Sheet Pan Honey Garlic Shrimp and Broccoli
Honey garlic shrimp and broccoli is a healthy, delicious addition to your dinner or meal prep rotation! A lip-smacking sauce is made with just four simple ingredients, and everything cooks on one pan for fuss-free, hands-off prep.
Shrimp and broccoli is a wonderful combination and go-to when time is super short. It’s the kind of meal you want to cook, even after a long day, because the flavors are so irresistible and it’s no more work than ordering and unpacking take-out!
What makes this dish so enticing? It’s all about the sweet and salty, Asian-inspired sauce. It perfectly suits the juicy shrimp and crisp roasted broccoli.
As far as convenience, the fact that everything cooks together on one simple sheet pan can’t be beat. This makes the clean-up as easy as the prep! We love tasty, easy sheet pan meals like this rosemary garlic salmon or Italian-inspired chicken sausage and veggies.
Ready to get excited about dinner tonight? Let’s go!
What you’ll need to make it
- Shrimp: Buy them frozen, raw, pre-peeled and deveined for maximum ease.
- Broccoli: About 12 ounces of chopped florets should do the trick. One small head of broccoli should yield roughly the right amount, or of course you can buy the florets pre-chopped and washed to save prep time.
- For the sauce: honey, soy sauce, garlic, and ginger. These magical four ingredients make the literal special sauce! You might be tempted to skip the ginger, but it really adds a terrific layer of flavor. You can use fresh, frozen, or even dried in a pinch.
- Olive oil, salt, and pepper.
- Sesame seeds and crushed red pepper: These are optional garnishes, and just add a bit of toasted, nutty flavor and heat, respectively.
Tips and tricks to make it easy
- Defrost shrimp the easy way: You can transfer frozen shrimp to the fridge for several hours to defrost, but I find it much easier to do just before cooking. Simply place frozen shrimp in a large colander, place in the sink, and run them under cold water for about 5 minutes. Why cold water? Shrimp are so easy to cook that hot water can start doing so prematurely!
- Don’t skip the marinade: letting the shrimp bathe for just a few minutes in the honey garlic sauce while the broccoli gets a head start in the oven adds so much to the flavor!
- About that ginger: You can store a nub of fresh ginger in the freezer, and simply grate what you need on demand. This tip was life-changing for me! You can also find small cubes of frozen crushed ginger in the freezer section of many stores, which is super convenient.
- Timing is everything: Like most sheet pan meals, this one offers you a good bit of down time while the oven does the heavy lifting. Use this to whip up some quick rice or anything else you want to serve. Microwave or make it in the Instant Pot!
How to serve shrimp and broccoli
Honey garlic shrimp goes beautifully with white or brown rice. To keep it low carb, use zucchini noodles, sweet potato noodles, or cauliflower rice. You can also forego any of those and just add some extra veggies — steamed green beans are easy and tasty.
Best of all, whatever you choose to serve with this, the extra sauce will dress it perfectly and bring the whole meal together.
Sheet Pan Honey Garlic Shrimp and Broccoli
- 1/3 cup honey
- 1/4 cup reduced-sodium soy sauce
- 3-4 cloves garlic minced
- 2 teaspoons fresh ginger minced or grated
- 1 pound raw shrimp peeled and deveined
- 12 ounces broccoli florets
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 8-10 cranks fresh-ground black pepper
- sesame seeds and red pepper flakes optional garnish
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper for easy clean-up.
- In a medium bowl, whisk together the honey, soy sauce, garlic, and ginger. Pour about 1/4 cup of the sauce into a liquid measuring cup and set aside. Add shrimp to the remaining sauce in the bowl, toss to coat, and place in the fridge.
- Spread broccoli out on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine, and place in the oven for 15 minutes.
- After 15 minutes, add shrimp to the sheet pan, discarding the marinade from the bowl. Return everything to the oven for an additional 8-10 minutes, until the shrimp are pink and opaque.
- Remove, drizzle with reserved sauce, and garnish with sesame seeds and/or a pinch of red pepper flakes, if desired. Serve and enjoy!
- The amount of shrimp and broccoli used is very flexible. As long as it will fit on your sheet pan, it will cook in the same amount of time.