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
Ingredients
- 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 The 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
Instructions
- Preheat oven to 425°F.
- 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.
Notes
Nutrition
If you make this recipe don’t forget to tag it @foxandbriar and #foxandbriar on instagram and facebook! I really love to see what you make and you may be featured in our weekly Reader Feature!
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Jen says
Have you tried substituting chicken breast? Daughter in law does not like shrimp, and I am trying easy recipes she or my son can make while working, going to college, and taking care of their baby!
Meghan says
Hi Jen – I haven’t but I think it would be fine! Obviously the cooking time would change a bit, as shrimp cooks much faster than chicken. Sounds like they are very busy! Be sure to check out my 30 minute recipes section for more quick and easy dinner recipes! https://www.foxandbriar.com/category/30-minute-dinners/
Emily says
Do you have the nutrition information for this recipe?
Meghan says
Hi Emily,
I don’t have nutritional info at this time. There are lots of free nutrition calculators online – many of my readers like this one: https://www.myfitnesspal.com/ – Hope that helps!
Danielle Clemens says
Do you use cooked or uncooked shrimp?
Meghan says
Hi Danielle – I use uncooked shrimp 🙂
Bethany @ athletic avocado says
Aren’t sheet pan meals literally the best meals ever?? This shrimp and broccoli version looks incredible! Love the addition of the peanut sauce for extra flavor!
Meghan says
Thanks so much Bethany!