Honey Garlic Shrimp and Broccoli Recipe

Why You’ll Love This Sheet Pan Honey Garlic Shrimp And Broccoli

Sheet Pan Honey Garlic Shrimp And Broccoli is one of those easy dinners that feels like a win on every level. It comes together fast, uses simple ingredients, and gives you a full meal with very little cleanup. If you are juggling work, school, family life, or just a packed week, this is the kind of recipe that saves the day.

• Easy to make: This sheet pan shrimp dinner needs only one pan and about 25 to 30 minutes from start to finish. That makes it a smart choice for busy nights when you want something homemade without standing over the stove.
• Healthy and balanced: Shrimp brings lean protein, while broccoli adds fiber, vitamin C, and vitamin K. The honey garlic sauce gives the dish big flavor without needing heavy cream or lots of oil.
• Flexible for different diets: Sheet pan honey garlic shrimp and broccoli works well with rice, quinoa, or lettuce cups. You can also swap soy sauce for coconut aminos or tamari to fit gluten-free needs.
• Big flavor, little effort: The mix of honey, garlic, ginger, and lemon creates a sweet-savory sauce that coats every bite. Roasting the broccoli on the same pan gives it caramelized edges that taste amazing with the shrimp.

When you want a dinner that feels fresh, filling, and fast, this honey garlic shrimp and broccoli recipe is a great one to keep in your back pocket.

For more quick and easy meal ideas, you may also enjoy these bright lemon bars when you want a sweet finish after dinner.

Essential Ingredients for Sheet Pan Honey Garlic Shrimp And Broccoli

Here is everything you need for this sheet pan honey garlic shrimp and broccoli recipe, listed clearly so you can prep with confidence.

Main Ingredients

• 12 ounces broccoli florets – roasts into tender, crisp-edged pieces that soak up the honey garlic sauce beautifully.
• 1 tablespoon olive oil for the roasted broccoli – helps the florets brown well in the oven.
• 1/4 teaspoon salt – seasons the broccoli and brings out its natural flavor.
• 1/8 teaspoon pepper – adds a little warmth to the roasted veggies.
• 1/4 cup honey – gives the sauce its glossy sweetness.
• 1/3 cup coconut aminos or low sodium soy sauce – adds savory depth and balances the honey.
• 1 tablespoon olive oil for the shrimp sauce – helps the sauce coat the shrimp evenly.
• 4 cloves minced garlic – adds bold flavor that makes this honey garlic shrimp stand out.
• 1 teaspoon peeled and grated fresh ginger – brings a little brightness and gentle spice.
• 2 teaspoons fresh lemon juice – adds acidity and keeps the sauce lively.
• 1 pound large uncooked shrimp, peeled and deveined – cooks quickly and stays juicy when baked properly.
• 1 teaspoon tapioca flour or cornstarch – lightly thickens the sauce so it clings to the shrimp.
• Chopped green onion – adds color and a fresh finish.
• Sesame seeds – give the dish a little crunch and a nice final touch.

For Serving

• White rice – a classic base that catches the sauce.
• Brown rice – adds extra fiber and a nuttier flavor.
• Quinoa – a protein-rich option that works well for meal prep.
• Lettuce cups – a light choice for low-carb meals.

Special Dietary Options

• Vegan: Swap shrimp for tofu, tempeh, or cauliflower florets, and use maple syrup instead of honey.
• Gluten-free: Use coconut aminos or certified gluten-free tamari in place of regular soy sauce.
• Low-calorie: Serve with lettuce cups or extra broccoli instead of rice for a lighter plate.

How to Prepare the Perfect Sheet Pan Honey Garlic Shrimp And Broccoli: Step-by-Step Guide

First Step: Preheat and prep the pan

Start by heating your oven to 425°F. This high temperature helps the broccoli roast quickly and gives the shrimp a nice finish without drying it out. Line a large sheet pan with parchment paper for easier cleanup, which is one of the best parts of making sheet pan shrimp dinners.

While the oven heats, cut the broccoli into even florets if needed. Even pieces cook at the same pace, so you will not end up with some bites too soft and others still firm. If you are cooking for children or picky eaters, smaller florets can also be easier to eat.

