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Ginger Plum Sauce Shrimp Sheet Pan Dinner with cabbage finished recipe with vegetables and sauce

Recipe

Ginger Plum Sauce Shrimp Sheet Pan Dinner with cabbage

JapaneseShrimpDinnerWeeknight MealsJapanDairy Free

Ginger Plum Sauce Shrimp Sheet Pan Dinner with cabbage uses Kinjirushi Umeboshi Plum Paste with Shiso 8.8 oz for a fast sauce-forward sheet pan dinner with clear timing, simple ingredients, and weeknight-friendly steps.

Yield4 servings
Prep Time14 minutes
Cook Time22 minutes
Total Time36 minutes

This sheet pan dinner is built around Kinjirushi Umeboshi Plum Paste with Shiso 8.8 oz, giving the dish tangy-sweet, fruity, savory, and glossy. It is designed for busy cooks who want reliable timing, a clear sauce ratio, and a direct product guide for the key sauce.

Why this recipe works

The recipe keeps the sauce step simple: loosen the bottled sauce with a small amount of liquid, cook the protein first, add vegetables second, then finish with sauce at the end. This keeps the plum sauce glossy instead of burnt and helps the shrimp stay tender.

Cookware, heat, and timing

Use a rimmed sheet pan and cook over 425 F oven. Prep takes about 14 minutes and cooking takes about 22 minutes. Keep the ingredients close to the stove before you start because the final sauce step moves quickly.

Serving ideas

Serve this with 3 cups cooked rice, sliced scallions, sesame seeds, cucumber, and a simple salad. For more ideas, browse the plum sauce recipe and product category or the full recipe library.

Quick answer

For a reliable plum sauce sheet pan dinner, use 3 tablespoons sauce for 1 pound of peeled shrimp, cook in a rimmed sheet pan over 425 F oven, and add the sauce during the final 1 to 2 minutes.

Ingredients

What you need

  • 1 pound peeled shrimp
  • 3 tablespoons Kinjirushi Umeboshi Plum Paste with Shiso 8.8 oz
  • 1 tablespoon water or rice vinegar
  • 1 tablespoon neutral oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 3 cups cabbage
  • 3 cups cooked rice or noodles
  • 2 scallions, sliced
  • 1 teaspoon toasted sesame seeds

Directions

How to make it

  1. Minute 0 to 5: Pat the shrimp dry, cut it into bite-size pieces, and set out the rimmed sheet pan.
  2. Minute 5 to 8: Whisk Kinjirushi Umeboshi Plum Paste with Shiso 8.8 oz with 1 tablespoon water or rice vinegar, garlic, and ginger until the sauce looks smooth and pourable.
  3. Minute 8 to 10: Warm 1 tablespoon oil in the rimmed sheet pan over 425 F oven until the oil looks glossy but is not smoking.
  4. Minute 10 to 17: Cook the shrimp, stirring or turning as needed, until it is opaque and firm.
  5. Minute 17 to 22: Add the cabbage and cook 3 to 5 minutes, stirring often, until the vegetables are bright and tender-crisp.
  6. Minute 22 to 36: Pour in the sauce mixture and simmer 1 to 2 minutes until glossy, then roast on a rimmed sheet pan with scallions and sesame seeds.

Tips

Make it yours

  • Cookware: use a rimmed sheet pan so the food has enough room to brown instead of steam.
  • Heat: keep the pan at 425 F oven; lower it if the sauce starts to darken before the food is cooked.
  • Flavor adjustment: add 1 teaspoon extra sauce at the end for stronger flavor, or add water 1 tablespoon at a time if it tastes too salty or thick.
  • Shopping note: use the Amazon product link on the sauce guide to confirm current price, delivery speed, and availability.

Where to buy

Shop key ingredients

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