These asian inspired sweet and salty flavors pair perfectly with carrots and shrimp. This may be a unique paring, but you won't mind after you try this recipe! For a little extra heat, top with red pepper flakes or sriracha and try served with some rice or noodles to round out the meal.
What you will need
2 lbs Carrots
1 lb Fresh Shrimp
4 Cloves Garlic
2 tsp Ginger
1 Tbsp Olive Oil
1/3 cup Honey
1/3 cup Soy Sauce
1 bunch Green Onion
Sesame Seeds, optional
1/2 tsp Red Pepper Flakes, optional(Nutritional facts 72 calories, 0.95 g fat, 12.01 g carbohydrates, 4.85 g protein, 33 mg cholesterol, 505 mg sodium)
How to cook
Gather and portion ingredients. Peel and devein shrimp if not already done. This cook time is for raw shrimp, just increase by a few minutes if you are using frozen.
Set oven to 400 °F
Peel and grate or finely chop the ginger and garlic into a small bowl to mix the sauce.
Add the olive oil, soy sauce, and honey to the sauce.
Stir until the honey is dissolved. Feel free to pop it in the microwave for a few seconds to soften the honey if it is hardened and difficult to incorporate.
Add half of the sauce to a bowl or plastic bag with the shrimp.
Remove the roots and wash the green onions. Slice thin.
Scrub the carrots or peel if you prefer. Slice off the ends and cut into quarters lengthwise. If your carrots are really long or thick, cut in half to keep the sizes even.
Pour half of the sauce over the carrots and stir to coat.
Roast the carrots at 400 °F for about 15 minutes or up to 20 if you have larger carrot pieces.
Add the shrimp to the sheet pan and spread out evenly.
Bake for another 6-8 minutes or until shrimp is cooked, pink, and opaque.
Top with optional red pepper flakes, sesame seeds, and chopped green onion.