Second Step: Season the broccoli

Place the 12 ounces broccoli florets on the sheet pan. Drizzle them with 1 tablespoon olive oil, then sprinkle on the 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss everything with your hands or a spoon until the broccoli is lightly coated.

Spread the broccoli into a single layer so it roasts instead of steaming. Pop the pan into the oven and roast the broccoli for 10 minutes. This first roast gives the vegetables a head start, since shrimp cooks much faster than broccoli.

Third Step: Mix the honey garlic sauce

While the broccoli begins roasting, make the sauce in a medium bowl. Whisk together 1/4 cup honey, 1/3 cup coconut aminos or low sodium soy sauce, 1 tablespoon olive oil, 4 cloves minced garlic, 1 teaspoon peeled and grated fresh ginger, 2 teaspoons fresh lemon juice, and 1 teaspoon tapioca flour or cornstarch.

The cornstarch or tapioca flour helps the sauce thicken just a bit so it coats the shrimp better. If you prefer a thinner sauce, you can skip it, but the glaze will be a little looser. For gluten-free cooking, coconut aminos or tamari is the easiest swap.

Fourth Step: Coat the shrimp

Pat 1 pound large uncooked shrimp, peeled and deveined, dry with paper towels. This is an important step because extra moisture can thin the sauce and prevent good browning. Add the shrimp to the bowl with the sauce and toss until every piece is coated.

If you are using frozen shrimp, thaw it first and dry it well. Frozen shrimp works great in this honey garlic shrimp and broccoli recipe, as long as it is not watery when it goes into the pan. For extra flavor, let the shrimp sit in the sauce for 2 to 3 minutes while the broccoli finishes roasting.

Fifth Step: Add the shrimp to the pan

After the broccoli has roasted for 10 minutes, remove the pan from the oven. Push the broccoli to the sides and place the shrimp in the center in a single layer. Try not to crowd the pan too much, because crowded shrimp steams instead of roasting.

If your sheet pan is on the smaller side, use two pans. That helps both the shrimp and broccoli cook properly. This is a good trick for party hosts or anyone making a double batch for meal prep.

Sixth Step: Roast until the shrimp is cooked

Return the pan to the oven and bake for 8 to 10 minutes more, or until the shrimp turns pink, opaque, and firm. The exact time depends on shrimp size, so check early if your shrimp is on the smaller side. You want tender shrimp, not rubbery shrimp.

The broccoli should be browned at the edges and tender in the center. If you like your broccoli softer, leave it in the oven for a minute or two longer. For a deeper caramelized flavor, you can broil the pan for 1 to 2 minutes at the end, but keep a close eye on it.

Final Step: Garnish and serve

Once the shrimp and broccoli are done, remove the pan from the oven and let it rest for a minute. Sprinkle on chopped green onion and sesame seeds. That fresh finish adds color and a little crunch, which makes the dish feel extra inviting.

Serve the sheet pan honey garlic shrimp and broccoli over white rice, brown rice, quinoa, or in lettuce cups. Rice is especially nice if you want to soak up the extra sauce, while lettuce cups keep the meal light and crisp. For another easy dessert idea that pairs nicely with a simple dinner night, try this strawberry crisp recipe.

Tip: If you want the sauce to coat the shrimp more deeply, spoon a little of the pan sauce over everything right before serving.

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Dietary Substitutions to Customize Your Sheet Pan Honey Garlic Shrimp And Broccoli

Protein and Main Component Alternatives

If shrimp is not your thing, this dish still has plenty of room for swaps. Chicken breast cut into small bite-size pieces can work well, though it needs a longer cook time than shrimp. Tofu is another good choice for a plant-based version, especially if you press it first so it browns better in the oven.

For a seafood-free option, cauliflower florets or chickpeas can stand in for the shrimp and still carry the sweet-savory sauce nicely. If you like salmon, you can also try it in place of shrimp, but add it near the end so it does not overcook. These changes make the recipe flexible for families with different preferences.

Vegetable, Sauce, and Seasoning Modifications

Broccoli is classic here, but green beans, snap peas, bell peppers, or asparagus can also work well in a sheet pan shrimp dinner. Just keep in mind that softer vegetables may need less time than broccoli. If you want more color, toss in red bell pepper strips for a sweet crunch.

