1-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.

2-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.

3-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.

4-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.

5-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.

6-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.

7-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.