30-Minute Sheet Pan Shrimp and Noodles is the fast, customizable, kid-friendly dinner you’ll make on repeat. Toss shrimp and veggies onto a sheet pan, whisk up a quick peanut-ginger sauce, and cook your noodles while everything roasts. Mix it all together for a fresh, savory, better-than-takeout bowl that’s ready in under half an hour!
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If there’s one thing I love more than a good noodle bowl, it’s a noodle bowl that practically makes itself. These 30-Minute Sheet Pan Shrimp and Noodles are the definition of weeknight bliss: quick-cooking shrimp, veggies that roast while you do literally anything else, and noodles that boil on the stovetop at the same time. No juggling. No chaos. Just a fast, fresh, flavor-loaded dinner that feels way fancier than the effort it requires.
And trust me — this easy shrimp and noodles is tested and devoured in my house. The peanut-ginger sauce alone is worth writing home about. It’s bright, savory, a little nutty, and ties the whole bowl together in that “I can’t believe this took 30 minutes” way we all want on a Tuesday night.
And because weeknights are wild enough without complicated cooking, here’s why this one earns a permanent spot in your rotation:
- Sheet pan simplicity. Shrimp + veggies roast in one place — hands-free cooking at its finest.
- Stovetop noodles = perfect timing. They finish right as the sheet pan does, making this a true 30-minute dinner.
- The peanut-ginger sauce. Quick, bold, and the flavor glue that makes everything shine.
- Kid-friendly flavors. Mild base, customizable spice, familiar noodles — everyone wins.
- Totally customizable. Swap veggies, change the protein, tweak the heat — easy to make it your own.
- Minimal dishes. Sheet pan + pot. That’s it.
What You'll Need and Why
- Shrimp — quick-cooking and perfect for sheet-pan meals.
- Bok choy, mushrooms & onion — roast beautifully and add sweetness, crunch, and umami.
- Your favorite noodles — ramen, rice noodles, bean threads, shirataki… whatever cooks fast and holds sauce well.
- Tamari or soy sauce — salty, savory base for both the marinade and the peanut-ginger sauce.
- Thai sweet chili sauce — brings sweet heat and glossy, sticky flavor.
- Rice vinegar & lime — bright, tangy acidity that balances the richness.
- Fish sauce — umami powerhouse that melts into the sauce (don’t sniff it, just trust it).
- Toasted sesame oil — adds nutty depth and that classic Asian takeout aroma.
- Garlic & ginger — fresh aromatics that make everything pop.
- Peanut butter — creates a creamy, nutty peanut-ginger sauce that ties the whole bowl together.
- Avocado oil — neutral, high-heat oil for roasting the shrimp and veggies.
Swaps and Flavor-Boosting Variations
- Swap the protein. Instead of shrimp, use thin-sliced chicken, pork, salmon, tofu, or even a mix of veggies for a plant-forward bowl.
- Choose your noodle. Ramen, rice noodles, bean threads, udon, soba, shirataki — anything quick-cooking works beautifully.
- Switch up the veggies. Bell peppers, snap peas, broccoli, green beans, carrots, zucchini, or shredded cabbage roast perfectly on the sheet pan.
- Make it nut-free. Swap peanut butter for sunflower seed butter or tahini — the sauce stays creamy and delicious.
- Adjust the saltiness. If using regular soy sauce, decrease fish sauce slightly or thin the marinade with a splash of water.
- Turn up the heat. Add sriracha, chili crisp, red pepper flakes, or diced jalapeño to make the shrimp and noodles spicy.
- Go low-carb. Serve the roasted shrimp and veggies over cauliflower rice or greens instead of noodles.
Noodle Night Pro Tips
- Roast shrimp separately. Add them to the sheet pan halfway through so they don’t overcook.
- Cut veggies evenly. Thin onion slices and halved bok choy cook at the same pace as mushrooms.
- Cook noodles while the sheet pan works. They should finish right as the shrimp and veggies come out — true 30-minute magic.
- Warm the peanut-ginger sauce. If it thickens, microwave 10–15 seconds to make it silky and drizzle-ready.
- Don’t fear the fish sauce. Yes, it smells funky. Don’t sniff it. Just use it. It melts into the sauce and gives restaurant-level flavor.
- Toss with tongs. Best tool for coating noodles evenly without breaking anything.
- Keep toppings fresh. Add herbs, lime, cucumber, or jalapeño right before serving for crunch and brightness.
