Sheet Pan Honey Garlic Shrimp and Broccoli

Flavorful cooked broccoli and tender, juicy shrimp work during this super simple Sheet Pan Honey Garlic Shrimp and Broccoli. This one pan marvel makes a good fuss-free dark dinner!

Sheet Pan Honey Garlic Shrimp and Broccoli

I forever appear to interrupt out the sheet pan suppers after I don’t desire grocery looking.

A quick dive within the deep-freeze and into the crisper drawer and this tired mommy lives to procrastinate another day.
Desperate times entail desperate measures, yo!
Or ought to I say desperate times entail DELICIOUS measures?
Yup! Let’s keep company with that.

I nearly always have one thing firm and inexperienced that’s on it’s last leg and raw shrimp reside in our deep-freeze in the slightest degree times. We’ve been leaning super significant on my Szechwan province Shrimp and Broccoli direction however wished to jazz things up a touch.

The simple act of cookery the broccoli further such a lot superb flavor to the mix! And also the honey garlic sauce? Find it irresistible so!

Sheet Pan Honey Garlic Shrimp and Broccoli

Sheet pan honey garlic shrimp and broccoli to the rescue!!! You guys area unit reaching to flip however fast and simple this one is. Have I discussed it’s crazy saporous too? And with stripped clean-up to boot!
Sold. Sold. Sold.

You can keep the sauce skinny like we have a tendency to did or go all out and thicken it on the stove in a very pan.

Simply bring the sauce to a coffee boil and add a number of teaspoons of corn starch (diluted in a very very little water) to the mixture and stir well till thickened. You'll conjointly increase the honey to soy magnitude relation as desired. Equal components honey and low metallic element soy was excellent for USA, as we have a tendency to don’t sometimes create super sweet sauces. Wish it super sticky? Scale back the soy to two TBSP and add further honey to style. You'll forever change as required on the method. Simple peasy sweet and savory!

Sheet Pan Honey Garlic Shrimp and Broccoli

  • 2 lb thawed or fresh raw shrimp (cleaned/peeled/deveined)
  • 12 oz broccoli
  • drizzle of olive or avocado oil
  • salt and pepper to taste

  • 4 cloves garlic (approx 1.5-2 TBSP minced)
  • 1/4 cup raw honey
  • 1/4 cup low sodium soy sauce
  • 1/2 tsp ginger paste or minced fresh ginger
  • 2 tsp sesame seeds
  • 2 TBSP sweet chili sauce
  • 1 TBSP lemon juice

  • basmati or jasmine rice
  • brown rice
  • quinoa
  • extra veggies

  1. Pre-heat oven to 400 degrees F
  2. Whisk together your sauce ingredients and set aside.
  3. Roughly chop broccoli into florets, leaving a bit of a stem on each.
  4. Place broccoli on a baking sheet, drizzle with olive or avocado oil, and massage oil into florets. Add salt and pepper to taste.
  5. Roast at 400 F for 15 minutes.
  6. Prep shrimp as needed; tail can be left on or off based on preference.
  7. 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.
  8. 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!
  9. Return sheet pan to oven and bake an additional 8-10 minutes until shrimp turn pinkish, opaque, and curled.
  10. 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.
  11. Plate and enjoy immediately while hot.

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