For the sauce, coconut aminos gives a sweeter, milder taste, while low sodium soy sauce gives a deeper savory flavor. You can swap lemon juice for lime juice if that is what you have on hand. If you like heat, add a pinch of red pepper flakes or a drizzle of chili garlic sauce.

For a lower-sugar version, use less honey and add a little extra ginger or lemon to keep the sauce lively. For a paleo-friendly plate, choose coconut aminos and serve the shrimp and broccoli over cauliflower rice. Small changes like these let the recipe fit busy weeknights, diet goals, and whatever is in your kitchen.

Mastering Sheet Pan Honey Garlic Shrimp And Broccoli: Advanced Tips and Variations

Pro cooking techniques

For the best sheet pan honey garlic shrimp and broccoli, use large shrimp so they stay juicy and are less likely to overcook. Drying the shrimp well before saucing is one of the easiest ways to improve texture. It also helps to spread everything out in a single layer so the broccoli gets those browned edges people love.

If you want a thicker glaze, simmer the sauce in a small pan for a minute or two before tossing it with the shrimp. Another trick is to roast the broccoli first so it develops a little char. That extra step is small, but it adds a lot of flavor.

Flavor variations

You can make this honey garlic shrimp recipe taste different each time by changing the finishing touches. Add sesame oil for a deeper nutty note, or stir in orange zest for a citrusy twist. A spoonful of sriracha brings heat, while extra lemon juice gives a brighter finish.

For a more meal-prep friendly bowl, serve the shrimp over quinoa with extra roasted vegetables. If you are hosting friends, arrange the shrimp and broccoli over rice on a large platter and finish with green onion, sesame seeds, and lemon wedges. That simple presentation makes weeknight food feel special without adding much work.

Presentation tips

Keep the colors visible when plating. Green broccoli, pink shrimp, and scattered sesame seeds make the dish look fresh and inviting. A shallow bowl works well if you want to spoon the sauce over rice, while lettuce cups are fun for hands-on eating.

Make-ahead options

You can mix the sauce ahead of time and store it in the fridge for up to 2 days. You can also wash and cut the broccoli in advance, which is helpful for busy parents, students, and working professionals. If you are planning a busy week, cook the rice or quinoa early and portion everything into containers for fast lunches.

How to Store Sheet Pan Honey Garlic Shrimp And Broccoli: Best Practices

Store leftover sheet pan honey garlic shrimp and broccoli in an airtight container in the refrigerator for up to 3 days. Let it cool before sealing the container, but do not leave it out for too long. Shrimp is best enjoyed sooner rather than later, since it can become tough if it sits too long.

For freezing, place cooled shrimp and broccoli in a freezer-safe container or bag for up to 1 month. Keep in mind that the texture of the broccoli may soften after thawing, and the sauce can separate a little. Even so, frozen leftovers still work well for quick lunches or easy dinner backups.

To reheat, use the oven at 350°F for 8 to 10 minutes or microwave in short bursts until warmed through. Add a splash of water if the sauce looks too thick, and stir gently so the shrimp does not overcook. For meal prep, portion the shrimp, broccoli, and rice into containers so lunch is ready to grab.

For the best taste, reheat just until warm and finish with a squeeze of fresh lemon juice or a sprinkle of green onion.

FAQs: Frequently Asked Questions About Sheet Pan Honey Garlic Shrimp And Broccoli

Sheet Pan Honey Garlic Shrimp And Broccoli

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🍤 Plump shrimp glazed in sticky honey-garlic sauce paired with roasted broccoli – a low-carb, antioxidant-rich meal bursting with sweet-savory flavor!
🥦 One-sheet-pan wonder ready in 25 minutes, delivering high protein and minimal cleanup for healthy, effortless dinners.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

– 12 ounces broccoli florets

– 1 tablespoon olive oil for the roasted broccoli

– 1/4 teaspoon salt

– 1/8 teaspoon pepper

– 1/4 cup honey

– 1/3 cup coconut aminos or low sodium soy sauce

– 1 tablespoon olive oil for the shrimp sauce

– 4 cloves minced garlic

– 1 teaspoon peeled and grated fresh ginger

– 2 teaspoons fresh lemon juice

– 1 pound large uncooked shrimp, peeled and deveined

– 1 teaspoon tapioca flour or cornstarch

– Chopped green onion

– Sesame seeds

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Instructions

1-First Step: Preheat and prep the pan Start by heating your oven to 425°F. This high temperature helps the broccoli roast quickly and gives the shrimp a nice finish without drying it out. Line a large sheet pan with parchment paper for easier cleanup, which is one of the best parts of making sheet pan shrimp dinners. While the oven heats, cut the broccoli into even florets if needed. Even pieces cook at the same pace, so you will not end up with some bites too soft and others still firm. If you are cooking for children or picky eaters, smaller florets can also be easier to eat.

