Honey Garlic Shrimp and Broccoli Recipe

By:

Wade Lockhart

Published:

April 22, 2026

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Why You’ll Love This Sheet Pan Honey Garlic Shrimp And Broccoli

If you need a fast dinner that tastes like you spent way more time in the kitchen, this Sheet Pan Honey Garlic Shrimp And Broccoli recipe is a keeper. It has that sweet, savory, garlicky flavor that works for busy weeknights, meal prep, and those nights when everyone is hungry right now.

Easy cleanup: This sheet pan shrimp recipe uses one pan, which means less mess and fewer dishes. The broccoli roasts first, then the shrimp finish cooking right on the same pan for a simple dinner with almost no fuss.
Good-for-you ingredients: Shrimp brings lean protein, while broccoli adds fiber, vitamins, and satisfying crunch. With a light honey garlic sauce, this dish feels hearty without being heavy.
Flexible for many diets: Sheet Pan Honey Garlic Shrimp And Broccoli can be served with white rice, brown rice, quinoa, or lettuce cups. It is naturally gluten-free and dairy-free when you use coconut aminos.
Big flavor in little time: Fresh garlic, ginger, lemon juice, and honey give the shrimp and broccoli a bright, bold taste that feels special but still stays simple.

When dinner needs to happen fast, a sheet pan meal like this one is the kind of recipe that saves the evening.

For more shrimp inspiration, you may also like this garlic shrimp recipe or this baked shrimp scampi dinner from Homemade Tasty.

According to WebMD, shrimp can be part of a healthy eating pattern when enjoyed in balanced portions. You can read more about the health benefits of shrimp.

Jump To

1. Why You’ll Love This Sheet Pan Honey Garlic Shrimp And Broccoli
2. Essential Ingredients for Sheet Pan Honey Garlic Shrimp And Broccoli
3. How to Prepare the Perfect Sheet Pan Honey Garlic Shrimp And Broccoli: Step-by-Step Guide
4. Ingredient and Technique Notes for Better Results
5. Protein and Main Component Alternatives
6. Vegetable, Sauce, and Seasoning Modifications
7. Mastering Sheet Pan Honey Garlic Shrimp And Broccoli: Advanced Tips and Variations
8. Nutrition and Time at a Glance
9. How to Store Sheet Pan Honey Garlic Shrimp And Broccoli: Best Practices
10. FAQs: Frequently Asked Questions About Sheet Pan Honey Garlic Shrimp And Broccoli
11. Sheet Pan Honey Garlic Shrimp And Broccoli

Essential Ingredients for Sheet Pan Honey Garlic Shrimp And Broccoli

Below is the full ingredient list for this honey garlic shrimp and broccoli recipe, with every measurement included so you can get everything ready before you start cooking.

12 ounces broccoli florets – Roasts into tender, lightly crisp bites that soak up the sauce well.
1 tablespoon olive oil – Helps the broccoli roast evenly and keeps it from drying out.
1/4 teaspoon salt – Seasons the broccoli and balances the sweetness of the sauce.
1/8 teaspoon pepper – Adds a small kick of warmth.
1/4 cup honey – Brings natural sweetness and helps create that glossy honey garlic coating.
1/3 cup coconut aminos or low-sodium soy sauce – Adds savory depth and helps build the sweet-salty flavor.
1 tablespoon olive oil – Blends into the sauce for richness and helps it cling to the shrimp.
4 cloves minced garlic – Gives the dish its bold garlic shrimp flavor.
1 teaspoon peeled and grated fresh ginger – Adds a fresh, zippy note that brightens the sauce.
2 teaspoons fresh lemon juice – Balances the honey and adds a little tang.
1 pound large uncooked shrimp, peeled and deveined – The main protein, quick to bake and perfect for soaking up sauce.
1 teaspoon tapioca flour or cornstarch – Thickens the reserved sauce so it coats the shrimp and broccoli nicely.
Water for slurry – Mixed with the tapioca flour or cornstarch to help the sauce thicken smoothly.
Chopped green onions – Optional garnish for fresh color and a mild onion bite.
Sesame seeds – Optional garnish for texture and visual appeal.
White rice, brown rice, quinoa, or lettuce cups – Great serving options for turning the shrimp and broccoli into a full meal.

Special Dietary Options

Vegan: Replace shrimp with extra-firm tofu, cauliflower florets, or chickpeas, and use maple syrup instead of honey.
Gluten-free: Use coconut aminos instead of soy sauce and make sure your cornstarch or tapioca flour is certified gluten-free.
Low-calorie: Serve with lettuce cups or extra broccoli instead of rice for a lighter plate.

