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.