Spicy Sheet Pan Shrimp

I love any dinner cooked on a sheetpan.

Spicy Sheet Pan Shrimp

This recipe is inspired by two ubiquitous appetizers: bacon-wrapped shrimp meets the jalapeno popper. They marry on a sheet pan and invite asparagus to the party.

Spicy Sheet Pan Shrimp

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By Mrs. Kossenfloffer Serves: 4
Prep Time: 40 Cooking Time: 20


  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 1/3 cup soy sauce
  • 1/3 cup ketchup
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • cayenne pepper to taste
  • 1.5 pounds shrimp, peeled and deveined
  • 4-6 slices of bacon, preferable thick cut
  • 1 bunch asparagus, ends trimmed and sliced into 1” pieces
  • 2-4 jalapeños, sliced (remove seeds for less heat)
  • 4 scallions, sliced thinly



Preheat oven to 450


In a medium bowl, combine the sesame oil, ketchup, soy sauce, vinegar, honey and cayenne.


Toss the asparagus with about 1/4 of the marinade and brush the bacon with a little marinade. Place the bacon and the asparagus on a rimmed baking sheet and cook for 8-12 minutes. (It won’t be done, but it will cook again with the shrimp.)


While the bacon and asparagus cook, toss the shrimp and jalapeño with the remaining marinade.


Remove the bacon and asparagus from the oven. Chop the bacon into bite sized pieces. Add the bacon, asparagus and remaining marinade to the shrimp mixture and toss to combine. Place back onto the rimmed baking sheet in a single layer and cook for another 5-10 minutes util the shrimp turn pink. Turn the oven to broil and cook for a minute or two more until everything has a slight char. Keep and eye on it as this happens quickly. Remove from oven and transfer to a serving dish. Top with scallions and serve over rice if desired.


This is great served over rice, or any grain you like.

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