Serving Base	Best For	Texture
White rice	Classic comfort	Soft and fluffy
Brown rice	Extra fiber	Chewy and nutty
Quinoa	Protein boost	Light and slightly nutty
Lettuce cups	Low-carb meals	Crisp and fresh

How to Prepare the Perfect Sheet Pan Honey Garlic Shrimp And Broccoli: Step-by-Step Guide

First Step: Prep the oven and pan

Start by preheating your oven to 400 degrees F. Line a baking sheet with foil or a silpat mat, then spray it with nonstick spray. This helps with easy cleanup and keeps the broccoli from sticking while it roasts.

If you are cooking for a crowd, you can line a second baking sheet now too. That makes it easier to spread everything out if your shrimp or broccoli need a little more room.

Second Step: Mix the honey garlic sauce

In a bowl, whisk together 1/4 cup honey, 1 tablespoon olive oil, 1/3 cup coconut aminos or low-sodium soy sauce, 4 cloves minced garlic, 1 teaspoon peeled and grated fresh ginger, and 2 teaspoons fresh lemon juice. This sauce is the heart of the recipe and gives the dish its sweet, salty, garlicky flavor.

Once the sauce is mixed, pour half into a separate bowl and set it aside for later. You will use this reserved sauce to make the thickened glaze at the end, which keeps the shrimp from getting soggy and gives you a nice saucy finish.

Pro tip: fresh garlic and fresh ginger make a big difference here. The flavor is brighter and more balanced than dried substitutes.

Third Step: Marinate the shrimp

Place 1 pound large uncooked shrimp, peeled and deveined, into the bowl with the remaining sauce. Toss until the shrimp are well coated. Let them marinate for at least 15 minutes, or cover and refrigerate for up to 8 to 12 hours if you want to prep ahead.

This marinating time gives the shrimp a deeper honey garlic flavor. If you are short on time, even a quick 15-minute rest helps a lot. For best results, pat frozen shrimp dry after thawing so the sauce sticks better.

Fourth Step: Roast the broccoli first

Add 12 ounces broccoli florets to the prepared baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle on 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss lightly so every piece gets coated.

Bake the broccoli for 10 minutes. This first roast helps the broccoli get tender with a little caramelized edge before the shrimp joins the pan. If you like extra vegetables, you can add a bit more broccoli without changing the method much.

Fifth Step: Add the shrimp and finish baking

Remove the pan from the oven and push the broccoli to one side. Add the marinated shrimp in a single layer. Return the pan to the oven and bake for 10 to 12 more minutes, or until the shrimp are opaque and cooked through and the broccoli is tender.

If you are using cooked shrimp instead of raw, shorten the second bake to 6 to 8 minutes just to warm it through. Watch closely so the shrimp stay juicy and do not turn rubbery.

Sixth Step: Make the thickened sauce

While the shrimp finish baking, pour the reserved sauce into a small saucepan. Mix 1 teaspoon tapioca flour or cornstarch with a little water to make a slurry, then stir it into the saucepan. Heat the sauce over medium heat, stirring until it bubbles and thickens.

This step gives you a smooth glaze that clings to the shrimp and broccoli instead of running off the plate. If the sauce gets too thick, add a splash of water. If it seems too thin, let it bubble a little longer.

Final Step: Serve and garnish

Spoon the shrimp and broccoli over white rice, brown rice, quinoa, or into lettuce cups. Drizzle the thickened sauce over the top, then finish with chopped green onions and sesame seeds if you like a little extra color and texture.

This is a great meal for busy weeknights, but it also works well for lunch meal prep. Serve it right away while the shrimp are hot and the broccoli still has a bit of bite.

Ingredient and Technique Notes for Better Results

Sheet Pan Honey Garlic Shrimp And Broccoli is simple, but a few small choices can make it even better. Shrimp cook quickly, so the biggest thing to remember is not to overbake them. Once they turn pink and opaque, they are ready.

Fresh or frozen shrimp

Fresh shrimp work beautifully, but frozen shrimp are totally fine too. Just make sure they are peeled and deveined, then thaw them fully and pat them dry before marinating. Dry shrimp grab onto the sauce better and bake up with a better texture.

Using coconut aminos or soy sauce

Coconut aminos are a great gluten-free option and give the sauce a slightly sweeter finish. Low-sodium soy sauce also works well if that is what you have on hand. Either way, you still get the savory backbone that makes honey garlic shrimp so tasty.

