Sheet Pan Shrimp and Broccoli

I’m not sure how your brain is feeling today, but if your mental state remotely resembles my own, it’s SOS, don’t make me think hard thoughts (like what to cook for dinner), and send all the easy, healthy recipes NOW. Sheet Pan Sesame Shrimp and Broccoli to the rescue!Healthy Sheet Pan Shrimp and Broccoli. Easy and DELICIOUS! Tastes like your favorite Chinese stir fry shrimp and broccoli but is so much better for you. Cooks on ONE PAN and the Chinese brown sauce is incredible. Serve with rice or quinoa for fast and healthy weeknight dinner.

Ben and I arrived home from the most magical vacation in Italy on Sunday night, and while I wouldn’t trade our time for anything, after 10 days in a completely different time zone + a 21-hour travel day home, my body clock/sleep cycle/ability to process logical thoughts is…compromised.

Case in point: Yesterday morning, I stepped out of the shower and realized I’d only shaved one leg and couldn’t remember whether or not I’d rinsed the conditioner out of my hair.

I’m a believer that dinner, especially weeknight dinner, doesn’t need to be complicated to be delicious. Now more than ever, I appreciate simple but splendid recipes like this Sheet Pan Shrimp and Broccoli.

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This healthy shrimp recipe combines two of my great one-pan meal loves—sheet pan suppers and stir fries—into a dynamite dish that even this gal’s jet-lagged brain can handle.

A healthy shrimp and broccoli sheet pan dinner that tastes like your favorite takeout stir-fry!

How Do You Make Shrimp and Broccoli?

Or better yet, how do you make healthy shrimp and broccoli?

Most shrimp and broccoli Chinese food is heavy on added sugars. Instead, I opted for a more natural approach with honey garlic shrimp and broccoli.

The flavor is a dead ringer for a less-healthy Chinese shrimp and broccoli brown sauce recipe, but—unlike the regretful sensation of looking into your takeout carton and finding it mysteriously empty—you’ll feel completely justified scraping the sheet pan clean.An easy, healthy broccoli and shrimp one-pan dinner.

As far as recipe step-by-steps, if you can chop veggies and stir sauce ingredients together, you already know how to make Chinese shrimp and broccoli (or at least this easy, lighter version of it!).

The brown sauce is a quick combo of Asian pantry staples like soy sauce, rice vinegar, and the aforementioned honey and garlic, plus fresh ginger for zippy, fresh flavor and a pinch of red pepper flakes to keep everyone awake.

Toss the broccoli and a portion of the sauce together directly on a sheet pan, bake for 20 minutes, then add the shrimp (and more sauce).

Back into the oven the pan goes for a fast five minutes, and BOOM. Dinner, done. In addition to being yummy and a lean source of protein, shrimp cooks in a manner of minutes, a reason I love making shrimp and vegetable recipes on busy nights.

To save even more time, I purchase pre-peeled or easy-peel frozen raw shrimp, then let it thaw. This sauce for Sheet Pan Shrimp and Broccoli has so much flavor, it’s an excellent, undetectable place to use frozen shrimp when you don’t have the access, time, or the budget for fresh.

If you are looking for more healthy shrimp and broccoli recipes, be sure to check out my Garlic Shrimp Pasta. These Shrimp Tacos are a reader favorite and are topped with a creamy avocado broccoli slaw. Last but not least, in the one-pan department, this Garlic Shrimp with Quinoa hits the spot (and if it doesn’t, I have all of these healthy shrimp recipes too!).

Healthy Sheet Pan Shrimp and Broccoli makes weeknight dinners easy and delicious.

Sheet Pan Shrimp and Broccoli: it’s a no-brainer!

Recommended Tools to Make Sheet Pan Sesame Garlic Shrimp and Broccoli

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Sheet Pan Shrimp and Broccoli

Healthy Sheet Pan Shrimp and Broccoli. Easy and DELICIOUS! Like your favorite Chinese stir fry shrimp and broccoli, baked on ONE PAN for easy cleanup!

Yield: Serves 4

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Ingredients:

  • 2 medium/large heads broccoli, chopped into florets (about 5 cups or 12 ounces florets)
  • 1/3 cup lower-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons water
  • 3 cloves garlic, minced, about 1 tablespoon
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon red pepper flakes, plus additional to taste
  • 1 pound jumbo (26/30 count) shrimp, deveined with tails on
  • 2 tablespoons toasted sesame seeds
  • 1/4 cup chopped green onions
  • Prepared brown rice or quinoa, for serving

Directions:

  1. Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with foil and coat with nonstick spray. Place the broccoli florets in the center of the sheet pan.
  2. In a small bowl or large liquid measuring cup, whisk together the soy sauce, rice vinegar, olive oil, honey, water, garlic, and ginger. Drizzle the broccoli with half of the sauce. Toss to combine. Bake for 20 to 22 minutes, until the broccoli tender, tossing once halfway through.
  3. Add the shrimp to the sheet pan and pour half of the remaining sauce over the top, reserving half for drizzling later. Toss to combine, then spread everything into an even layer. Return to the oven and cook just until the shrimp is cooked through, about 5 to 6 minutes. The shrimp will turn from gray-blue to pink and opaque. Remove from the oven. Sprinkle with sesame seeds and green onion. Enjoy immediately with prepared rice or quinoa and a drizzle of the remaining sauce.
All images and text ©Erin Clarke/Well Plated.

Nutrition Information

Serving Size: 1 (of 4), with 2 teaspoons extra sauce

  • Amount Per Serving:
  • Calories: 262 Calories
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 173mg
  • Carbohydrates: 21g
  • Fiber: 3g
  • Sugar: 15g
  • Protein: 31g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

10 comments

  1. Can’t wait to hear more about your trip to Italy!! I wish I would have had more time in that country when I was traveling this summer…also, I honestly don’t think I’ve seen a sheet pan recipe before that uses shrimp! Such a great idea :)

  2. Two questions I think I already knpw that it can be scaled, but according to the web frozen brocolli roastes in a similar time to your recipe. Are you happy I use frozen – even if it is thawed or still frozen. I assume it must be still frozen!!

    • Hi James, yes, you can roast frozen broccoli, but the texture of the final dish will probably be different than if you had used fresh. Fresh is what I tested the recipe with, so that’s what I can vouch for, but if you’d like to experiment I’d love to hear how it turns out!

  3. I made this and and was super easy and delicious! I didn’t have any fresh ginger on hand, but subbed ground ginger and it was still amazing. I used my instant pot for the quinoa and dinner was ready in no time. 

    Rating: 5
  4. This looks delicious; can’t wait to try it! How would it be with asparagus?

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