Vietnamese Lemongrass Shrimp Sheet Pan

Vietnamese · Summer · 45 min · Serves 4 · By Lesapor Test Kitchen

This Vietnamese-inspired sheet pan recipe brings together succulent shrimp and crisp vegetables, all infused with the aromatic flavors of lemongrass and lime. It's a perfect balance of fresh and spicy, making it a delightful meal for warmer days. Enjoy the ease of preparation and cleanup, while savoring the authentic tastes of Vietnam.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons lemongrass, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon lime juice, freshly squeezed
• 1 tablespoon honey
• 1 tablespoon avocado oil
• 1 red bell pepper, sliced
• 1 cup sugar snap peas
• 1 medium red onion, cut into wedges
• 1 tablespoon sesame seeds, toasted
• 1/4 teaspoon red pepper flakes
• Fresh cilantro, for garnish
• Lime wedges, for serving

Method

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine lemongrass, garlic, fish sauce, lime juice, honey, and avocado oil. Add the shrimp and toss to coat thoroughly. Let them marinate for 10 minutes.
3. On a large sheet pan, spread out the red bell pepper slices, sugar snap peas, and red onion wedges. Drizzle with any remaining marinade and toss to combine.
4. Spread the marinated shrimp evenly over the vegetables on the sheet pan. Sprinkle with sesame seeds and red pepper flakes.
5. Roast in the preheated oven for 15 minutes, or until the shrimp are opaque and the vegetables are tender but still crisp.
6. Remove from the oven and transfer to a serving platter. Garnish with fresh cilantro and serve with lime wedges on the side.