My Easy Go-To Sheet Pan Miracle: Roasted Chili-Garlic Shrimp and Broccoli!

I have a confession: some nights, the thought of cooking a complicated meal makes me want to run for the hills (or, you know, the takeout menus). It was on one of those very nights, staring blankly into my fridge with a serious case of “what’s-for-dinner-itis,” that this Easy Roasted Chili-Garlic Shrimp and Broccoli Sheet Pan was born. I was aiming for easy, threw a few of my favorite bold flavors together, and hoped for the best. Let me tell you, it wasn’t just good – it was amazing. The shrimp were perfectly cooked, the broccoli was tender-crisp with those lovely charred bits, and the sauce? Oh, that sauce! It’s the kind of quick win that makes you feel like a kitchen superhero.

If you’re on the hunt for a dinner that ticks all the boxes – ridiculously easy to make, packed with flavor, and pretty healthy too – then you’ve absolutely hit the jackpot with this one. It’s become such a staple in my house, and I just know you’re going to love it too.

Why This Recipe Just Works

You might be wondering what makes this particular sheet pan dinner so special. Well, let me count the ways!

• One-Pan Wonder: Seriously, the beauty of a sheet pan meal is the ridiculously easy cleanup. Everything roasts together, meaning fewer dishes and more time for you to, well, not do dishes!
• Flavor Explosion: We’re talking a vibrant dance of spicy chili-garlic sauce, savory tamari, a zing from fresh ginger, and that wonderfully nutty aroma of toasted sesame oil. It’s a taste sensation that’ll have you going back for seconds.
• Weeknight Speed Demon: From prep to plate in under 40 minutes? Yes, please! Perfect for those nights when time is tight but you don’t want to skimp on taste.

What You’ll Need (The Ingredient Lineup!)

Here’s your shopping list. Most of these are pantry staples in my kitchen, which makes whipping this up even easier!

For the Sheet Pan Goodness:

• $12\text{ ounces}$ broccoli – Trimmed and cut into medium florets. Fresh is definitely best for that perfect bite!
• $12\text{ ounces}$ large shrimp – Peeled and deveined, please! Tails on or off is your call.
• $2\text{ teaspoons}$ avocado oil – Or any neutral high-heat oil you like to use.
• $1/2\text{ teaspoon}$ garlic powder – For an extra little flavor hug for the broccoli.
• Pinch of fine sea salt
• Freshly cracked black pepper, to taste

For that Irresistible Spicy Garlic Marinade & Sauce:

• 2 tablespoons plus 1 teaspoon low-sodium tamari (or soy sauce; Tamari keeps it gluten-free!)
• 2 teaspoons freshly grated ginger root (Trust me, fresh ginger is a game-changer here)
• 2 teaspoons Asian chili-garlic sauce, like sambal oelek (Feel free to adjust this to your preferred spice level!)
• 1 1/2 teaspoons toasted sesame oil (A little dab delivers big nutty flavor)

Optional, but Awesome, for Serving:

• Cooked quinoa, brown rice, or cauliflower rice
• $3\text{ tablespoons}$ thinly sliced green onions (scallions)
• Lime wedges

Let’s Get Cooking: Step-by-Step to Sheet Pan Perfection!

Alright, time for the fun part! This comes together so quickly, you’ll be amazed.

1. Oven On, Broccoli Prepped: First things first, get that oven rack in the center position and preheat your oven to a toasty 390∘F (199∘C). Grab a large, rimmed baking sheet (the bigger, the better to avoid crowding!). Toss your broccoli florets right on there with the avocado oil, garlic powder, a pinch of salt, and a few good grinds of black pepper. Mix it all up so every piece is nicely coated. Now, spread that broccoli out in a single layer for even roasting – this is key for getting those nice crispy bits!
2. Broccoli’s First Roast: Pop that sheet pan into the hot oven and let the broccoli roast for about $11-12\text{ minutes}$. You want it to start getting tender and maybe even a little bit charred on the edges.
3. Whip Up the Magic Marinade: While the broccoli is doing its thing, it’s sauce time! In a small bowl, whisk together the tamari (or soy sauce), that lovely fresh ginger, the chili-garlic sauce (go easy if you’re spice-sensitive, or add more if you’re brave!), and the toasted sesame oil. Give it a good whisk until it’s all friends and set it aside.
4. Shrimp Joins the Party: Okay, important tip: pat the peeled and deveined shrimp dry with paper towels. This helps them roast nicely instead of steaming. Season them lightly with a tiny bit more salt and pepper. Once the broccoli has had its initial roast, carefully pull the baking sheet out of the oven. Scatter the seasoned shrimp amongst the broccoli. Now, pour that glorious spicy garlic marinade all over everything on the pan. Gently toss it all together right there on the baking sheet – make sure every piece of shrimp and broccoli gets a good coating of that delicious sauce. Spread it all back into a single layer.
5. The Final Roast – Almost There!: Slide that flavor-packed sheet pan back into the oven. Let it roast for another $7-9\text{ minutes}$. It’s a good idea to give everything a gentle stir about halfway through this final roasting time. You’ll know it’s ready when the shrimp are perfectly pink, opaque, and cooked all the way through, and the broccoli is tender-crisp and beautifully caramelized. Take care not to overcook the shrimp, as they can get a little tough if they stay in too long!
6. Serve it Up Hot!: And just like that, dinner is DONE! Carefully remove the sheet pan from the oven. Serve your amazing Easy Roasted Chili-Garlic Shrimp and Broccoli immediately. It’s absolutely fantastic over a fluffy bed of quinoa, some hearty brown rice, or even some light cauliflower rice if you’re keeping it low-carb. A sprinkle of those fresh green onions and a good squeeze of lime juice right before serving? Chef’s kiss! Enjoy every single bite!

My Pro Tips for Extra Success

A few little tricks I’ve learned along the way to make this recipe even better:

• Veggie Swaps Welcome: Don’t have broccoli? No problem! Asparagus spears, sliced bell peppers (any color!), or even zucchini chunks would be delicious here. Just keep in mind that different veggies might need slightly different roasting times.
• Protein Power-Up: If shrimp isn’t your jam, you could try this with bite-sized pieces of chicken breast (you’ll need to adjust cooking time to ensure it’s cooked through) or even some firm tofu, pressed and cubed.
• Spice It Your Way: You are the master of your spice destiny! Add more chili-garlic sauce for a fiery kick, or use less for a milder flavor. A pinch of red pepper flakes in the marinade can also amp up the heat.
• Don’t Crowd the Pan! This is a big one for any sheet pan meal. If your ingredients are too crowded, they’ll steam instead of roast, and you’ll miss out on those delicious crispy, caramelized edges. If your baking sheet looks too full, it’s better to use two!
• Leftover Love: If you happen to have any leftovers (though I doubt you will!), they store beautifully in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or the microwave until warmed through.

Perfect Pairings & Serving Ideas

This dish is a star on its own, but here are a few ideas to round out the meal:

• The Base: As mentioned, quinoa, brown rice, or cauliflower rice are all excellent choices for soaking up that incredible sauce. Sometimes I even just serve it as is for a super light meal!
• A Refreshing Sip: A chilled glass of crisp white wine, like a Sauvignon Blanc, goes beautifully. A light lager or even a fruity iced tea would also be fantastic.
• Occasion Ready: This is truly my ultimate busy weeknight dinner, but it’s also great for a quick and healthy lunch prep, or even a casual, flavorful meal to share with a friend.