Sheet Pan Honey Garlic Shrimp and Broccoli

A 30-minute weeknight dinner: jumbo shrimp and broccoli florets roast on one sheet pan, then get coated in a sticky honey-garlic-ginger glaze. The method is simple. Roast the broccoli first so it caramelizes, add the shrimp for the last 8 to 10 minutes, and thicken the reserved sauce on the stovetop. The payoff is tender-crisp broccoli, juicy shrimp that are not rubbery, and a glaze that clings to every bite. Serve it over steamed brown rice or cauliflower rice.

Key Takeaways

• Roast broccoli at 425°F (220°C) for 10 to 12 minutes before adding shrimp; shrimp need only 8 to 10 minutes.
• Pull shrimp when they are pink, opaque, and curled into a loose C. A tight O means overcooked.
• Split the honey-garlic sauce in half: half marinates the shrimp, half becomes the glaze.
• Thicken the glaze with a cornstarch slurry for a sticky, glossy coating; skip it for a lighter drizzle.
• Safe shrimp doneness is visual and textural: flesh pearly and opaque (FDA).

Key Ingredients and Notes

• Shrimp. Large shrimp (21/25 count per pound) are the sweet spot. Shrimp count is the number of shrimp in a pound, so 21/25 means 21 to 25 shrimp per pound. They stay juicy through the short roast and match the broccoli timing. Smaller shrimp overcook before the broccoli finishes; jumbo (16/20) work but need an extra minute. Buy them peeled and deveined. Tails on or off is a preference.
• Broccoli. Fresh florets roast and caramelize. Cut them into even, bite-size pieces so they cook at the same rate. If you only have frozen, thaw and pat dry first; wet florets steam and turn soggy.
• Honey. The glaze’s sweetness and stickiness. Any standard honey works. For a deeper flavor, try a darker honey.
• Soy sauce or coconut aminos. Soy sauce gives the savory backbone. Coconut aminos or tamari keeps it gluten-free and slightly sweeter.
• Garlic and ginger. Fresh is best. Four cloves of garlic and a tablespoon of grated ginger carry the aroma. Jarred garlic works in a pinch but tastes flatter.
• Cornstarch. Thickens the reserved sauce into a glossy glaze in 2 to 3 minutes. Skip it for a thinner drizzle.

Equipment

• Large rimmed baking sheet (about 13 by 18 inches / 33 by 46 cm)
• Parchment paper
• Medium mixing bowl
• Small saucepan
• Whisk
• Instant-read thermometer (optional, for checking shrimp)

Step-by-Step Cooking Guide

Step 1: Preheat and mix the sauce

Heat the oven to 425°F (220°C). Line the sheet pan with parchment. Whisk the honey, soy sauce, garlic, ginger, lemon juice, and sesame oil in a medium bowl. Pour half into a small saucepan for the glaze later. Toss the shrimp in the remaining marinade and refrigerate them while the broccoli roasts. Marinating even 10 minutes seasons the shrimp through.

Step 2: Roast the broccoli first

Toss the broccoli with 1 tablespoon olive oil, salt, and pepper on the pan. Spread it in a single layer with space between florets; crowding steams them. Roast 10 to 12 minutes, until the edges brown and the stems are tender-crisp. You want charred tips and a bright green stem. That browning is flavor, not burning.

Step 3: Add the shrimp

Push the broccoli to one side of the pan. Lay the marinated shrimp in a single layer on the other side and discard the marinade. Roast 8 to 10 minutes. The shrimp are done when they turn pink and opaque and curl into a loose C. According to the FDA, shrimp are safely cooked when the flesh is pearly and opaque. A tight, curled O means they went too far.

Step 4: Thicken the glaze

While the shrimp roast, bring the reserved sauce to a simmer over medium heat. Whisk the cornstarch with the water, stir it in, and cook 2 to 3 minutes until glossy and thick enough to coat a spoon. Taste and adjust: more honey for sweetness, a splash of vinegar for brightness.

Step 5: Finish and serve

Drizzle the glaze over the shrimp and broccoli and toss gently. Garnish with sesame seeds and sliced green onions. Serve over steamed brown rice or cauliflower rice. A final squeeze of lemon wakes up the whole pan.

Chef’s Tips for Success

• Do not crowd the pan. Shrimp and broccoli need a single layer with gaps. Crowding traps steam and gives you soggy broccoli and rubbery shrimp. Use a second pan if needed.
• Dry the shrimp. Pat them dry before marinating. Surface moisture prevents browning and dilutes the glaze.
• Watch the clock, not just the color. Shrimp go from done to overdone in about a minute. Start checking at 8 minutes. Pull them at the loose-C stage; residual heat finishes the job. For example, if your shrimp are smaller (31/40 count), check them 2 minutes earlier.
• Thicken off the heat if unsure. If the glaze thickens too fast, lift the pan off the burner and whisk. It sets as it cools.

Sauce Thickening: Three Options

Serving Suggestions

Serve over steamed brown rice for a hearty plate, or cauliflower rice for a lighter one. Quinoa and jasmine rice also work. Add a side of air-fryer broccoli if you want more greens, or a crisp salad. Finish with sesame seeds, green onions, and a squeeze of lemon. For a fuller dinner, pair with broccoli mac and cheese as a side or beer-steamed peel ‘n eat shrimp as an appetizer. Browse more dinners for weeknight ideas.