Serving ideas for different eaters

White rice is the classic choice, but brown rice gives you more fiber, quinoa adds a little protein, and lettuce cups keep things light. That flexibility makes this dish easy for families with different needs at the table.

Honey has a long history as a natural sweetener in home cooking, and it brings a warm flavor here. If you want to read more about it, this guide on the benefits of honey is a useful place to start.

Protein and Main Component Alternatives

Different proteins you can use

If shrimp is not your thing, this recipe still gives you a lot of room to play. Boneless chicken breast cut into bite-size pieces can work well, though it will need a longer cook time than shrimp. Salmon cubes are another solid choice if you want something rich and flaky.

You can also use scallops, firm white fish, or tofu for a different spin. Just keep the pieces similar in size so everything cooks evenly on the sheet pan. For a plant-based version, extra-firm tofu or chickpeas can soak up the honey garlic sauce nicely.

When shrimp is the best choice

For speed, shrimp usually wins. It cooks quickly, tastes great with garlic and ginger, and fits the whole sheet pan idea perfectly. That is why this dish works so well for weeknights when time is tight.

If you enjoy seafood dinners, you may also want to try garlic grilled shrimp for another fast shrimp option.

Vegetable, Sauce, and Seasoning Modifications

Vegetable swaps

Broccoli is a natural fit, but you can swap in other quick-roasting vegetables if needed. Cauliflower florets, sugar snap peas, asparagus, or sliced bell peppers all work well. Just keep in mind that softer vegetables may need a shorter roast time.

If you want more color on the pan, mix in red bell peppers or carrots cut into thin pieces. For extra green vegetables, add snap peas during the last few minutes so they stay bright and crisp.

Sauce changes

The honey garlic sauce is tasty as written, but you can adjust it to match your mood. Add a pinch of red pepper flakes for heat, a little sesame oil for nuttiness, or extra lemon juice for a brighter finish. If you like a sweeter sauce, add a touch more honey.

For a lower-sugar version, reduce the honey slightly and add more garlic and ginger to keep the flavor strong. You can also increase the sauce thickness with a little more slurry if you want extra coating power.

Seasoning ideas

A sprinkle of black sesame seeds, cracked black pepper, or thinly sliced green onions can make the finished plate look and taste even better. A tiny splash of toasted sesame oil right before serving also adds a nice finish.

If you enjoy easy sheet pan meals, you might also like this grilled vegetables recipe for a simple veggie side dish.

Mastering Sheet Pan Honey Garlic Shrimp And Broccoli: Advanced Tips and Variations

Once you have made this Sheet Pan Honey Garlic Shrimp And Broccoli once, it gets even easier to tweak it for your family. A few small tricks can help you get better color, better texture, and a more polished final plate.

Pro cooking techniques

Do not crowd the pan, especially when the shrimp go in. Space helps the broccoli roast instead of steam and keeps the shrimp from turning watery. If your baking sheet is small, split everything between two pans.

For the best texture, remove the shrimp as soon as they turn opaque and curl into a loose C shape. Overcooked shrimp get rubbery fast, so a quick check near the end of baking is always smart.

Flavor variations

Try a little red pepper flakes for heat, a spoonful of sesame oil for a deeper nutty note, or more ginger if you like a sharper bite. You can also add lime juice instead of lemon juice for a different citrus twist. A little chopped cilantro on top changes the flavor in a fresh way.

Presentation tips

Serve the shrimp and broccoli over rice in wide bowls, then spoon the glossy sauce over the top. Finish with green onions and sesame seeds for a restaurant-style look without any extra work. The colors really pop against white rice or crisp lettuce cups.

Make-ahead options

You can mix the sauce earlier in the day and keep it in the fridge. The shrimp can also marinate for several hours, which makes dinner even easier later. If you are meal prepping, cook a batch of rice at the same time so everything is ready to assemble.

Nutrition and Time at a Glance

Recipe Detail	Amount
Prep time	15 minutes
Cook time	12 minutes plus 10 minutes for broccoli
Total time	27 minutes plus marinating time
Calories per serving	268
Carbohydrates	30.7 g
Protein	24.7 g
Fat	6.7 g
Cholesterol	182.5 mg
Sodium	707 mg
Fiber	2 g
Sugar	19 g

This recipe is naturally gluten-free and dairy-free when made with coconut aminos, and it fits right into a busy weeknight meal plan.

How to Store Sheet Pan Honey Garlic Shrimp And Broccoli: Best Practices

Refrigeration

Let leftovers cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Keeping the food fully cooled before sealing helps reduce extra moisture and keeps the broccoli from getting too soft.

