This Sheet Pan Peanut Sauce Shrimp and broccoli is a quick and delicious weeknight dinner, made all in one pan!
I’m back with another shrimp recipe! And another sheet pan recipe. And another peanut sauce recipe! All my favorite things. This Sheet Pan Peanut Sauce Shrimp and Broccoli is ridiculously easy and satisfying. Plus it takes less than half an hour and it is perfect for a busy weeknight because shrimp take about 5 minutes to thaw if you have them in the freezer.
I’ve been a huge fan of roasting broccoli in the oven for years, usually like I do in this recipe for Lemon Parmesan Roasted Broccoli. This is a take on that, adding shrimp for protein and changing up the flavors with a sweet and savory peanut sauce.
I like to serve this with rice, but that is up to you!
Sheet Pan Peanut Sauce Shrimp and Broccoli
Yield 4 Servings
- 1-2 pounds broccoli, cut into same sized florets
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- kosher salt
- black pepper
- Sesame seeds (optional, for garnish)
- sliced green onion (optional, for garnish)
For Peanut Sauce
- ½ cup natural peanut butter
- 2 Tablespoons low sodium soy sauce
- 1 Tablespoon rice vinegar
- 2 Tablespoons brown sugar
- 1-3 teaspoons chili garlic sauce (to taste)
- 1 Tablespoon fresh lime juice (about 1/2 a lime)
- 2-3 garlic cloves, pressed or grated
- 1- 2 inch piece of fresh ginger root, peeled and grated (1-2 Tablespoons worth)
- 2-4 tablespoons warm water
- Preheat oven to 425 degrees.
- Whisk together ingredients for peanut sauce, pour half of it over the shrimp in a bowl and reserve the rest of the sauce for later. Stir the shrimp to completely coat and set aside for up to 15 minutes, but no longer.*
- Place broccoli florets on a baking sheet (I line mine with foil for easy cleanup), drizzle olive oil over florets and season with salt and pepper. Toss to coat the broccoli in the oil. Arrange in a single layer. Roast in the oven for 10 minutes, until edges are starting to brown.
- Remove baking sheet from oven and add the shrimp to the sheet pan, tossing to get some of the sauce on the broccoli. arrange everything in a single layer. Roast for another 5 minutes, or until shrimp are cooked through.
- Drizzle with the remaining peanut sauce and toss to completely coat everything in the sauce. Serve alone or with rice.
*I don't recommend marinating the shrimp longer than 15 minutes because the lime juice in the peanut sauce can break down the shrimp and give it a mushy texture.