Make-Ahead, Storage, and Reheating

• Make-ahead. Mix the sauce up to 3 days ahead and refrigerate. Cut the broccoli and peel the shrimp a day ahead. Do not marinate shrimp longer than 12 hours; the acid and salt firm the texture.
• Storage. Cool completely, then refrigerate in an airtight container for up to 3 days. Keep the rice separate so it does not soak up the glaze.
• Freezing. Freeze the cooked shrimp and broccoli (without rice) for up to 2 months. Thaw overnight in the fridge. Texture softens slightly but flavor holds.
• Reheating. Warm gently in a skillet over medium-low heat with a splash of water or broth, 2 to 3 minutes, just until heated. Microwaving works but can toughen shrimp; use 30-second bursts and stir between.
• Food safety. Refrigerate within 2 hours of cooking (1 hour if the kitchen is above 90°F / 32°C), per the FDA’s safe food handling guidance.

Frequently Asked Questions

How do I keep shrimp from turning rubbery on a sheet pan?

Shrimp cook fast. Roast the broccoli first, then add the shrimp for only 8 to 10 minutes. Pull the pan when the shrimp are pink, curled into a loose C, and opaque. A loose C means done; a tight O means overcooked.

Can I use frozen shrimp?

Yes. Thaw them overnight in the fridge or in a bowl of cold water for 15 minutes, then pat dry. Wet shrimp steam instead of roast, so drying matters.

What size shrimp works best?

Large shrimp (21/25 count per pound) give the best balance. Smaller shrimp overcook before the broccoli finishes. Jumbo (16/20) work too but need an extra minute.

How do I make the sauce thicker and stickier?

Simmer the reserved sauce with a cornstarch slurry (1 tablespoon cornstarch plus 2 tablespoons water) for 2 to 3 minutes until glossy. For a thinner drizzle, skip the slurry and just warm the sauce.

Is this recipe gluten-free?

Use coconut aminos or tamari instead of soy sauce and it is gluten-free. Check your cornstarch brand if needed.

What can I serve with it besides rice?

Cauliflower rice, quinoa, or extra broccoli on the pan all work. A squeeze of lemon and sesame seeds finish it.

All food photography in this article is original AI-generated imagery.

Sources: FDA - Selecting and Serving Fresh and Frozen Seafood Safely; FDA - Safe Food Handling; CDC - Food Safety: Prevention.

★ Tested Recipe

Sheet Pan Honey Garlic Shrimp and Broccoli

Jumbo shrimp and broccoli florets roasted on one sheet pan and coated in a sticky honey-garlic-ginger glaze. Ready in 30 minutes.

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Servings

4 servings

Calories

340 kcal

Scale: 1x2x3x · − 4 servings +

US Metric

Cook Mode

Ingredients

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• 1 1/2 pounds large shrimp (21/25 count), peeled and deveined, tails on or off
• 1 pound broccoli florets (about 2 medium heads), cut into bite-size pieces
• 2 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/3 cup honey
• 1/4 cup low-sodium soy sauce or coconut aminos
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon lemon juice or rice vinegar
• 1 teaspoon toasted sesame oil
• 1 tablespoon cornstarch plus 2 tablespoons water (slurry, for thickening)
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish
• Steamed brown rice or cauliflower rice, for serving

Directions

1. 1
   Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet (about 13 by 18 inches) with parchment paper.
2. 2
   Whisk the honey, soy sauce, garlic, ginger, lemon juice, and sesame oil in a medium bowl. Pour half into a small saucepan and set aside for the glaze. Add the shrimp to the remaining marinade, toss to coat, and refrigerate while the broccoli roasts.
3. 3
   Toss the broccoli with 1 tablespoon olive oil, salt, and pepper on the prepared sheet pan. Spread in a single layer with space between florets. Roast for 10 to 12 minutes, until the edges start to brown and the stems are tender-crisp.
4. 4
   Push the broccoli to one side of the pan. Add the marinated shrimp in a single layer on the other side, discarding the marinade. Roast for 8 to 10 minutes, until the shrimp are pink, opaque, and curled into a loose C.
5. 5
   While the shrimp roast, bring the reserved sauce in the saucepan to a simmer over medium heat. Whisk the cornstarch with the water and stir it in. Cook 2 to 3 minutes, stirring, until the sauce is glossy and thick enough to coat a spoon.
6. 6
   Drizzle the glaze over the shrimp and broccoli, toss gently, and garnish with sesame seeds and green onions. Serve over steamed brown rice or cauliflower rice.

Tap a step number to check it off as you cook.

Nutrition Facts per serving · estimated

Amount per serving

Calories 340 kcal 17% DV

Protein 38 g 76% DV

Total Fat 9 g 12% DV

Total Carb. 24 g 9% DV

Fiber 3 g 11% DV

Sugars 17 g

Sodium 690 mg 30% DV

% Daily Values are based on a 2,000-calorie diet (FDA).

Recipe from Tasty Fresh Recipes • https://tastyfreshrecipes.com/sheet-pan-honey-garlic-shrimp-and-broccoli/