Freezing

You can freeze leftovers for up to 2 months in a freezer-safe bag or container. Portion the shrimp and broccoli into single servings so they thaw faster and are easier to reheat. Just remember that shrimp texture is best when fresh, so freezing works, but it is not quite as good as eating it within a few days.

Reheating

The best way to reheat is in a 350 degrees F oven for 5 to 7 minutes. You can also use the microwave in short bursts, stirring halfway through. Add a splash of water or soy sauce if the glaze has thickened too much in the fridge.

Meal prep notes

This recipe is great for meal prep lunches over rice or greens. If you are packing it ahead, keep the sauce separate when possible so the broccoli stays firmer. Reheat gently so the shrimp stay tender.

FAQs: Frequently Asked Questions About Sheet Pan Honey Garlic Shrimp And Broccoli

Is sheet pan honey garlic shrimp and broccoli healthy?

Yes, sheet pan honey garlic shrimp and broccoli is a nutritious meal packed with lean protein from shrimp (about 20g per serving) and fiber-rich broccoli, which provides vitamins C and K. Each serving has around 300 calories, low carbs (under 20g), and no added sugars beyond a touch of honey for natural sweetness. It’s naturally gluten-free and dairy-free when using tamari instead of soy sauce. Shrimp offers omega-3s for heart health, while broccoli supports digestion and immunity. Bake it in one pan for minimal oil (just 2 tbsp sesame or olive oil), making it a balanced, low-effort dinner ready in 20 minutes. Pair with quinoa or brown rice for a complete meal under 400 calories.

How long does it take to cook sheet pan honey garlic shrimp and broccoli?

This sheet pan honey garlic shrimp and broccoli cooks in just 12-15 minutes at 425°F, for a total prep-to-plate time of 25 minutes. Start by tossing broccoli florets with 1 tbsp oil, salt, and pepper on a lined sheet pan; roast for 8 minutes. Meanwhile, whisk sauce: 3 tbsp honey, 3 tbsp soy sauce or tamari, 4 minced garlic cloves, 1 tbsp sesame oil, and 1 tsp ginger. Add thawed shrimp (peeled, deveined, tails on or off), toss in sauce, and bake 4-7 more minutes until shrimp is pink and opaque (145°F internal temp). Flip halfway for even cooking. Quick cleanup: line pan with foil or parchment. Serves 4; scale up for meal prep.

What ingredients do I need for sheet pan honey garlic shrimp and broccoli?

For 4 servings, gather: 1.5 lbs large shrimp (peeled, deveined), 4 cups broccoli florets, 3 tbsp honey, 3 tbsp low-sodium soy sauce or tamari, 4 garlic cloves (minced), 1 tbsp sesame oil, 2 tbsp olive oil, 1 tsp fresh grated ginger, salt, pepper, and optional sesame seeds or green onions for garnish. No fancy tools needed—just a sheet pan and bowl. Sub frozen broccoli (thaw first) or cauliflower. For spice, add red pepper flakes. Full nutrition: high protein (25g/serving), low fat. Measure honey precisely to avoid overly sweet results; taste sauce before baking and adjust.

Can I use frozen shrimp for sheet pan honey garlic shrimp and broccoli?

Yes, frozen shrimp works perfectly for sheet pan honey garlic shrimp and broccoli—thaw it first under cold water for 10 minutes or in the fridge overnight to prevent watery results. Pat dry thoroughly with paper towels to ensure crispy edges and even sauce coating. Use 1.5 lbs raw, peeled, deveined shrimp (16/20 count). Toss directly with the honey-garlic-soy sauce mix after roasting broccoli 8 minutes. Bake 5-6 more minutes at 425°F until shrimp curls and turns pink. Avoid overcrowding the pan; use two if needed. This method keeps texture firm, not rubbery. Pro tip: Frozen shrimp saves time and is often cheaper; buy deveined for ease.

How do I store leftover sheet pan honey garlic shrimp and broccoli?

Store leftover sheet pan honey garlic shrimp and broccoli in an airtight container in the fridge for up to 3 days. Cool completely first to avoid sogginess. Reheat in a 350°F oven for 5-7 minutes or microwave (covered, 1-2 minutes on high), stirring halfway—oven method best preserves crisp broccoli and juicy shrimp. Freezes well for 2 months: portion into freezer bags, thaw overnight in fridge, then reheat. Sauce may thicken; add a splash of water or soy sauce. Don’t refreeze thawed shrimp. Makes great lunch bowls over greens or rice. Safety note: Discard if shrimp smells off or broccoli wilts. Yields 4 servings; perfect for weekly meal prep.