By Becky Hardin
Published Oct 26, 2020
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 .
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!
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.
More Easy Shrimp Recipes
Garlic Butter Shrimp
Bacon Wrapped Shrimp
Coconut Shrimp with Pina Colada Sauce
Shrimp Tacos with Pineapple Slaw
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.
More Easy Sheet Pan Meals
Sheet Pan Greek Chicken and Cauliflower
Sheet Pan Thanksgiving Dinner with Turkey Roulade
Sheet Pan Scalloped Potatoes
Italian Sausage Sheet Pan Dinner
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 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
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!
Equipment
- Baking Sheet
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 is automatically calculated, so should only be used as an approximation.
Sheet Pan Honey Garlic Shrimp and Broccoli
Equipment
- Baking Sheet
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
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!
Notes
- 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
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
