By: Becky Hardin
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This Honey Garlic Shrimp and Broccoli Sheet Pan Dinner is not only a total treat for the taste buds, it’s also so easy to make! A finger licking honey garlic sauce smothers succulent shrimp and crisped broccoli for a simply delicious sheet pan dinner.
Easy has never been so delicious! Make this Honey Garlic Shrimp and Broccoli Sheet Pan Dinner part of your weekly meal rota, everything is spread onto one pan, slam it in the oven – done.
Serve with some brown rice for a succulent and satisfying shrimpy main!
If you’re looking for other delicious shrimp dinner recipes, why not also try my Spicy Garlic Shrimp with Cream Sauce or my Crispy Coconut Shrimp Recipe.
Table of Contents
Why you’ll love this Honey Garlic Shrimp recipe
- A lip smacking honey garlic sauce. Tangy, sweet and savory – this sauce is utterly addictive – perfect over shrimp and veggies.
- An easy sheet pan dinner. The sauce is a breeze to whip up, the ingredients all go onto one sheet. Minimal prep and it’s on the table in around 30 mins.
- Crispy broccoli. The broccoli is baked in the oven, giving them a gorgeous crispy tinge, perfect with the juicy shrimp.
How to make Shrimp and Broccoli?
Be sure to see the recipe card below for full ingredients & instructions!
- Marinate the shrimp – Mix together your marinade ingredients, the toss your shrimp in half of it. Allow to sit while you cook the broccoli.
- Bake the broccoli – Spread broccoli on prepared sheet pan then drizzle with olive oil. Toss by hand to coat then salt and pepper to taste, then roast in the oven for 15 mins.
- Add the shrimp – Move the broccoli to one side and add the shrimp, place back in the oven for 8-10 mins.
- Drizzle with the remaining sauce, serve and enjoy!
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What are the best shrimp for this recipe?
Jumbo shrimp are great for this dish, they’re hearty and delicious! But any shrimp will work fine in this recipe, just be sure the shrimp are peeled and deveined.
If you want to use frozen shrimp, you can. Just make sure you defrost them first. You can thaw them out in the fridge overnight, place them in a fine mesh sieve over a bowl, so the water can drain.
If you are in a rush you can also place them in a sieve and run them under the tap in the sink.
Can I add other veggies than broccoli?
You can certainly mix things up and choose all kinds of veggies. Just be aware you might have to adjust the cook time slightly. Veggies like peppers, onions, asparagus or baby potatoes would be great.
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What to serve with this Honey Garlic Shrimp
The go-to here is usually brown rice, but you could also go for noodles, quinoa or cauliflower rice. If you want something light on the side, then a crisp green salad would be great too.
If you want to throw in some other greens and different textures then wilted spinach would be lovely – and of course – you can always throw in some nice crusty bread!
Pair this with:
- Cilantro Lime Rice
- Asian Cucumber Salad
- No Knead Dutch Oven Bread
- Classic Caesar Salad
- Confetti Corn Salad
Tips!
- Use a preheated oven.
- For ease, opt for peeled and deveined shrimp.
- Cut your broccoli into even florets, so they cook evenly.
- If using other veggies, be mindful you may need to adjust your cook time slightly.
- You know your shrimp is done when they curl into a “C” shape and are pink in color.
- Garnish with some sesame seeds for a an extra pop of crunchy texture.
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If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Sheet Pan Honey Garlic Shrimp and Broccoli
4.72 from 42 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 25 minutes minutes
Total: 35 minutes minutes
Serves6 people
Print Rate
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This Honey Garlic Shrimp and Broccoli Sheet Pan Dinner is not only a total treat for the taste buds, it's also so easy to make!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 2 pounds Jumbo raw shrimp peeled and deveined
- 16 ounces fresh broccoli about 2 heads
- 2 Tablespoons olive oil
- Salt and pepper to taste
For the sauce:
- ½ cup honey
- ¼ cup soy sauce
- 1 Tablespoon lemon juice
- 4 teaspoons minced garlic
- 1 teaspoon ginger paste
- 2 teaspoons sesame seeds
- 3 teaspoons equal parts cornstarch and water
Suggested side:
- Brown rice
Recommended Equipment
Instructions
Preheat oven to 400F and line a sheet pan with silicone baking mat or parchment paper.
In a small bowl, mix together ingredients for the sauce, except for cornstarch and water.
Wash broccoli then chop into bite sized florets.
Prepare shrimp by mixing with ½ of the sauce mixture. Toss to coat and cover to marinate until broccoli is done.
Spread broccoli on prepared sheet pan then drizzle with olive oil. Toss by hand to coat then salt and pepper to taste.
Roast in oven on middle rack for 15 minutes.
Move roasted broccoli to one side of the pan and place shrimp on the other side.
Place sheet pan back in the oven and cook for an additional 8-10 minutes. Shrimp are done when they curl into a “C” shape and are pink in color.
Combine cornstarch and water, set aside.
While sheet pan is completing the final cook time, heat remaining sauce to a simmer, add cornstarch mixture then stir well until reduced to a thicker sauce.
Plate and drizzle sauce.
ENJOY an easy clean up!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Use a preheated oven.
- For ease, opt for peeled and deveined shrimp.
- Cut your broccoli into even florets, so they cook evenly.
- If using other veggies, be mindful you may need to adjust your cook time slightly.
- You know your shrimp is done when they curl into a “C” shape and are pink in color.
- Garnish with some sesame seeds for a an extra pop of crunchy texture.
Nutrition Information
Calories: 322kcal (16%) Carbohydrates: 31g (10%) Protein: 34g (68%) Fat: 7g (11%) Saturated Fat: 1g (6%) Cholesterol: 381mg (127%) Sodium: 1747mg (76%) Potassium: 403mg (12%) Fiber: 2g (8%) Sugar: 25g (28%) Vitamin A: 471IU (9%) Vitamin C: 75mg (91%) Calcium: 269mg (27%) Iron: 4mg (22%)
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