Honey garlic shrimp and broccoli is an easy and healthy dinner recipe! Everything is baked on a sheet pan and the the sauce is sticky and made with no soy sauce. This asian inspired meal will be your new favorite meal! Serve with lots of broccoli or rice.
Shrimp reminds me of family gatherings because my dad always picks up shrimp with cocktail sauce as an appetizer. Our family destroys that app in minutes! My family loves shrimp!
I haven't always been a fan but as I get older I like shrimp more and more. Especially when it's in recipes like this honey garlic shrimp. I love to eat it to switch it up from chicken and beef and it's great for meatless Monday or Fridays during lent!
If you're familiar around here you know I'm a sucker for sheet pan meals like sheet pan chicken fajitas, sheet pan sausage and veggies and butternut squash and apples. They're so easy and you only have one pan to clean!
Ingredients for Honey Garlic Shrimp:
Shrimp is the star of the show of course. Try to buy fresh shrimp from your grocery store, but you can probably find it frozen too. You can take the tails off before you bake them or you can leave them on because they look prettier. Just make sure everyone takes them off before eating!
Coconut aminos is a large portion of the sauce and it's essentially soy sauce, minus the soy. It tastes just like it! You can get it at most grocery stores, especially ones like Whole Foods and Trader Joe's.
Garlic makes a big portion of the sauce's flavor so we're using 4 cloves in this recipe!
Honey is the other star of the sauce. It makes this sauce a little sticky and a little sweet!
Is Honey Garlic Shrimp Healthy?
This recipe for honey garlic shrimp is really healthy! It's both gluten free and dairy free and because it's only sweetened with honey it fits well into an anti-inflammatory diet. It also fits really well into a vegetarian diet. You will feel so good after eating this healthy dinner.
What goes with honey garlic shrimp?
You can serve it over rice or you can add some extra broccoli to the pan to make lots of veggies on the side. You could also serve it over rice noodles or quinoa!
How to Make Honey Garlic Shrimp:
Start by marinading the shrimp for 15 minutes. While it's marinating, start roasting the broccoli because it takes longer to cook. When it's done marinating, remove the broccoli from the oven and push it to one side. Add the shrimp to the other side of the pan and put everything back in the oven for 10-12 more minutes or until the shrimp is translucent and cooked. Serve with extra sauce!
If you love this recipe as much as I do, don't forget to give me a star rating and tag me on Instagram with @what_mollymade so I can see it and feature you!
More sheet pan recipes:
Honey Garlic Shrimp
For the broccoli:
- 12 ounces brocolli florets
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon pepper
For the shrimp:
- ¼ cup honey
- ⅓ cup coconut aminos (or soy sauce if you prefer)
- 4 cloves minced garlic
- 1 teaspoon peeled and grated fresh ginger (optional but delicious)
- 2 teaspoons fresh lemon juice
- 1 lb medium uncooked shrimp (peeled & deveined)
- 2 teaspoons olive oil
- ½ teaspoon tapioca flour (or corn starch)
- optional: chopped green onion and sesame seeds for garnish
Serve with: white or brown rice
- Preheat oven to 400 degrees F. Line a large baking sheet with foil or a silpat mat and spray with non stick spray. Set aside.
- Whisk the honey, coconut aminos, garlic, ginger and lemon juice together in a medium bowl. Place half of it in a separate bowl to make the sauce. With the remaining marinate in the bowl, add the shrimp and toss to coat. Marinate the shrimp in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step later.
- While it’s marinating, start roasting the broccoli. Add the broccoli to the prepared baking pan and drizzle with olive oil and sprinkle with salt and pepper. Bake for 10 minutes.
- Remove pan form the oven and push the broccoli to one side of the pan (keeping it in a single layer). Add the marinated shrimp then bake for 10-12 more minutes until the shrimp are opaque and broccoli is tender.
- While the shrimp are baking, make the sauce. Add the reserved sauce to a small sauce pan. Whisk together the tapioca flour with 1 tablespoon of water then add it to the saucepan. Heat on medium-high, stir constantly until the sauce begins to thicken. Set aside.
- To save time, make instant brown or white rice while the shrimp and broccoli are baking as well
- Once baked serve over rice with extra sauce and sesame seeds and green onions if desired.
How yummy and delicious this looks! Thank you for sharing your recipe!
Molly Leonard says
You're welcome, Amy!
Is the lemon juice just for garnish at the end or part of the sauce? It is listed in the ingredients for the shrimp, but I don’t see it in the directions at all.
Molly Thompson says
Hey Jenna! Thanks for pointing that out. That was a typo in the description and the lemon juice was accidentally not included. This recipe was tested and written with the lemon juice in the sauce. I updated the typo. Thanks again!
Can you post the nutritional information for the recipe?
Tova Hershman says
Delicious and such a perfect easy dinner recipe! This will definitely be added to our weekly dinner rotation. 🙂
Molly Thompson says
Love to hear that! Thanks!
I’m making this tonight! In the “for the shrimp” section, there is listed “2 tsp olive oil”, but I don’t see it used. Is it for the sauce? I see olive oil for roasting the broccoli, but not anywhere for the shrimp. Thx