30-Minute Sheet Pan Shrimp and Noodles Recipe
Ingredients
- 1 lb shrimp, peeled and deveined
- 8 oz mushrooms I used an umami
- 4 baby bok choy, halved
- 1 med onion, thinly sliced
- noodles of choice see above for noodle ideas
Marinade
- ¼ cup tamari or soy sauce
- 3 tablespoon Thai sweet chili sauce
- 2 cloves garlic, grated
- 2 tablespoon fish sauce
- 2 tablespoon rice vinegar
- 1 tbsp toasted sesame oil
- 1 tablespoon ginger, grated
Peanut Ginger Sauce
- ⅓ cup Thai sweet chili sauce
- ¼ cup tamari or soy sauce
- 2 tablespoon peanut butter unsweetened
- 2 tablespoon avocado oil
- 2 tablespoon toasted sesame oil
- 2 cloves garlic, grated
- 1 tablespoon ginger, grated
- 1 tablespoon fish sauce
- juice of 1 lime
Instructions
- Preheat oven to 400°.
- Mix marinade ingredients. Pour half over the mushrooms, bok choy, and onion. Arrange in a single layer onto a sheetpan. Roast for 20 minutes, tossing half way through.
- Toss the shrimp with the remaining marinade and add to the sheet pan after the veggies have cooked for 20 minutes. Cook the shrimp for approximately 10 minutes or until just done.
- While the veggies and shrimp cook, mix the ingredients for the peanut ginger sauce and set aside.
- Also, while the veggies and shrimp cook, prepare your noodles of choice.
- After the veggies and shrimp are cooked, toss with the noodles and drizzle with the peanut sauce.
- Garnish with sesame seeds, chopped peanuts, green onion tops, chili flakes, etc.
- Enjoy!
Nutrition
Serve It Your Way
- Turn leftover shrimp and noodles into a cold lunch. Toss everything together and chill — it becomes an amazing cold peanut-ginger noodle bowl the next day.
- Build a big noodle bowl. Toss the roasted shrimp and veggies with your noodles and peanut-ginger sauce for a full, slurpy, comfort-packed dinner.
- Go lighter with greens. Skip the noodles and serve everything over shredded cabbage, spring mix, or baby spinach for a fast low-carb bowl.
- Make it rice-friendly. This combo is incredible over jasmine rice, coconut rice, or cauliflower rice.
- Let everyone build their own bowl. Set out noodles, shrimp, veggies, sauce, and toppings — kids LOVE assembling their own.
- Make it a spicy shrimp and noodles bowl. Add chili crisp, sriracha, pickled jalapeños, or red pepper flakes on top for those who want heat.
- Add crunch + freshness. Top with cucumber slices, peanuts, cilantro, green onion tops, lime wedges, or sesame seeds for color and texture.
Storage & Reheating
- If using greens instead of noodles: Store greens separately so they stay crisp.
- Refrigerate: Store leftover shrimp and noodles in an airtight container for up to 3 days.
- Store components separately if you can. Noodles, shrimp, veggies, and sauce each keep their texture best when stored in their own containers.
- To reheat: Warm the shrimp and veggies gently in the microwave or a skillet until just heated through. (Shrimp dries out quickly, so low and slow wins.)
- Loosen the noodles: Add a splash of water, soy sauce, or sweet chili sauce before reheating to bring them back to life.
- Cold lunch option: These noodles make a GREAT cold bowl — the peanut-ginger sauce soaks in beautifully as it chills.
Other Recipes You’ll Love
- 10-Minute Peanut Noodles — Another fast, customizable noodle bowl with big flavor.
- 5-Minute Thai Peanut Sauce — Perfect for drizzling over shrimp, veggies, or leftovers.
- Ground Pork Stir Fry — A quick skillet dinner packed with savory Asian flavors.
- Sheet Pan Chicken Ramen — Family-friendly, customizable, and another sheet-pan hero.
- Soy Ginger Salmon — Light, bright, and ready in minutes — a great seafood pairing.
- Shrimp Coconut Curry — A cozy, creamy shrimp dish that fits right into this flavor lane.
You Asked, I Answered
Is this recipe gluten and or dairy free?
Yes! It’s completely dairy-free, and it’s gluten-free as long as you use tamari instead of soy sauce and choose gluten-free noodles.
Can you make this recipe low-carb?
Absolutely. Use shirataki noodles, veggie noodles, or cauliflower rice instead of traditional noodles.
What veggies work best?
Anything you love — this is a perfect fridge clean-out recipe. Bell peppers, broccoli, snap peas, carrots, mushrooms, zucchini, and even leftover celery sticks all work great.
What if I don't like shrimp?
Use chicken thighs, thin-sliced pork, salmon, tofu, or go vegetarian and pile on the veggies. This recipe is incredibly flexible.be amazing!
What kind of noodles can I use?
Ramen, rice noodles, bean threads, udon, soba, shirataki, zucchini noodles, or even angel hair pasta. If it cooks fast and holds sauce, it works.
I have a peanut allergy. Other options for the sauce?
Use almond butter or sunflower seed butter — both make a delicious peanut-free version of the sauce.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
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