korean chili paste with a blend of sweet, spicy and savory – a well balanced paste!
My mouth is watering! This is such a nice idea, Aunt Juju. I haven’t thought of shrimps and gochujang. Now, I need to get some shrimps. 😀
Gochujang is so good on just about anything – from veggies to beef and now I absolutely love it on shrimps. Give it a try Jhuls – you will love it 🙂
I know I will and I’ll keep this recipe in mind. Saved!😁
I’m definitely saving this. I bought a huge tub of gochujang! Like 2 lbs, I think. Only because somehow it was cheaper than the small tub I normally get, go figure. Besides, I love shrimp and your photos are so enticing!
Thanks Angie – shrimps are a favorite and this recipe is so easy to put together and roast. I will make this often when I feel like shrimp but don’t want to go to a lot of trouble. I will have to look for that bigger tub of gochujang as I seem to keep finding ways to use it 🙂 I love the stuff and I can see you do too!!!
You had me at Gochujang! Yum!! I always have a jar in the fridge these days!! It’s like, move over Sriracha – Gochujang is here! A great way to spice up those little shrimpies!
Thanks for sharing at Fiesta Friday!
Mollie
Thanks Mollie – gochujang is so good – I just can’t get enough of it. I get excited (like with this recipe) when I find a new way to use it.
Made this for dinner last night. I added some mushrooms and it was so good! I love finding easy, healthy week night recipes!
Thanks – sheet pan dinners allow you to be creative and add whatever you like and then cook each ingredient accordingly. I might throw some red onions on next time 🙂
Must give this a try. I love gochujang but have only used it with beef and pork.
Gochujang is such a flavorful paste – I love to use it in so many different dishes.
What a treat! This looks beautiful and sounds delicious. It’s a warmer than average day here, just as we were getting used to colder than normal… This would be perfect for a day like this. Hugs!
Thanks Teagan – shrimps and green beans are favorites 🙂