Delish Honey Garlic Shrimp Sheet Pan Dinner

This is the weeknight dinner that lets you feel like you tried without actually trying: a sticky-sweet, garlicky, pineapple-glossed shrimp situation that happens entirely on one sheet pan. It’s fast, it’s loud with flavor, and it’s the kind of recipe that makes people think you planned something—when really you just opened the pantry, met eyes with a bottle of soy sauce, and said “let’s dance.” Bonus: the caramelized edges make you look like you know what broiling is. I do. Sometimes by accident.

Last time I made this, my husband proudly brought home “jumbo shrimp” that were actually medium but with big dreams, and my kid ate half the pineapple off the tray before it hit the oven because “taste testing is important.” Meanwhile, the marinade bag leaked across the counter, so our floor stayed honey-glazed for three business days. Did I still serve it with a flourish and pretend the stickiness was part of the experience? Absolutely.

Time-Saving Hacks

– Buy the jarred minced garlic. Yes, it’s controversial. No, I will not be taking questions.
– Line the sheet pan with foil and then parchment, because we’re double-stacking our way out of scrubbing.
– Use pre-cut pineapple or canned rings—just drain like your reputation depends on it.
– Toss everything right on the sheet pan. Bowls? Couldn’t be me.
– Forgot to thaw shrimp? Rinse under cool water for 5 minutes, pat dry, pretend you planned this.
– Microwave the honey for 10 seconds so it mixes like a cooperative adult.

Serving Ideas

– A mountain of rice to catch the sticky sauce—white, brown, jasmine, whatever you claimed you’d eat in January.
– Coconut rice if you’re feeling tropical; reality check provided by the laundry buzzer.
– A lime wedge and chili flakes, a.k.a. “garnish” for people who like drama.
– A simple cucumber salad because balance (and because cucumbers can’t be overcooked).
– Serve with wine if the kids drove you nuts, sparkling water if you’re pretending they didn’t.

What to Serve It With

– Steamed rice, quinoa, or cauliflower rice if you’re in your virtuous era.
– Garlic butter noodles when you want your carbs to have carbs.
– Roasted broccoli or snap peas on the same tray—add them first for a 10-minute head start.
– A crunchy slaw with sesame dressing to cut the sweet.
– Edamame with flaky salt, because apparently I snack while dinner cooks.

✔Tips & Mistakes

– Pat shrimp dry. Water is the enemy of browning and the best friend of sad, steamy shrimp.
– Don’t crowd the pan. If they’re touching, they’re steaming. Give them some personal space; it’s 2025.
– Add pineapple and peppers first for a few minutes if you like them extra roasty, then add shrimp.
– Watch the clock: shrimp go from glossy perfection to rubber band in about 2 minutes.
– Broil at the end for 1–2 minutes if you want those sticky, caramelized edges. Stand guard.
– Using canned pineapple? Drain well or you’ll make syrup soup.
– Salt carefully—soy sauce is already salty. Taste, then sass.
– If the sauce looks pale, whisk in a little extra honey and a squeeze of lime for shine and balance.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keeps 2–3 days in a sealed container.
– Reheat gently in a skillet over medium or in the oven at 325°F for 6–8 minutes. Microwaving works but brings rubber energy—go low and slow.
– Not ideal for freezing once cooked, but the sauce can be mixed ahead and chilled for a week.
– If you somehow have extra sauce on the tray, spoon it over rice and call it a chef’s treat.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Maple syrup instead of honey for a cozier vibe.
– Add grated ginger or sriracha for heat.
– No shrimp? Use chicken thighs (cook them first), tofu cubes, or salmon pieces (short cook time).
– Veggie free-for-all: broccoli, snap peas, zucchini, or red onion—use what’s softening in your crisper and your conscience.
– Skip sesame oil if you must; add a little extra lime or a pat of butter for richness.
– Pineapple shy? Try mango chunks or orange wedges for citrusy drama.

Frequently Asked Questions

Delish Honey Garlic Shrimp Sheet Pan Dinner

This easy sheet pan dinner features juicy honey-garlic shrimp and crisp-tender veggies, roasted together for a sweet, savory, and slightly spicy meal in under 30 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pound large shrimp peeled and deveined, tails on or off
• ▢ 2 cup broccoli florets
• ▢ 1 cup red bell pepper thinly sliced
• ▢ 1 cup zucchini cut into half-moons
• ▢ 0.5 whole red onion thinly sliced
• ▢ 2 tablespoon olive oil
• ▢ 0.33 cup honey
• ▢ 0.25 cup low-sodium soy sauce
• ▢ 4 clove garlic minced
• ▢ 1 tablespoon rice vinegar
• ▢ 1 tablespoon sriracha optional, to taste
• ▢ 1 teaspoon toasted sesame oil optional
• ▢ 0.5 teaspoon ground black pepper
• ▢ 0.25 teaspoon kosher salt
• ▢ 2 tablespoon green onions thinly sliced, for garnish
• ▢ 1 teaspoon sesame seeds for garnish
• ▢ 1 whole lemon cut into wedges, for serving

Instructions

Preparation Steps

• Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
• In a bowl, whisk together honey, soy sauce, garlic, rice vinegar, sriracha, sesame oil, and black pepper.
• Reserve 0.25 cup of the sauce in a small saucepan for glazing later; set aside.
• Add shrimp to the remaining sauce and toss to coat. Let marinate for about 10 minutes while you prep the vegetables.
• On the prepared sheet pan, toss broccoli, bell pepper, zucchini, and red onion with olive oil and kosher salt. Spread into an even layer.
• Roast vegetables for 6 minutes.
• Remove pan from oven. Arrange marinated shrimp in a single layer on top of the vegetables, letting excess marinade drip off back into the bowl (discard any used marinade).
• Return pan to oven and roast until shrimp are pink and just opaque, 6 to 8 minutes.
• While the shrimp cook, bring the reserved sauce to a boil in the small saucepan over medium heat. Boil for 1 to 2 minutes until slightly thickened.
• Drizzle the thickened glaze over the shrimp and vegetables. Garnish with green onions and sesame seeds, and serve with lemon wedges.

Notes

Swap in your favorite veggies like snap peas or asparagus. For extra heat, add more sriracha or a pinch of red pepper flakes. Serve over steamed rice or cauliflower rice. Discard any marinade that has touched raw shrimp and only use the reserved boiled sauce for glazing.