Flavorful roasted broccoli and tender, juicy shrimp join forces in this super easy Sheet Pan Honey Garlic Shrimp and Broccoli. This one pan wonder makes a great fuss-free weeknight dinner!
Course Main Course
Cuisine Asian Fusion
Keyword Sheet Pan Honey Garlic Shrimp
Prep Time 7 minutesminutes
Cook Time 23 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Calories 357kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
2lbthawed or fresh raw shrimp(cleaned/peeled/deveined)
Whisk together your sauce ingredients and set aside.
Roughly chop broccoli into florets, leaving a bit of a stem on each.
Place broccoli on a baking sheet, drizzle with olive or avocado oil, and massage oil into florets. Add salt and pepper to taste.
Roast at 400 F for 15 minutes.
Prep shrimp as needed; tail can be left on or off based on preference.
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.
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!
Return sheet pan to oven and bake an additional 8-10 minutes until shrimp turn pinkish, opaque, and curled.
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.
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 honeyNutrition Facts are an estimate gathered using an online recipe nutrition calculator. Adjust as needed.