Chili Garlic Sheet Pan Shrimp with Baby Bok Choy

white plate with chili garlic shrimp on one half and bok choy on the other

4.91 from 11 votes

Chili Garlic Sheet Pan Shrimp with Baby Bok Choy

This easy sheet pan meal has shrimp and baby bok choy tossed in a mouthwatering chili garlic sauce, then cooked together on a baking sheet. Dinner is ready in 20-30 minutes, and you have way less dishes to wash!

Prep Time10

Cook Time13

Total Time23

Course: Main Course

Cuisine: Asian

Keyword: easy sheet pan dinner

Servings: servings

Calories: 207kcal

Author: The Chunky Chef

Ingredients

Chili garlic sauce

2 1/2 Tbsp reduced sodium soy sauce
2 Tbsp toasted sesame oil
2 Tbsp chili garlic sauce (we use Huy Fong brand)
1 Tbsp honey
2 cloves garlic grated or very finely minced

Sheet pan

vegetable oil to brush on baking sheet
1 lb large raw shrimp (between 26-35/lb)
5-6 heads baby bok choy sliced in half lengthwise
1 Tbsp toasted sesame oil

Garnish

sesame seeds
sugar snap peas sliced diagonally

Instructions

Prepare

Preheat oven to 400°F. Lightly brush a rimmed baking sheet with vegetable or canola oil.

Sauce

In a small mixing bowl, combine 2 Tbsp sesame oil, soy sauce, chili garlic sauce, honey, and garlic. Whisk until well combined.

Bake

Toss most of the sauce with shrimp, then spread onto one half of the baking sheet. Reserve remaining sauce.
Drizzle bok choy with 1 Tbsp of sesame oil, then spread onto other half of the baking sheet.
Bake for 10-13 minutes, until shrimp is opaque and cooked through, and bok choy is tender.

Finish

Drizzle shrimp and/or bok choy with remaining sauce and broil for a minute or so, until shrimp is caramelized slightly.
Sprinkle shrimp and bok choy with sesame seeds and sliced snap peas.

Notes

Make sure you're using raw shrimp for this recipe.
Bok choy can be replaced with another vegetable, as long as it's one that will be cooked in about the same amount of time. We like small broccoli florets, or thin asparagus.

Nutrition