Sheet Pan Honey Garlic Shrimp and Broccoli Recipe
This Sheet Pan Honey Garlic Shrimp and Broccoli recipe offers a quick, flavorful, and healthy meal perfect for busy weeknights. Succulent shrimp are marinated in a sweet and savory honey garlic sauce, roasted alongside tender broccoli florets for a deliciously easy and nutritious dinner. Served best over basmati, jasmine, brown rice, or quinoa, this one-pan dish delivers vibrant flavors with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian-inspired
- Diet: Low Fat
Ingredients
Scale
Proteins & Vegetables
- 2 lb thawed or fresh raw shrimp, cleaned, peeled, and deveined
- 12 oz broccoli, roughly chopped into florets
Oils & Seasonings
- Drizzle of olive or avocado oil
- Salt and pepper to taste
- 2 tsp sesame seeds
Honey Garlic Sauce
- 4 cloves garlic (approximately 1.5–2 tbsp minced)
- 1/4 cup raw honey
- 1/4 cup low sodium soy sauce
- 2 tbsp sweet chili sauce
- 1 tbsp lemon juice
- 1/2 tsp ginger paste or minced fresh ginger
Optional Sides
- Basmati or jasmine rice
- Brown rice
- Quinoa
- Extra veggies of choice
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the broccoli and shrimp evenly.
- Prepare Sauce: In a bowl, whisk together minced garlic, raw honey, low sodium soy sauce, sweet chili sauce, lemon juice, and ginger paste until well combined, then set aside.
- Prepare Broccoli: Roughly chop the broccoli into florets, leaving a bit of stem on each piece for texture.
- Season Broccoli: Spread the broccoli florets on a baking sheet, drizzle with olive or avocado oil, and massage the oil into the florets to coat evenly. Sprinkle with salt and pepper to taste.
- Roast Broccoli: Place the baking sheet in the oven and roast the broccoli at 400°F for 15 minutes to develop a tender, slightly caramelized texture.
- Prep Shrimp: While broccoli roasts, prepare the shrimp by cleaning, peeling, and deveining as needed. Leave tails on or off based on your preference.
- Marinate Shrimp: In a bowl, combine half of the prepared sauce with the shrimp and toss to coat. Let shrimp marinate while broccoli finishes roasting.
- Combine on Sheet Pan: After the broccoli has roasted for 15 minutes, move the broccoli to one side of the baking sheet and add the marinated shrimp to the other side. Keeping them separate ensures even cooking and optimal texture.
- Roast Shrimp and Broccoli: Return the sheet pan to the oven and bake for an additional 8-10 minutes until the shrimp turn pinkish, opaque, and curl up, indicating they are fully cooked.
- Prepare Remaining Sauce: While shrimp cooks, pour the remaining sauce into a small saucepan and heat until it simmers and reduces into a thick glaze. For extra thickness, add 2-3 tsp cornstarch diluted in water or extra honey as desired.
- Serve: Plate the shrimp and broccoli immediately while hot, drizzling with the reduced sauce or the remaining sauce as is. Serve with your choice of basmati, jasmine rice, brown rice, quinoa, or extra veggies.
Notes
- Marinate shrimp for about 15 minutes to enhance flavor without compromising texture.
- Keep shrimp and broccoli separate on the sheet pan to ensure even cooking and avoid sogginess.
- Using low sodium soy sauce reduces overall saltiness and keeps the dish balanced.
- For a thicker sauce, cornstarch slurry works well, or add extra honey for more sweetness.
- Serve immediately to enjoy the best texture and flavor of the shrimp and broccoli.
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