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- 1 lb large shrimp, peeled and deveined - 4 cups broccoli florets - 1/4 cup honey - 1/4 cup low-sodium soy sauce - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons sesame oil - 1 tablespoon rice vinegar - 1 teaspoon red pepper flakes - Salt and pepper to taste - 2 tablespoons sesame seeds (for garnish) - Fresh cilantro, chopped (optional) Gathering the right ingredients makes a big difference. The shrimp should be large, fresh, and ready to go. I prefer using peeled and deveined shrimp for ease. Broccoli is the perfect veggie here. It brings great crunch and color. I use four cups of florets to balance the shrimp. Honey is key for the sweetness. It adds a lovely glaze. Low-sodium soy sauce gives depth to the sauce. The garlic and ginger bring bold flavors. They make the dish bright and tasty. Don't skip the sesame oil and rice vinegar. They add richness and a slight tang. The red pepper flakes let you control the heat. Season with salt and pepper to taste. Sesame seeds and fresh cilantro add a perfect finish. They not only look good but taste great too! - Preheat the oven to 400°F (200°C). - Line the baking sheet with parchment paper. This makes cleanup easy later. - In a bowl, mix honey, soy sauce, minced garlic, grated ginger, sesame oil, rice vinegar, and red pepper flakes. - Whisk them together until fully blended. This sauce adds a sweet and savory touch. - Toss the shrimp with half of the sauce. Let it marinate for about 10 minutes. This helps the shrimp soak up the flavors. - Spread the broccoli florets on the baking sheet. Roast them for 10 minutes until they begin to soften. - After 10 minutes, remove the baking sheet from the oven. - Arrange the marinated shrimp over the broccoli and drizzle the remaining sauce on top. - Roast everything for an additional 8-10 minutes until the shrimp are pink and cooked through. To make this dish just right for you, adjust the red pepper flakes. Start with one teaspoon. If you love spice, add more. You can also brighten the flavor by adding a splash of lemon or lime juice. Just squeeze it in before serving. This adds a nice zest that pairs well with the shrimp and broccoli. To cook the shrimp and broccoli evenly, spread them out on the baking sheet. Avoid crowding them; this helps them roast nicely. Check the shrimp for doneness by looking for a pink color. They should be opaque and firm. If you cook them too long, they might get tough. So, keep an eye on the timer! You can serve the dish right from the baking sheet for a rustic look. If you prefer, plate the shrimp and broccoli separately. Drizzle any leftover sauce on top for extra flavor. For a complete meal, serve it with rice or quinoa. This adds a nice base and makes it filling. {{image_4}} You can switch shrimp for chicken or tofu. For chicken, use boneless thighs or breasts. Cut them into bite-sized pieces. Cook them until they reach an internal temp of 165°F (75°C). Tofu is a great choice for a vegan option. Press it to remove extra water, then cube it. Use the same marinade and bake until golden. Both options give you a tasty meal. Feel free to get creative with veggies. Bell peppers, snap peas, and carrots work well here. Cut them into small pieces to match the broccoli. Adjust cooking times based on what you add. For instance, bell peppers may need less time than broccoli. Start roasting the broccoli for 10 minutes before adding other veggies. This way, everything cooks evenly and stays crisp. Want some heat? Add sriracha to the honey garlic sauce for a spicy kick. Start with one tablespoon and adjust to taste. For a sweeter dish, add more honey or maple syrup. This change makes the sauce richer and thicker. Both variations give you new flavors to try while keeping the dish fun and tasty. Store your leftover shrimp and broccoli in an airtight container. This keeps them fresh and safe. You can keep them in the fridge for up to three days. After that, the shrimp may lose its texture, and the broccoli may not taste as good. To freeze the dish, let it cool completely first. Then, place it in a freezer-safe container or bag. Be sure to remove as much air as possible. This helps prevent freezer burn. You can store it in the freezer for up to three months. When it’s time to enjoy again, thaw it overnight in the fridge. For the best results, reheat in the oven. Preheat to 350°F (175°C). Place the shrimp and broccoli on a baking sheet and cover it with foil. This keeps the moisture in. Heat for about 15 minutes or until warm. If using the microwave, place the dish in a microwave-safe container. Heat in short bursts, stirring in between. This helps maintain the texture and flavor. Enjoy your meal! Cooking shrimp on a sheet pan takes about 8 to 10 minutes. You want to see the shrimp turn pink and opaque. This shows they are done. Make sure not to overcook them, or they will become tough. Keep an eye on them towards the end of cooking. Yes, you can use frozen shrimp. Just make sure to thaw them first. You can do this in cold water for about 15 minutes. Once thawed, peel and devein them if needed. The taste will be great, but fresh shrimp may cook faster. For sides, steamed rice or quinoa works well. You can also try serving with noodles or a light salad. Adding a squeeze of lemon or lime can brighten the meal. Fresh herbs like cilantro can also enhance the flavors. This dish combines shrimp, broccoli, and a tasty honey garlic sauce. We learned how to prepare the ingredients, make the sauce, and roast everything for a quick meal. You can adjust spice levels and try different proteins or veggies. Storing leftovers properly keeps the dish fresh. In the end, this recipe is easy, flavorful, and fun to make. Enjoy your cooking adventure!

Sheet-Pan Honey Garlic Shrimp & Broccoli

Discover the deliciousness of sheet-pan honey garlic shrimp and broccoli! This easy recipe combines succulent shrimp and vibrant broccoli with a mouthwatering honey garlic sauce, all roasted to perfection. In just 30 minutes, you can create a healthy, flavorful meal that your family will love. Click through to explore the full recipe and enjoy a hassle-free dinner that's sure to impress!
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Ingredients
  

1 lb large shrimp, peeled and deveined

4 cups broccoli florets

1/4 cup honey

1/4 cup low-sodium soy sauce

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons sesame oil

1 tablespoon rice vinegar

1 teaspoon red pepper flakes (adjust for desired heat level)

Salt and pepper to taste

2 tablespoons sesame seeds (for garnish)

Fresh cilantro, chopped (for garnish, optional)

Instructions
 

Begin by preheating your oven to 400°F (200°C). To ensure an easy cleanup later, line a large baking sheet with parchment paper.

    In a small mixing bowl, combine the honey, low-sodium soy sauce, minced garlic, grated ginger, sesame oil, rice vinegar, and red pepper flakes. Whisk the ingredients together until fully blended to form your flavorful sauce.

      In a separate large mixing bowl, toss the peeled and deveined shrimp with half of the prepared honey garlic sauce. Allow the shrimp to marinate for approximately 10 minutes, letting the flavors meld.

        On the lined baking sheet, spread the broccoli florets in an even layer. Lightly drizzle with olive oil and season generously with salt and pepper to taste.

          Roast the seasoned broccoli in your preheated oven for about 10 minutes, until it begins to soften and caramelize.

            After the initial roasting time, carefully remove the baking sheet from the oven. Arrange the marinated shrimp over the roasted broccoli, then drizzle the remaining honey garlic sauce evenly over the top.

              Place the baking sheet back in the oven and roast for an additional 8-10 minutes, or until the shrimp are pink, opaque, and cooked through.

                Once cooked, carefully remove the baking sheet from the oven and sprinkle sesame seeds on top. If desired, add a finishing touch with chopped fresh cilantro for added brightness and flavor.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                    - Presentation Tips: For a rustic presentation, serve directly from the baking sheet. Alternatively, portion the shrimp and broccoli onto individual plates. Drizzle any remaining sauce over the top for an extra flavor burst, and consider serving alongside steamed rice or fluffy quinoa to create a complete and satisfying meal.