Sheet Pan Honey Garlic Shrimp with Broccoli and Sweet Potatoes!
You read that right. We’ve got a sheet pan meal heading your way. Let’s just say I was trying to do you a solid. Or maybe I was trying to do myself a solid. You bet, it’s MEAL PREP day!
Honestly, I have those days where meal prepping takes every ounce of motivation I’ve got. But that ends today. Today, we are going to keep it super simple with this amazing, time-saving (or mind saving) sheet pan recipe. When you want to make a killer meal (or meals) without the sink-full of dishes, this is your meal.
You’re going to have it all with this recipe. Not just some random sides, but the whole meal. For this week’s meal prep, we are including all the healthy fats, complex carbs, veggies, and protein your heart desires. It is National Nutrition Month after all. We’d do ourselves good if we keep things nutritious.
Oh, and under 30 minutes.
So if we dive into this recipe, here’s what you can expect:
- Easy-Peasy: One cutting board, one knife, one sheet pan, and less than one hour. That means one happy YOU!
- Change it up: Don’t feel confined to shrimp or broccoli. Switch it up if you’d like. Though your cooking times may change a bit.
- Garlic: You know you love it. I know you love it. We all love it. Mix it with the crispy honey coating and we are talking perfection.
I’m telling you, the hardest part about this recipe is cutting those sweet potatoes. Do yourself a favor and get a sharp knife. Once that heavy lifting is out-of-the-way you are golden. Then all you have to do is pull it out of the oven and pour yourself a nice glass of wine.
I hope this will make your meal prep easier and your taste buds sing. Make a double batch on Sunday for a week of prepped lunches! Are you ready to give this a try? Get at it!  Throwing this Sheet Pan Honey Garlic Shrimp together for your family this week? Be sure to let me know by tagging a photo #stephanieleenutrition on Instagram. I’d love to see what you all whip up. Happy eating, xo!
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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- 1/4 cup olive oil
- 1/4 cup coconut aminos
- 1/4 cup honey
- 3-4 cloves garlic, minced
- salt and pepper, to taste
- 2 cups sweet potatoes, cubed
- 3 cups broccoli florets
- 1 pound jumbo shrimp, peeled and devined
Ingredients
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- Preheat oven to 400 degrees. In a small mixing bowl, combine olive oil, coconut aminos, honey, garlic, and salt and pepper to make the sauce. Stir well to combine.
- Line a baking sheet with aluminum foil or grease with cooking spray. Place diced sweet potatoes over a third of the pan, drizzling with a 1/4 cup of the prepared sauce. Lightly toss to coat. Place in the oven and cook for 15 minutes.
- Remove from oven and add broccoli to another third of the pan. Drizzle with another 1/4 cup of prepared sauce. Lightly toss to coat. Flip sweet potatoes. Place in oven and cook for an additional 10 minutes.
- Remove from oven and place shrimp on the remaining third of the sheet pan. Drizzle with the remaining sauce. Lightly toss to coat. Ensure shrimp are in a single layer for even cooking. Flip broccoli and place back in the oven for another 5-7 minutes, or until shrimp have pink/orange tint and are firm to the touch. Remove from oven and serve hot.
