Looking for a delicious shrimp recipe? Roasted Asian Shrimp is a deliciously easy healthy recipe to make that will leave you craving more. Served with roasted vegetables, Asian shrimp is a perfect for a special occasion, weeknight dinner and for get-togethers.
Shrimp is a delicious, low carb, low-fat healthy protein. It can be eaten whether you are on a low carb diet or watching calories and fat like Weight Watchers. Either way, it has a decadent taste that lets you feel like you are eating something special. Many people only order shrimp when they go out to dinner, but it doesn’t have to be that way. With this recipe for Asian shrimp, or even Garlic Parmesan Shrimp (which is keto friendly and only 3 points for 3 servings)
Asian Shrimp
What makes it Asian shrimp? It is the heavy Asian ingredients and flavors that make these Asian Shrimp. With things like sesame seeds, ginger, and tamari, there is no mistaking the Asian flavors. This dish will remind you of Chinese takeout that is actually healthy for you.
What to Serve with Asian Shrimp
When making Asian Shrimp, I like to serve roasted vegetables. When the vegetables are roasted in the oven with the Asian sauce, the vegetables take on the flavors and take the great taste of roasted vegetables and elevates it one step farther. Sometimes, I also like to serve Asian Shrimp with rice.
More Recipes You Might Enjoy:
- Beef and Broccoli- Homemade Take Out
- Asian Pork Chops Skillet Meal
- Easy General Tso Chicken
- Teriyaki Chicken Stir
How Many Weight Watchers Points is Roasted Asian Shrimp and Vegetables?
This recipe for Asian Shrimp with sauce and vegetables comes to 4 Weight Watcher Points. By removing the honey and replacing it with Stevia, this becomes a 2 point per serving meal.
Looking for more Low Carb and Keto Recipe?
Roasted Asian Shrimp & Vegetables
Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 4
Ingredients for Asian Shrimp with Roasted Vegetables
¼ c. soy sauce, tamari or coconut aminos
2 T. rice wine vinegar
1 T. sesame oil
2 T. honey, preferably local – WW and keto – Replace with Stevia
½ t. garlic powder
2 t. fresh ginger, finely minced
¼ t. crushed pepper flakes
Sea salt and black pepper, to taste
1 12-oz. bag frozen broccoli florets
1 lb. mini sweet peppers, seeded and sliced
1 medium red onion, sliced
1 lb. shrimp, peeled and deveined, tail on
1 large lime, cut into wedges
1 T. toasted sesame seeds
5-6 large green onions, sliced
How to Cook Shrimp Asian Style
- Place top oven rack in center position and preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Whisk together the tamari, rice vinegar, sesame oil, honey, garlic powder, ginger, and crushed red pepper flakes in a medium bowl. Season with salt and black pepper, to taste, and stir to combine.
- Combine broccoli, peppers, and onion in a large bowl and pour two-thirds of the sauce on top. Toss until vegetables are evenly coated before spreading into a single layer without overcrowding onto the prepared baking sheet.
- Place baking sheet in preheated oven and roast for 20 minutes, or until vegetables are crisp-tender and starting to develop a bit of color. Remove from oven and set aside.
- While the vegetables are roasting, toss the shrimp with the remaining sauce in the same mixing bowl. Season with additional salt and black pepper, if desired, and set aside.
- When the baking sheet has cooled slightly, pour shrimp onto the sheet and carefully spread into a single layer among the veggies without overcrowding.
- Return baking sheet to oven and roast for another 5-6 minutes, or until the shrimp is cooked through and opaque. Do not overcook the shrimp.
- Remove from oven and cool slightly. Top with a squeeze of fresh lime juice, some toasted sesame seeds, and sliced green onions before serving. Enjoy!
Asian Shrimp with Roasted Vegetables
Ingredients
- ¼ c. soy sauce, tamari or coconut aminos
- 2 T. rice wine vinegar
- 1 T. sesame oil
- 2 T. honey WW -Replace with Stevia
- ½ t. garlic powder2 t. fresh ginger finely minced
- ¼ t. crushed pepper flakes
- Sea salt and black pepper to taste
- 12- oz. bag frozen broccoli florets
- 1 lb. mini sweet peppers seeded and sliced
- 1 medium red onion sliced
- 1 lb. shrimp peeled and deveined, tail on1 large lime, cut into wedges
- 1 T. toasted sesame seeds
- 5-6 large green onions sliced
Instructions
- Place top oven rack in center position and preheat oven to 400°F.
- Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Whisk together the tamari, rice vinegar, sesame oil, honey, garlic powder, ginger, and crushed red pepper flakes in a medium bowl. Season with salt and black pepper, to taste, and stir to combine.
- Combine broccoli, peppers, and onion in a large bowl and pour two-thirds of the sauce on top.
- Toss until vegetables are evenly coated before spreading into a single layer without overcrowding onto the prepared baking sheet.
- Place baking sheet in pre-heated oven and roast for 20 minutes, or until vegetables are crisp tender and starting to develop a bit of color. Remove from oven and set aside.
- While the vegetables are roasting, toss the shrimp with the remaining sauce in the same mixing bowl.
- Season with additional salt and black pepper, if desired, and set aside.
- When the baking sheet has cooled slightly, pour shrimp onto the sheet and carefully spread into a single layer among the veggies without overcrowding.
- Return baking sheet to oven and roast for another 5-6 minutes, or until the shrimp is cooked through and opaque. Do not overcook the shrimp.
- Remove from oven and cool slightly. Top with a squeeze of fresh lime juice, some toasted sesame seeds, and sliced green onions before serving. Enjoy!
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