Asian Sheet-Pan Shrimp Soup

Name: Asian Sheet-Pan Shrimp Soup
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 pieces shrimp; 200g scallions; 150g bean sprouts; 200g snow peas; 4 servings jasmine rice; 1/4 cup chili garlic sauce; 1 tbsp sesame oil; 1/4 cup rice vinegar; 3 tbsp olive oil; to taste salt and black pepper

A sheet-pan Asian shrimp soup with scallions, bean sprouts and snow peas, finished with chili garlic sauce, sesame oil and rice vinegar, served over jasmine rice.

Total time

34 min

Prep

10 min

Cook

24 min

Difficulty

easy

Cuisine

Asian

comfortgluten-free

Ingredients

4 piecesshrimp

200gscallions

150gbean sprouts

200gsnow peas

4 servingsjasmine rice

1/4 cupchili garlic sauce

1 tbspsesame oil

1/4 cuprice vinegar

3 tbspolive oil

to tastesalt and black pepper

Instructions

Season the shrimp and grill it over medium-high heat until well browned, about 10 minutes.

Add the scallions, bean sprouts and snow peas, cooking until softened, about 3 minutes.

Stir in the chili garlic sauce, sesame oil and rice vinegar for 3 minutes.

Cook the jasmine rice separately and fluff with a fork.

Let the shrimp simmer gently for about 7 minutes so it stays tender and the flavors meld.

Taste and adjust the seasoning.

Serve hot over the jasmine rice, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

216

Protein

6.6g

Fat

14g

Carbs

17.2g

Fiber

3.5g

Sodium

320mg

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