2-Second Step: Season the broccoli Place the 12 ounces broccoli florets on the sheet pan. Drizzle them with 1 tablespoon olive oil, then sprinkle on the 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss everything with your hands or a spoon until the broccoli is lightly coated. Spread the broccoli into a single layer so it roasts instead of steaming. Pop the pan into the oven and roast the broccoli for 10 minutes. This first roast gives the vegetables a head start, since shrimp cooks much faster than broccoli.

3-Third Step: Mix the honey garlic sauce While the broccoli begins roasting, make the sauce in a medium bowl. Whisk together 1/4 cup honey, 1/3 cup coconut aminos or low sodium soy sauce, 1 tablespoon olive oil, 4 cloves minced garlic, 1 teaspoon peeled and grated fresh ginger, 2 teaspoons fresh lemon juice, and 1 teaspoon tapioca flour or cornstarch. The cornstarch or tapioca flour helps the sauce thicken just a bit so it coats the shrimp better. If you prefer a thinner sauce, you can skip it, but the glaze will be a little looser. For gluten-free cooking, coconut aminos or tamari is the easiest swap.

4-Fourth Step: Coat the shrimp Pat 1 pound large uncooked shrimp, peeled and deveined, dry with paper towels. This is an important step because extra moisture can thin the sauce and prevent good browning. Add the shrimp to the bowl with the sauce and toss until every piece is coated. If you are using frozen shrimp, thaw it first and dry it well. Frozen shrimp works great in this honey garlic shrimp and broccoli recipe, as long as it is not watery when it goes into the pan. For extra flavor, let the shrimp sit in the sauce for 2 to 3 minutes while the broccoli finishes roasting.

5-Fifth Step: Add the shrimp to the pan After the broccoli has roasted for 10 minutes, remove the pan from the oven. Push the broccoli to the sides and place the shrimp in the center in a single layer. Try not to crowd the pan too much, because crowded shrimp steams instead of roasting. If your sheet pan is on the smaller side, use two pans. That helps both the shrimp and broccoli cook properly. This is a good trick for party hosts or anyone making a double batch for meal prep.

6-Sixth Step: Roast until the shrimp is cooked Return the pan to the oven and bake for 8 to 10 minutes more, or until the shrimp turns pink, opaque, and firm. The exact time depends on shrimp size, so check early if your shrimp is on the smaller side. You want tender shrimp, not rubbery shrimp. The broccoli should be browned at the edges and tender in the center. If you like your broccoli softer, leave it in the oven for a minute or two longer. For a deeper caramelized flavor, you can broil the pan for 1 to 2 minutes at the end, but keep a close eye on it.

7-Final Step: Garnish and serve Once the shrimp and broccoli are done, remove the pan from the oven and let it rest for a minute. Sprinkle on chopped green onion and sesame seeds. That fresh finish adds color and a little crunch, which makes the dish feel extra inviting. Serve the sheet pan honey garlic shrimp and broccoli over white rice, brown rice, quinoa, or in lettuce cups. Rice is especially nice if you want to soak up the extra sauce, while lettuce cups keep the meal light and crisp. For another easy dessert idea that pairs nicely with a simple dinner night, try this strawberry crisp recipe.

Last Step:

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Notes

🥦 Roast broccoli first to get perfect char without overcooking shrimp.
🍯 Use coconut aminos for gluten-free; swap for soy sauce if preferred.
🦐 Pat shrimp dry before saucing for crispier results and even cooking.

• Author: Brandi Oshea
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Seafood
• Method: Oven
• Cuisine: Asian
• Diet: Pescatarian

Nutrition

• Serving Size: 1 serving
• Calories: 320 kcal
• Sugar: 18 g
• Sodium: 850 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 220 mg