Honey Garlic Shrimp Sheet Pan Dinner

This honey garlic shrimp sheet pan dinner gives you tender shrimp, roasted vegetables, and a glossy sweet and savory sauce in about 30 minutes. The vegetables and shrimp cook on the same sheet pan, so it works well for nights when you want a complete dinner without a lot of separate cooking.

The vegetables go into the oven first because they need more time than the shrimp. Once they start to soften and brown, the shrimp go onto the same pan for the final few minutes.

I like having the honey garlic sauce ready before the shrimp finish. The tapioca flour gives this version a little more body, so the warm sauce coats the shrimp and roasted vegetables instead of running to the bottom of the pan.

Quick Success Tips

• Give the vegetables a head start. Roast them for 12 to 15 minutes before adding the shrimp.
• Pat the shrimp dry. This helps the olive oil and seasoning coat them evenly.
• Spread everything out. Vegetables roast better when they have room instead of being piled together.
• Add the shrimp near the end. They only need 6 to 8 minutes in the oven.
• Start checking the shrimp at 6 minutes. Remove the pan when the shrimp are opaque and cooked through.
• Whisk the tapioca flour into the liquid ingredients first. This helps it blend smoothly into the sauce.
• Keep the sauce glossy. It should lightly coat the shrimp and vegetables instead of becoming heavy or sticky.

Why This Recipe Works

The vegetables and shrimp are added to the sheet pan at different times because they do not need the same amount of cooking.

The vegetables get 12 to 15 minutes on their own. Then the shrimp go onto the pan for the final 6 to 8 minutes, which keeps them from sitting in the oven while the vegetables finish roasting.

The honey garlic sauce is cooked separately and added after roasting. I use tapioca flour in this version because it gives the sauce enough body to cling to both the shrimp and vegetables.

Why You'll Love This Recipe

• Ready in about 30 minutes
• Shrimp and vegetables cook on the same sheet pan
• Sweet and savory honey garlic flavor
• The vegetables can change depending on what you have
• Tapioca flour gives the sauce a glossy coating
• No long marinade
• Four servings for an easy family dinner
• Easy enough for a busy weeknight

Ingredients for Honey Garlic Shrimp Sheet Pan Dinner

Find the exact amounts in the recipe card below.

For the Shrimp

Large shrimp: Use peeled and deveined shrimp. Fresh shrimp or completely thawed frozen shrimp both work.

Olive oil: Lightly coats the shrimp before they go onto the sheet pan.

Salt and black pepper: The shrimp are simply seasoned because the honey garlic sauce adds most of the flavor at the end.

For the Honey Garlic Sauce

Unsalted butter: Gives the sauce a smooth base.

Fresh garlic: Cook it briefly in the melted butter until fragrant.

Honey: Gives the sauce its sweetness and glossy finish.

Low sodium soy sauce or tamari: Adds the savory flavor that balances the honey.

Rice vinegar or apple cider vinegar: Adds acidity so the sauce does not taste overly sweet.

Tapioca flour: This is what makes the sheet pan version a little thicker than some of my other honey garlic shrimp recipes. It helps the sauce coat the shrimp and roasted vegetables.

For the Sheet Pan Vegetables

Vegetables: Use 3 cups of broccoli florets, green beans, bell peppers, zucchini, or a combination.

Olive oil: Helps the vegetables roast and brown.

Salt and black pepper: Season the vegetables before roasting.

How to Make Honey Garlic Shrimp Sheet Pan Dinner

Roast the Vegetables

Preheat the oven to 425°F.

Add the vegetables to a sheet pan.

Drizzle with olive oil and season with salt and black pepper.

Toss until evenly coated and spread the vegetables into an even layer.

Roast for 12 to 15 minutes, until the vegetables are starting to turn tender and lightly browned.

Prepare the Shrimp

While the vegetables roast, pat the shrimp dry with paper towels.

Toss the shrimp with olive oil, salt, and black pepper.

Set them aside while you make the honey garlic sauce.

Make the Honey Garlic Sauce

Melt the butter in a small saucepan over medium heat.

Add the garlic and cook for 30 seconds, just until fragrant.

In a small bowl, whisk together the honey, soy sauce, vinegar, and tapioca flour until smooth.

Pour the honey mixture into the saucepan.

Simmer for 3 to 4 minutes, stirring occasionally, until the sauce looks glossy and slightly thickened.

Remove it from the heat.

Add the Shrimp to the Sheet Pan

Remove the vegetables from the oven and push them toward the sides of the pan.

Arrange the shrimp in the center in a single layer.

Return the sheet pan to the oven and cook for 6 to 8 minutes.

Start checking the shrimp at 6 minutes. They are done when they are opaque and cooked through.

Finish the Sheet Pan Dinner

Remove the sheet pan from the oven.

Drizzle the warm honey garlic sauce over the shrimp and vegetables.

Toss gently until everything is lightly coated.

Serve warm.

Which Vegetables Work Best

I like vegetables that can handle the first 12 to 15 minutes of roasting and still hold their texture while the shrimp finish cooking.

Broccoli florets, green beans, bell peppers, and zucchini all work with this recipe.

Cut larger vegetables into pieces that will cook at a similar pace. Zucchini can be cut a little thicker so it does not become too soft before the shrimp are done.

You can also use a combination when you have vegetables that need to be used.

Why the Vegetables Cook First

Shrimp cook much faster than most roasting vegetables.

Adding everything to the pan at the same time can leave you choosing between undercooked vegetables and overcooked shrimp.

Giving the vegetables a head start lets them soften and brown before the shrimp go onto the pan for the final 6 to 8 minutes.

Helpful Tips

• Completely thaw frozen shrimp before cooking.
• Keep the vegetables in an even layer so they roast instead of steaming.
• Cut the vegetables into similar sized pieces for more even cooking.
• Whisk the tapioca flour into the honey mixture before it reaches the saucepan.
• Remove the sauce from the heat once it looks glossy and lightly thickened.
• Start checking the shrimp at 6 minutes.
• Toss with the sauce after cooking so you can control how much coating goes onto the shrimp and vegetables.

What to Serve With Honey Garlic Shrimp Sheet Pan Dinner

This already works as a complete shrimp and vegetable dinner.

When you want something more filling, serve it with rice or quinoa. Instant Pot Brown Rice is an easy option when you want to prepare the rice separately.

You can also keep dinner simple and serve the shrimp and vegetables straight from the sheet pan.

Storage and Reheating

Store leftover shrimp and vegetables in an airtight container in the refrigerator for up to 2 days.

Reheat gently just until warm. Shrimp can become tough when they are heated longer than necessary.

The sauce will thicken more after refrigeration. Toss the leftovers gently as they warm so the sauce coats the shrimp and vegetables again.

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