Sheet Pan Roasted Honey Garlic Shrimp and Broccoli

Flavorful roasted broccoli and tender, juicy shrimp join forces in this super easy Sheet Pan Roasted Honey Garlic Shrimp and Broccoli. This one pan wonder makes a great fuss-free weeknight dinner!

Flavorful roasted broccoli and tender, juicy shrimp join forces in this super easy Sheet Pan Roasted Honey Garlic Shrimp and Broccoli. This one pan wonder makes a great fuss-free weeknight dinner!

I always seem to break out the sheet pan suppers when I don’t feel like grocery shopping. A quick dive in the freezer and into the crisper drawer and this tired momma lives to procrastinate another day.

Desperate times call for desperate measures, yo!

Or should I say desperate times call for DELICIOUS measures?

Yup! Let’s go with that.

I almost always have something crunchy and green that’s on it’s last leg and raw shrimp reside in our freezer at all times. We’ve been leaning super heavy on my Szechuan Shrimp and Broccoli recipe but wanted to jazz things up a little. The simple act of roasting the broccoli added so much glorious flavor to the mix! And the honey garlic sauce? Love it so!

Sheet Pan Roasted Honey Garlic Shrimp and Broccoli -- LOVE this easy recipe!Flavorful roasted broccoli and tender, juicy shrimp join forces in this super easy Sheet Pan Roasted Honey Garlic Shrimp and Broccoli. This one pan wonder makes a great fuss-free weeknight dinner!

Sheet Pan Roasted Honey Garlic Shrimp and Broccoli

Sheet pan shrimp and broccoli to the rescue!!! You guys are going to flip over how quick and easy this one is. Have I mentioned it’s crazy flavorful too? And with minimal clean-up to boot!

Sold. Sold. Sold.

You can keep the sauce thin like we did or go all out and thicken it on the stove in a saucepan. Simply bring the sauce to a low boil and add a few teaspoons of corn starch (diluted in a little water) to the mixture and stir well until thickened. You can also increase the honey to soy sauce ratio as desired. Equal parts honey and low sodium soy sauce was perfect for us, as we don’t usually make super sweet sauces. Want it super sticky? Reduce the soy sauce to 2 TBSP and add extra honey to taste. You can always adjust as needed along the way. Easy peasy sweet and savory!

Sheet Pan Honey Garlic Shrimp and Broccoli

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Sheet Pan Roasted Honey Garlic Shrimp and Broccoli

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Flavorful roasted broccoli and tender, juicy shrimp join forces in this super easy Sheet Pan Roasted Honey Garlic Shrimp and Broccoli. This one pan wonder makes a great fuss-free weeknight dinner!

Ingredients

  • 2 lb thawed or fresh raw shrimp, cleaned/peeled/deveined
  • 12 oz broccoli
  • drizzle of olive or avocado oil
  • s+p to taste

HONEY GARLIC SAUCE

  • 4 cloves garlic, minced (approx 1.5-2 TBSP)
  • 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)
  • 2 tsp sesame seeds

OPTIONAL SIDES

  • basmati or jasmine rice
  • brown rice
  • quinoa
  • extra veggies

Instructions

  1. Pre-heat oven to 400 degrees F
  2. Whisk together your sauce ingredients and set aside.
  3. Roughly chop broccoli into florets, leaving a bit of a stem on each.
  4. Place broccoli on a baking sheet, drizzle with olive or avocado oil, and massage oil into florets. Add salt and pepper to taste.
  5. Roast at 400 F for 15 minutes.
  6. Prep shrimp as needed; tail can be left on or off based on preference.
  7. In a bowl, combine 1/2 of your sauce with the shrimp and toss to coat. Allow to marinate until 15 minute mark has passed for the broccoli, then move the broccoli to one side of the sheet pan and add your shrimp to the other side.
  8. NOTE: In the photo I have them all mixed together, which took way more time. Shrimp on one side and broccoli on the other side is the way to go!
  9. Return sheet pan to oven and bake an additional 8-10 minutes until shrimp turn pinkish, opaque, and curled.
  10. The remaining sauce may be heated in a saucepan until simmering and reduced into a thick sauce (2-3 tsp of corn starch diluted in water can help thicken it even further if desired or you can add extra honey) or drizzled over your shrimp as is.
  11. Plate and enjoy immediately while hot.

Notes

Hankering for a kiss of heat? Break out the Sriracha and/or crushed red pepper flakes and get spicy with it! 

 

No sweet chili sauce? No problem! Replace it with 2 TBSP honey

Sheet Pan Roasted Honey Garlic Shrimp and Broccoli -- LOVE this easy recipe!

Flavorful roasted broccoli and tender, juicy shrimp join forces in this super easy Sheet Pan Roasted Honey Garlic Shrimp and Broccoli. This one pan wonder makes a great fuss-free weeknight dinner!

Sheet Pan Honey Garlic Shrimp and Broccoli -- LOVE this easy recipe!

optional side dishes

  • basmati or jasmine rice
  • brown rice
  • quinoa
  • extra roasted veggies

I cooked up a cup of basmati rice in my Instant Pot using  a 1 cup rice :: 1 cup water ratio. Simply hit the rice button (12 min) and walk away! If you haven’t noticed by now, I basically want to marry my pressure cooker… and so does my husband!

If you make this wicked easy Sheet Pan Roasted Honey Garlic Shrimp and Broccoli let me know! I can’t wait to hear all about it!

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Comments

  • Theresa

    Made this tonight and it was a hit! I had frozen broccoli on hand so I thawed some and used that. I think 1 pound of broccoli to 1 pound of shrimp was the perfect ratio when served with Basamati rice. I’ll definitly be making this again!

  • Selina

    This meal is so delicious! I have made it half a dozen times and frequently use it on my weekly meal list. I double the broccoli and use two sheet pans – 1 for shrimp and one for broccoli. I also only marinate the shrimp in half the sauce and reserve the other half. Once the shrimp is cooked, I use the cooked shrimp juice by adding it to a small pot and the remaining reserved honey garlic sauce and thicken it up to a glaze by just adding some corn starch. I then toss it all together with the broccoli and shrimp and I put it on top of Jasmine rice. Its SO good! Thank you!

    • So so glad you’re loving the recipe Selina, thank you!!

  • Kyle Hertler

    Not to nit-pick, but shouldn’t this be filed under “pescatarian” and not “vegetarian”?

    • Very good point Kyle, and you’re right! I spent 6 years as a pescatarian and often just said vegetarian because so many people were like… “pesca-what?!” I’ve clearly gotten in a weird habit with that.

  • Oh my goodness this looks so yummy and healthy, my perfect dinner 🙂

    Rachael xx.
    theteacozykitchen.blogspot.co.uk

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