Shrimp and Broccoli Sheet Pan Meal (Video)
I love this Shrimp and Broccoli Sheet Pan Meal that combines roasted broccoli and shrimp with a delicious glaze with Asian flavors! And you can use as much or as little Sriracha Sauce as you prefer for the glaze!
Did the words Shrimp and Broccoli in this title for Shrimp and Broccoli Sheet Pan Meal get your attention? This new sheet pan meal recipe that has large shrimp cooked with broccoli actually came about because I had some of those pricey jumbo shrimp in my freezer that needed to be used. I thawed them out when I was having a cooking session with my gorgeous niece Kara, and we came up with this tasty shrimp and broccoli dinner with Asian flavors.
Then when I asked on the Kalyn’s Kitchen Facebook Page if it was too close to summer to feature a Sheet Pan Meal, people assured me they love easy sheet pan meals even when the weather gets warmer. And this spicy shrimp and broccoli sheet pan meal cooks quickly, so it shouldn’t heat up your kitchen that much; enjoy!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- large frozen shrimp, thawed
- fresh broccoli
- Olive Oil (affiliate link)
- Black Sesame Seeds (affiliate link) (optional)
- soy sauce or reduced sodium soy sauce, use Gluten-Free Soy Sauce (affiliate link) if needed.
- rice vinegar (affiliate link)
- Monkfruit Sweetener (affiliate link), or sweetener of your choice
- Sugar-Free Maple Syrup (affiliate link)
- Sriracha Sauce (affiliate link)
- Asian sesame oil (affiliate link)
- Garlic Powder (affiliate link)
Do you have to use Sriracha in the glaze for this shrimp and broccoli meal?
The glaze for this sheet pan meal has soy sauce, rice vinegar, Monkfruit sweetener, sugar-free maple syrup, Sriracha sauce, sesame oil, and garlic powder. If you’re not a fan of the spicy flavor of Sriracha Sauce, you can leave it out, or use just a smaller amount of Sriracha to make it just slightly spicy.
What size shrimp did we use for the Shrimp and Broccoli Sheet Pan Meal?
In the U.S. shrimp are sold with a number that tells how many shrimp it takes to make a pan. For this recipe we used extra-large 16-20 sized shrimp.
Want more recipes with Shrimp or Broccoli?
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Check out Sheet Pan Meals to find more recipes like this one!
How to Make Shrimp and Broccoli Sheet Pan Meal:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe
- I used extra-large 16-20 per pound size shrimp, but if you have a smaller size, cook the shrimp for slightly less time.
- Let shrimp thaw overnight in the fridge or all day while you’re at work and then drain very well while you mix the marinade/sauce mixture.
- Pat shrimp dry with paper towels, then put shrimp in a Ziploc bag, add half the sauce mixture, and let shrimp marinate about 30 minutes (or a little longer won’t hurt.)
- While shrimp marinates, preheat oven to 400F/200C, trim the broccoli and chop into bite-sized pieces.
- Toss broccoli with 1 1/2 tablespoons of olive oil (or another neutral-flavored oil will work.)
- Brush a large baking sheets with a few teaspoon of olive oil and spread the broccoli out so pieces are not touching each other.
- Roast the broccoli 12-15 minutes, remembering it will cook more after you add the shrimp.
- Then add the shrimp (putting them in the spaces between the broccoli) and roast about 6-8 minutes more. (Don’t overcook; start to check after four or five minutes. Shrimp is done when it’s barely firm and bright pink.)
- Brush the cooked broccoli and shrimp with the reserved glaze mixture, sprinkle with Black Sesame Seeds (affiliate link) if desired, and serve the Sriracha-Spiced Shrimp and Broccoli hot!
Make it a Low-Carb Meal:
More recipes for Shrimp:
Sheet Pan Meal Ingredients:
- 1 lb. large frozen shrimp, peeled and deveined (see notes)
- 1 lb. fresh broccoli, trimmed and cut into bite-sized pieces (see notes)
- 1 1/2 T + 2 tsp. olive oil
- 2 tsp. black sesame seeds (optional)
- 1/3 cup soy sauce or reduced sodium soy sauce (Use gluten-free soy sauce if needed.)
- 2 T rice vinegar (see notes)
- 2 T sweetener of your choice (see notes)
- 2 tsp. sugar-free maple syrup (see notes)
- 2 tsp. Sriracha Rooster Sauce (see notes)
- 2 tsp. Asian sesame oil
- 1/2 tsp. garlic powder
- Let shrimp thaw overnight in the fridge or all day while you're at work and then drain very well in a colander placed in the sink.
- Whisk together the soy sauce, rice vinegar, sweeteners of your choice, Sriracha sauce, sesame oil, and garlic powder to make the sauce.
- When shrimp have drained well, pat shrimp dry with paper towels.
- Put shrimp in a Ziploc bag, add half the sauce mixture, and let shrimp marinate about 30 minutes (or a little longer won't hurt.)
- While shrimp marinates, trim broccoli and cut into bite-sized pieces.
- Preheat oven to 400F/200C.
- Put broccoli into a bowl and toss with 1 1/2 tablespoons of olive oil. Brush a large baking sheet with 2 tsp. olive oil.
- Roast the broccoli for 12-15 minutes, or until it's as tender-crisp as you prefer. (I would taste a piece after 10-12 minutes if you like your broccoli fairly crisp. Remember the broccoli will cook longer with the shrimp.)
- Then add the shrimp (putting them in the spaces between the broccoli) and roast about 6-8 minutes more. (Don't overcook; start to check after four or five minutes. Shrimp is done when it's barely firm and bright pink.)
- Remove from the oven when shrimp is barely done and brush the cooked broccoli and shrimp with the reserved glaze mixture.
- Sprinkle with sesame seeds if desired, and serve Sriracha-Spiced Shrimp and Broccoli hot.
I used 16-20 shrimp to a pound size; you can use a smaller size but reduce the cooking time a little for smaller shrimp. And buy shrimp already peeled and deveined if you have that option; so much easier!
We had 6 cups broccoli florets after trimming.
I used Monkfruit Sweetener for this recipe, combined with a little sugar-free maple syrup (or use agave nectar if you prefer, but it has more carbs). You can use just one sweetener of your choice, but the maple syrup or agave helps the glaze stick to the broccoli and shrimp better. (links are affiliate links.)
Use more or less Sriracha to taste. Do not use seasoned rice vinegar which contains sugar.
Nutritional information is calculated using zero net carbs for the sweetener.
This recipe created by Kalyn and Kara, and inspired by Low-Carb Asian Shrimp and Brussels Sprouts Sheet Pan Meal.
Amount Per Serving: Calories: 266Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 6gCholesterol: 240mgSodium: 2623mgCarbohydrates: 10.5gFiber: 5gSugar: 6gProtein: 31g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Shrimp and Broccoli dinner is a great dish for any low-carb diet, including any phase of the original South Beach Diet as long as you use low-carb sweeteners like the ones I use. You might want to replace agave with an approved sweetener for South Beach Phase One or Keto diets, although truthfully I wouldn’t worry about such a small amount used in a marinade/glaze.
Find More Recipes Like This One:
Use Sheet Pan Meals to see more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This sheet pan meal with shrimp and broccoli was first posted in 2018. The recipe was last updated with more information in 2023.