Sheet Pan Shrimp and Broccoli
The ultimate comfort food for busy weeknights, Sheet Pan Shrimp and Broccoli combines tender shrimp with vibrant broccoli in a flavorful sauce. This easy, one-pan dish is perfect for a quick dinner that the whole family will love. Make it tonight for a satisfying meal!
Equipment
- Frying Pan
- Chef's Knife
- Whisk
- Baking Sheet
- Oven
Ingredients
- 2 medium/large heads Broccoli Chopped into florets (about 5 cups or 12 ounces)
- ⅓ cup Soy Sauce Lower-sodium
- 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 Fresh Ginger Minced
- ¼ teaspoon Red Pepper Flakes Plus additional to taste
- 1 pound Jumbo Shrimp 26/30 count, deveined with tails on
- 2 tablespoons Toasted Sesame Seeds
- ¼ cup Green Onions Chopped
- 1 serving Brown Rice or Quinoa For serving
Instructions
- 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 is 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.
Notes
No additional notes available.