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!
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.
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.
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.
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!).
Sheet Pan Shrimp and Broccoli: it’s a no-brainer!
Recommended Tools to Make Sheet Pan Sesame Garlic Shrimp and Broccoli
- These are my favorite sheet pans. I use them almost every single day!
- Mini whisk. It’s ideal for quickly combining ingredients and makes less of a mess.
Sheet Pan Shrimp and Broccoli
- 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
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.
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.
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.
Nutrition InformationAmount per serving (1 (of 4), with 2 teaspoons extra sauce) — Calories: 262, Fat: 12g, Saturated Fat: 2g, Cholesterol: 173mg, Carbohydrates: 21g, Fiber: 3g, Sugar: 15g, Protein: 31g
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