These sheet pan shrimp and broccoli roasted with hot honey are a weeknight lifesaver – they’ll be on the dinner table in 30 minutes.
A sheet pan is one of my favorite tools for putting a no-frills dinner on the table on a busy weeknight.
Packed with tangy, savory, and sweet flavor, this easy sheet metal meal couldn’t be easier to make. Oven roast shrimp and broccoli florets, drizzle with a sweet and tangy hot honey and you have the ultimate 30 minute meal. Pair it with white or brown rice, quinoa, or even orzo for a complete meal!
This tin dinner is also fully customizable. Swap out the broccoli for cauliflower florets, chunks of pepper, or halved Brussels sprouts if you have these veggies in your fresh food drawer instead. Or try replacing the shrimp with bite-sized diced chicken breasts or thinly sliced sausage. It’s a meal you can make yourself!
Toss a mix of veggies and proteins on a sheet pan, roast it all together in the oven, and you’ll have a complete meal in no time. Here tender prawns are fried with broccoli florets.
Cutting the florets a similar size to the shrimp ensures it’s an easy-to-eat dish, while a garlic and honey glaze brings the entire dish together. It’s a dinner bursting with texture and flavor. The broccoli comes out tender and charred while the shrimp is ultra juicy and sweet.
what is hot honey
If you are unfamiliar with hot honey, allow me to introduce you. Hot honey is simply honey infused with chili peppers.
Sometimes a dash of vinegar is added to thin the mixture and give it a little flavor, and sometimes hot sauce is used in place of chili peppers, but the result is the same: honey that’s both sweet and hot.
This spice has grown in popularity in recent years and there are a handful of brands available at specialty stores and grocery stores like Whole Foods. My favorite brands are Red Clay and Mike’s Hot Honey.
It’s also easy enough to make at home, simply heating honey and red pepper flakes together on the stovetop to infuse the honey with spices. This recipe includes instructions on how to make it, giving you the choice of making it yourself or picking up a bottle from the store.
What to do with hot honey
Hot honey is a versatile spice that has endless uses. If you start with a store-bought bottle of hot honey, you’ll have enough left over to mess around with in the kitchen. While the recipe below is just enough for this dish, it might be worth doubling or triple the amount so you have a little extra.
Try drizzle it on everything from pepperoni pizza and rotisserie chicken to roasted Brussels sprouts and corn on the cob. It’s even a surprisingly delicious addition to a cocktail like a Hot Toddy or Old Fashioned, or as a topping for vanilla ice cream. Store hot honey in an airtight container in your pantry at room temperature for up to a month.
To use the best shrimp
Fresh or frozen shrimp can be used for this recipe. Unless I can get really fresh shrimp from my local fish market, I usually buy frozen, uncooked shrimp at the grocery store.
In most cases, the “fresh” shrimp at the grocery store are frozen and thawed beforehand. So if you buy frozen food, you can thaw it as needed, and the shrimp will end up much fresher than what they sell behind the counter.
Place needed amount of frozen shrimp in a covered bowl or ziplock bag the night before and let thaw in refrigerator until ready to start dinner.
I prefer large shrimp (size 31/35) for this sheet pan, although shrimp that are slightly smaller or slightly larger also work well if that’s more available to you.
- Smaller shrimp will only take 4 to 6 minutes to cook
- Larger shrimp will take 8 to 10 minutes.
As a rule, shrimp that are already peeled and deveined are slightly more expensive than shrimp that you have to peel and devein yourself. I find it a quick and easy process, so I generally choose to do it myself to save a few bucks. If you want to learn how to do this, read this guide. However, you can also buy them ready made if you prefer.
Serve and store
As I mentioned before, my favorite way to serve these fried shrimp and broccoli is over white or brown rice. But it also tastes great over quinoa, couscous or orzo or with a side salad. Or just serve it all by itself – it holds its own!
The dish is not super juicy, but rather sticky and glassy from the hot honey. I love topping it off with a big squirt of lime juice to add a bit of freshness to every bite and an extra sprinkle of red pepper flakes for a little extra spice.
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Avoid the microwave and instead warm them in a skillet over low heat until just warmed through.
More weeknight shrimp dinner recipes
- Creamy shrimp and broccoli fettuccine
- Shrimp, scampi
- fried rice with shrimp
- Shrimp Quesadilla
- Smokey Paprika Shrimp Skewers
Shrimp and broccoli fried in hot honey
ingredients
For the rice
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1 Cup long grain rice
For the hot honey
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3 tablespoon honey
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1 teaspoon red pepper flakes
For shrimp and broccoli
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1 lb broccolicut into bite-sized florets
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3 tablespoon olive oildivided
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1 teaspoon kosher saltdivided
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1/2 teaspoon fresh ground black pepper
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3 tablespoon hot honeydivided
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3 cloves garlicchopped
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1 lb uncooked large shrimppeeled and deveined (size 31/35)
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paprika flakes lime wedgesfor serving (optional)
method
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Put the rack in the oven and preheat the oven:
Place a wire rack in the center of the oven. Preheat oven to 400°F.
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Prepare rice:
Bring a large pot of salted water to a boil over medium-high heat. Add the rice and continue cooking until tender, about 30 minutes. Drain the rice well through a fine sieve, return the rice from the stove to the empty pot, cover and leave to steam for 10 minutes.
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Make the hot honey:
While the rice is cooking, prepare the hot honey. In a small saucepan over medium-high heat, add the honey and red pepper flakes. Heat the hot honey, stirring occasionally, until just warmed through, about 5 minutes. Set aside to steep while the broccoli roasts.
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Season and Roast Broccoli:
Place the broccoli on a baking sheet without parchment paper. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Turn to coat and spread the broccoli into an even layer. Fry for 10 minutes.
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Finish hot honey and season the shrimp with salt and pepper:
Meanwhile, in a small bowl, use a whisk to mix together 2 tablespoons of hot honey, the remaining 1 tablespoon of olive oil, and the minced garlic.
Season the shrimp with the remaining 1/2 teaspoon Kosher salt and the remaining 1/4 teaspoon freshly ground black pepper.
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Carefully place shrimp on the baking sheet with broccoli:
Place the shrimp on the baking sheet, drizzle with the hot honey mixture and toss with the broccoli. Spread into an even layer and return to the oven. Continue to sauté, stirring both the broccoli and shrimp halfway through, until the shrimp are pink and just opaque and the broccoli is tender and charred in spots, another 6 to 8 minutes.
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Drizzle over the remaining hot honey, garnish and serve:
Drizzle the remaining 1 tablespoon of hot honey over the shrimp and broccoli before serving over rice. Garnish with additional red pepper flakes and a squeeze of lime juice, if desired.
| nutritional information (per serving) | |
|---|---|
| 370 | calories |
| 13g | Fat |
| 35g | carbohydrates |
| 30g | protein |
