This ticked all of the boxes: quick, spicy, used what I had in the freezer (shrimp), and was delicious. Ali Slagle, who is one of the awesome Food Editors from the New York Times, developed this recipe and, as she suggests, it is flexible. Replace the shrimp with tofu to make it vegetarian, or substitute edamame for the green beans. You won’t be disappointed.
I’ve come to really appreciate the spicy gochujang, which is usually available in our local market. For more tips on cooking this recipe, check out Ali Slagle in the New York Times Cooking section.
Sheet Pan Gochujang Shrimp and Green Beans
Ali Slagle in the New York Times
- 2 TBSP plus 2 tsp gochujang
- 2 TBSP extra-virgin olive oil
- 1 TBSP soy sauce
- 2 tsp honey
- 1 lb. large shrimp, peeled & deveined
- 1 lb. green beans, trimmed
- Place an oven rack as close to the broiler as possible. Heat broiler for at least 5 minutes.
- In a large bowl, whisk together the gochujang, olive oil, soy sauce and honey until smooth and emulsified. Add the shrimp and green beans and stir to coat.
- Using a foil-lined baking sheet, spread the shrimp and string beans evenly in a single layer, leaving behind any excess marinade. Broil until the beans are charred in spots and the shrimp is cooked through, about 5 minutes. (Ali Slagle suggests rotating the sheet pan halfway through, which I did – and the dish came out beautifully).