Sheet Pan Honey Garlic Shrimp and Broccoli: The 20-Minute Weeknight Flex You’ll Crave Every. Single. Time.

Sharing is caring!

You want dinner that hits like takeout but cooks faster than your delivery driver can find parking.

This is it—sweet, garlicky, sticky shrimp with crisp-tender broccoli, all roasted on one pan, no drama. Minimal ingredients, maximum flavor, zero mess. You’ll feel like you cheated the system because you did.

And if you’ve got 20 minutes and a sheet pan, congrats—you’re basically a meal prep ninja now.

Why This Recipe Works

High heat = fast caramelization. Roasting at 425°F quickly concentrates the honey and soy, giving you glossy, lacquered shrimp without overcooking them. The broccoli gets those tasty charred edges that make vegetables feel like a reward, not a chore.

Smart timing. Broccoli goes in first so it can crisp; shrimp join the party later to stay juicy. No rubbery seafood, promise.

A balanced sauce. Honey balances the salty soy and savory garlic.

A touch of rice vinegar and sesame oil adds tang and richness, so every bite lands.

Minimal cleanup. One pan, one bowl. Your sink will thank you. Your schedule will too.

Ingredients Breakdown

• 1 lb large shrimp, peeled and deveined (tail on or off—your call)
• 4 cups broccoli florets (about 2 medium heads), cut into bite-size pieces
• 2 tbsp neutral oil (avocado or canola), divided
• 1/3 cup honey for the signature sticky glaze
• 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 4 cloves garlic, finely minced
• 1–2 tsp fresh ginger, grated (optional but excellent)
• 1 tbsp rice vinegar for brightness
• 1 tsp toasted sesame oil for nutty depth
• 1/4–1/2 tsp red pepper flakes for heat (optional)
• Salt and black pepper to taste
• Sesame seeds and sliced scallions for garnish
• Cooked rice or noodles for serving (optional, but highly advised)

Step-by-Step Instructions

1. Preheat and prep. Heat oven to 425°F (220°C).

   Line a rimmed sheet pan with parchment for easy cleanup. Pat shrimp dry with paper towels—dry shrimp sear better.

2. Toss the broccoli. In a bowl, combine broccoli with 1 tbsp neutral oil, a pinch of salt, and black pepper. Spread in a single layer on the sheet pan.

   Roast for 8 minutes to get a head start.

3. Make the honey-garlic sauce. Whisk honey, soy sauce, garlic, ginger, rice vinegar, sesame oil, remaining 1 tbsp neutral oil, and red pepper flakes. Taste and adjust: more honey for sweet, more vinegar for tang.
4. Coat the shrimp. Toss shrimp with half the sauce in the same bowl (why dirty another?). Reserve the other half for glazing later.
5. Add shrimp to the pan. Pull the broccoli from the oven, push it to one side, and lay shrimp in a single layer on the other.

   Don’t overcrowd—touching shrimp steam instead of sear.

6. Roast fast. Return pan to oven and cook for 6–8 minutes, flipping shrimp once halfway. They’re done when pink, opaque, and slightly curled (C-shape = cooked, O-shape = overcooked).
7. Glaze and finish. Drizzle the remaining sauce over the shrimp and broccoli. Toss gently and roast for 1–2 more minutes to set the glaze.
8. Garnish and serve. Sprinkle with sesame seeds and scallions.

   Serve over rice or noodles. Snap a pic because yes, you made that.

How to Store

• Fridge: Store in an airtight container for up to 3 days. Keep rice separate to avoid sogginess.
• Reheat: Best in a skillet over medium heat for 2–3 minutes until warmed through.

  Microwave works, but expect slightly softer texture.

• Freezer: Not ideal for cooked shrimp (texture suffers). If you must, freeze up to 1 month and thaw gently in the fridge before reheating.
• Meal prep tip: Keep the sauce separate until serving if prepping ahead; toss and reheat to refresh flavors.

Health Benefits

• Lean protein: Shrimp packs ~20g protein per 3 oz with minimal fat. Great for muscle repair and satiety.
• Vitamins and minerals: Shrimp delivers selenium, B12, iodine, and zinc—key for thyroid health and energy.
• Fiber and antioxidants: Broccoli brings vitamin C, K, folate, and sulforaphane—supports immunity and cellular health.

  Your mom was right.

• Balanced macros: Carbs from honey are moderated by protein and fiber, keeping blood sugar spikes gentler (IMO, pair with brown rice for extra fiber).
• Lower sodium options: Using low-sodium soy and controlling added salt keeps it heart-friendly.

Avoid These Mistakes

• Overcrowding the pan. Crowding = steaming, not roasting. Use a second pan if needed.
• Cooking shrimp from wet. Damp shrimp won’t caramelize. Pat them dry like you mean it.
• Adding shrimp too early. They cook in minutes.

  If they go in with the broccoli, they’ll become rubber bands. Don’t do it.

• Skipping the flip. Flip shrimp once to cook evenly and get that light char on both sides.
• Not seasoning the broccoli. Bland veg ruins great shrimp. Salt, pepper, and oil make a huge difference.

Alternatives

• Protein swaps: Use cubed salmon, thin-sliced chicken breast, or extra-firm tofu.

  Adjust timing—chicken needs 14–16 minutes total; add earlier than shrimp.

• Veg swaps: Broccolini, snap peas, asparagus, or bell peppers. Denser veg (carrots, cauliflower) need extra head start.
• Sweeteners: Maple syrup or brown sugar instead of honey. Flavor will be deeper, slightly less floral.
• Gluten-free: Use tamari or coconut aminos.

  Note that coconut aminos are sweeter—reduce honey by 1 tablespoon.

• Heat levels: Add sriracha, gochujang, or more red pepper flakes if you like it spicy.
• Citrus twist: Finish with lime zest and juice for a bright, takeout-hero vibe.

FAQ

Can I use frozen shrimp?

Yes—just thaw completely in the fridge or under cold running water, then pat dry. Excess moisture is the enemy of browning, FYI.

What size shrimp works best?

Large (16–20 or 21–25 per pound) are ideal; they cook evenly and don’t overcook as fast. Smaller shrimp can work but watch the time like a hawk.

Do I need to marinate the shrimp?

Nope.

The quick roast and glaze deliver plenty of flavor. If you want, a 10–15 minute marinade in half the sauce is fine—just don’t overdo it because acid can firm up the texture.

Can I make it without honey?

Use maple syrup or brown sugar. You’ll still get the sticky-glossy magic, just a slightly different flavor profile.

How do I keep the broccoli crisp?

Cut it dry and uniform, give it space on the pan, and roast it solo for a few minutes before adding shrimp.

A hot oven and airflow are non-negotiable.

Is this good for meal prep?

Absolutely. It reheats well and keeps flavor. For best texture, store sauce separately and drizzle on during reheating.

What should I serve with it?

Steamed jasmine rice, brown rice, quinoa, or noodles.

If you want low-carb, try cauliflower rice (but don’t expect it to taste like jasmine rice—we’re honest here).

In Conclusion

This Sheet Pan Honey Garlic Shrimp and Broccoli is your weeknight unfair advantage—fast, flavorful, and ridiculously reliable. You get takeout-level taste with pantry-staple ingredients and barely any cleanup. Keep shrimp in the freezer, broccoli in the crisper, and this sauce in your back pocket.

When time’s tight and hunger’s loud, this recipe shows up and wins.