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honey garlic shrimp and broccoli in a bowl with white rice.

Honey Garlic Shrimp and Broccoli

4.80 from 10 votes
This honey garlic shrimp and broccoli recipe brings all the flavor of your favorite stir-fry—roasted on a single sheet pan for easy cleanup. I toss juicy shrimp and crisp-tender broccoli in a sticky honey garlic sauce and serve it over rice for a 20-minute meal that tastes better than takeout.
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Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 4 people
Author: Molly Thompson

INGREDIENTS

Roasted Broccoli

  • 12 ounces broccoli florets
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Honey Garlic Shrimp

  • 1/4 cup honey
  • 1/3 cup coconut aminos or low sodium soy sauce
  • 1 Tablespoon olive oil
  • 4 cloves minced garlic
  • 1 teaspoon peeled and grated fresh ginger
  • 2 teaspoons fresh lemon juice
  • 1 lb large uncooked shrimp peeled & deveined
  • 1 teaspoon tapioca flour or cornstarch
  • Garnish: Chopped green onion and sesame seeds
  • White rice, brown rice, quinoa, or lettuce cups for serving

INSTRUCTIONS

  • 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, olive oil, coconut aminos, garlic, ginger and lemon juice together in a medium bowl. Pour half of it in a separate bowl, cover, and refrigerate to make the sauce later. Add the shrimp to the remaining marinade and toss to coat. Marinate the shrimp in the refrigerator for 15 minutes or for up to 8-12 hours.
    1/4 cup honey, 1/3 cup coconut aminos or low sodium soy sauce, 1 Tablespoon olive oil, 4 cloves minced garlic, 1 teaspoon peeled and grated fresh ginger, 2 teaspoons fresh lemon juice, Garnish: Chopped green onion and sesame seeds, 1 lb large uncooked shrimp
  • 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.
    12 ounces broccoli florets, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon pepper
  • 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 bubble thicken. Remove from the heat.
    1 teaspoon tapioca flour
  • To save time, make instant brown or white rice while the shrimp and broccoli are baking as well. Serve the honey garlic shrimp and broccoli over rice with extra sauce and sesame seeds and green onions if desired.

Notes

Cooked shrimp. You could use cooked frozen shrimp if you would like. Make sure shrimp is completely thawed and bake for less time, about 6-8 minutes.
Serving Suggestions. If you don't want to serve with rice you could add more broccoli to the sheet pan to have more veggies. It would would be great with quinoa or inside lettuce cups too!
More Veggies. 

Nutrition

Serving: 1serving | Calories: 268kcal | Carbohydrates: 30.7g | Protein: 24.7g | Fat: 6.7g | Cholesterol: 182.5mg | Sodium: 707mg | Fiber: 2g | Sugar: 19g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!