Shrimp dinners are always a crowd-pleaser in our household, but when I discovered this Spicy Shrimp Sheet-Pan Dinner, it quickly became a weeknight favorite. It’s the perfect combination of quick preparation, bold flavors, and healthy ingredients, making it an easy go-to when time is short but you still want a delicious meal.
I first came across a similar recipe while visiting a close friend in New Orleans. The shrimp down there have a flavor like no other, and they were the star of every meal we had. Inspired by that trip, I wanted to bring a bit of that vibrant, spicy taste back home. This recipe does just that. The chili garlic paste adds the right amount of heat, balanced by the sweetness of honey, while the freshness of baby spinach and the tanginess of feta cheese round out the dish.
One of my favorite things about this dish is how versatile it is. You can easily adjust the spice level by increasing or reducing the amount of chili garlic paste. If you’re a fan of roasted vegetables, consider adding bell peppers or zucchini to the mix—they broil beautifully alongside the shrimp and chickpeas. For an extra layer of flavor, try squeezing a bit of fresh lemon juice over the finished dish. This little tweak adds brightness that pairs wonderfully with the rich flavors.
This Spicy Shrimp Sheet-Pan Dinner is not just easy and fast but also provides a delightful variety of textures—from the tender shrimp to the juicy tomatoes and the creamy feta. It’s a dinner that feels special, yet it’s simple enough to prepare on even the busiest nights. Plus, cleanup is a breeze with everything cooked on one pan.
Next time you’re in need of a quick yet satisfying meal, give this recipe a try. I guarantee it will become a staple in your kitchen just like it has in mine.
Preparing Spicy Shrimp Sheet-Pan Dinner
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Ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons chili garlic sauce
- 4 cups fresh baby spinach leaves
- 2 cups halved cherry tomatoes
- 1 tablespoon pure honey
- 2 oz crumbled feta cheese
- 1 can (19 oz) chickpeas, rinsed and drained
- 1 lb peeled and deveined large shrimp, tails removed
- 1/2 teaspoon sea salt
Directions
- Preheat the broiler and adjust the oven rack to about 4 inches from the heat source. Lightly spray a large rimmed sheet pan with cooking spray.
- In a large bowl, mix together the olive oil, chili garlic sauce, honey, and salt. Add the shrimp, chickpeas, and cherry tomatoes to the bowl, tossing them in the mixture until they are evenly coated.
- Spread the coated ingredients in a single layer on the prepared sheet pan. Broil for 5 minutes, stir, then continue broiling for another 2 to 3 minutes, until the shrimp are pink and cooked through.
- Place the fresh baby spinach on four plates. Spoon the broiled shrimp mixture over the spinach, then sprinkle with crumbled feta cheese. Serve immediately.
Storing Suggestions:
Leftover shrimp and vegetables can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or a skillet over medium heat until warmed through. It’s best to store the spinach and feta separately and add them fresh when serving.
FAQs:
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry with paper towels before using. This will help the shrimp cook evenly and prevent excess water from diluting the flavors.
What can I substitute for chili garlic sauce?
If you don’t have chili garlic sauce, you can use Sriracha or a combination of hot sauce and minced garlic as an alternative. Adjust the amount to your taste preference, as these substitutions might have different heat levels.
Is there a vegetarian version of this dish?
To make this dish vegetarian, you can substitute the shrimp with firm tofu or extra chickpeas. Marinate the tofu in the same mixture as the shrimp, then broil until the tofu is golden and slightly crispy.
How can I make this dish less spicy?
To reduce the heat, decrease the amount of chili garlic sauce or replace it with a milder sauce like sweet chili sauce. You can also add a bit more honey to balance out the spice.
Can I use a different type of cheese instead of feta?
Yes, you can substitute feta with other cheeses like goat cheese or ricotta salata. These cheeses have a similar crumbly texture and will complement the flavors in the dish nicely.
What other vegetables can I add to this sheet-pan dinner?
Feel free to add other quick-cooking vegetables such as bell peppers, zucchini, or asparagus. Just cut them into similar sizes as the other ingredients so they cook evenly under the broiler.
Spicy Shrimp Sheet-Pan Dinner
Ingredients
- 1 lb large shrimp peeled and deveined, tails removed
- 1/4 cup olive oil
- 2 cups cherry tomatoes cut in half
- 1 can 19 oz chickpeas, drained and rinsed
- 2 tablespoons chili garlic paste
- 1 tablespoon honey
- 4 cups fresh baby spinach
- 2 oz feta cheese crumbled
- 1/2 teaspoon salt
Instructions
- Position the oven rack about 4 inches below the broiler and preheat the broiler. Lightly coat a large rimmed sheet pan with cooking spray.
- In a big bowl, combine olive oil, chili garlic paste, honey, and salt. Toss the shrimp, halved cherry tomatoes, and chickpeas in the mixture until well-coated. Spread everything in a single layer on the prepared pan.
- Broil for 5 minutes, give the mixture a stir, then broil for an additional 2 to 3 minutes until the shrimp turn pink and are fully cooked.
- Divide the baby spinach onto four plates and top each with the shrimp mixture. Sprinkle crumbled feta cheese over the top before serving.
