This Sheet Pan Honey Garlic Shrimp recipe is an easy dinner that comes together in 30 minutes! Broccoli is roasted along with the shrimp for a complete, savory meal that’s perfect for any evening.
I’ve been a huge fan of sheet pan dinners for quite some time. I haven’t shared many of them here, since most of the time I’m making something super basic (for example, spicy Italian sausage on one half of the pan and whatever roasting vegetable I happen to have on the other side).
When I shared a recipe for sheet pan shrimp scampi, I realized this has officially become my favorite method for preparing shrimp. While it’s easy enough to cook shrimp in a sauté pan, there’s something about having to flip all of them quickly while being mindful of not overcooking that just… gets on my nerves. Am I being ridiculous? Probably, but whatever.
When you cook sheet pan shrimp, there’s no need to flip anything, and as an added bonus, you get to cook your side veggie at the same time. An easy peasy dinner.
How To Make Sheet Pan Honey Garlic Shrimp
I don’t enjoy deveining shrimp (does anyone?), so I almost always buy bags of frozen shrimp that are already peeled and deveined. They’re flash frozen at peak freshness, whereas (unless you live in a seafood industry town) most of shrimp you’ll buy from the grocery store was also flash frozen, and they’ve simply defrosted it for you.
Keeping frozen shrimp around means I always have a quick dinner ready to go, and I know the shrimp will be fresh. I’m a big fan of the jumbo frozen shrimp from Costco. It’s hard to find peeled and deveined jumbo frozen shrimp, and they carry it at a reasonable price.
Step 1: Marinate the shrimp.
I typically use a resealable plastic bag to marinate ingredients since it allows me to coat and toss the ingredients really well. However, you can also use something like a pie dish or even a quart-sized liquid measuring cup if you have one. The marinade will also be used to make the sauce, so make sure you don’t discard it!
I leave the tails on the shrimp, but you can remove them if you prefer. The tails help keep the smaller end of the shrimp from overcooking and becoming tough, since they finish cooking before the head.
Step 2: Prep (and partially cook) the broccoli.
You can combine the broccoli, oil, salt and pepper directly on the sheet pan if you want one less dirty dish. However, I feel like the broccoli gets a more even coating when I use a bowl.
Since the broccoli needs to cook for twice as long as the shrimp, you’ll want to roast it in the oven for around 12 minutes alone. Spread the broccoli on half the sheet pan to make adding the shrimp easy once the sheet pan is already hot.
Step 3: Cook the Shrimp and Broccoli.
After 12 minutes, use tongs to flip the broccoli so that it cooks evenly on both sides. Lightly spray the other side of the sheet pan with baking spray, or brush with a light coating of oil. Using the same tongs, remove the shrimp from the marinade, shaking off the excess liquid, and place in a single layer on the sheet pan.
Roast for an additional 8-10 minutes for large or jumbo shrimp, keeping an eye on them. The time will vary based on the size of the shrimp. If you use smaller shrimp, they will cook faster.
Step 4: Simmer the marinade.
Place cornstarch in a small saucepan and whisk in a bit of the marinade until smooth. Whisk in the remaining marinade and simmer the liquid for several minutes, until the sauce has thickened. If the sauce becomes too thick for your liking, you can whisk in a few tablespoons of water to thin it out.
5. Serve sauce over honey garlic shrimp and broccoli.
You can tell the shrimp are ready when they’re fully opaque. If you’re not sure, cut one of the shrimp in half to check that the inside is also cooked through.
I like serving the shrimp and broccoli over white rice, topped with the sauce and then garnished with scallions and toasted sesame seeds. But you can skip the rice completely or swap it out for your favorite grain. You could even serve this with pasta.
How to Peel and Devein Shrimp
- To peel raw shrimp, start by removing the legs, which will detach the shell. After removing the legs, peel away all of the remaining shell. To remove the tail, gently squeeze it to detach as you pull, taking care to avoid removing the meat along with it. If you prefer, you can leave the tail on for presentation (and/or to protect the tail end of the shrimp from overcooking in the oven).
- To devein raw shrimp, make a shallow slit down the middle of the back, exposing the black intestine vein. (To butterfly, make the slit deeper.)
- Lift out the vein with the tip of a paring knife or shrimp deveining tool. Wipe it off on a paper towel or rinse off under cold running water.
More Seafood Recipes
If you love this recipe, be sure to check out my Sheet Pan Shrimp Scampi, Salmon Chowder, and Teriyaki Salmon.
Sheet Pan Honey Garlic Shrimp with Broccoli
For The Broccoli
- 8 ounces broccoli florets, cut into bite-sized pieces (about 3 cups)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
For The Shrimp
- 1/4 cup honey
- 1/4 cup soy sauce (use tamari for gluten-free)
- 2 teaspoons sambal, or 1 teaspoon crushed red pepper flakes
- 2 medium garlic cloves, minced
- 1 pound large or jumbo raw shrimp, peeled and deveined (see notes)
- 1 teaspoon cornstarch
- Cooked white rice for serving (optional)
- 2 tablespoons scallions, sliced thin
- 1/2 - 1 teaspoon toasted sesame seeds for serving (optional)
- Place an oven rack on the center shelf and preheat the oven to 425 degrees F. Line a large sheet pan with foil.
- In a medium-sized bowl, toss the broccoli with olive oil, salt and pepper. Spread in a single layer on half the pan. Cook for 12 minutes.
- While the broccoli is cooking, prepare the shrimp. In a liquid measuring cup, whisk together the honey, soy sauce, sambal or pepper flakes, and garlic. Pour into a resealable plastic bag, add the shrimp, and toss to combine (you don’t technically have to use the bag; a bowl is also fine).
- After 12 minutes, remove the broccoli from the oven and turn the florets over using spatula or tongs.
- Lightly spray the other side of the sheet pan with cooking spray (or brush with a thin layer of olive oil). Add the shrimp in a single layer and cook for and additional 8-12 minutes, until the shrimp is opaque (the time will vary based on the size of the shrimp, so I recommend turning on the oven light and keeping an eye on them toward the end).
- While the shrimp is cooking, place the cornstarch in a small saucepan. Whisk in a few tablespoons of the marinade until smooth, then whisk in the remaining marinade. Cook over medium heat, whisking frequently, until the sauce thickens, about 5 minutes. If the sauce becomes too thick/reduced for your preference, whisk in 1-3 tablespoons of water, or however much you need to reach the desired texture.
- Serve the shrimp and broccoli over rice, your favorite grain, or on its own. Top with the sauce and garnish with sliced scallions and toasted sesame seeds, if using.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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This is my favorite way to prepare shrimp!
This looks like the perfect dinner to make tonight. Heading to the store to pick up the ingredients!
This was a big hit with my family last night. And I loved how quick it was to prepare and how easy it was to clean up!