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Chinese shrimp and broccoli on a sheet pan

Sheet Pan Shrimp and Broccoli

This easy shrimp and broccoli recipe was reprinted with permission from Pamela Salzman's wonderful new cookbook, Quicker Than Quick. To make this low FODMAP omit the garlic, use maple syrup and reduce total broccoli to 3 cups.

Prep Time 5 minutes
Cook Time 15 minutes
Servings 4


  • 5 cups of small broccoli florets
  • 2 Tablespoons avocado oil
  • 2 large cloves of garlic minced
  • 1 teaspoon grated fresh peeled ginger
  • ½ teaspoon chili flakes
  • 1 Tablespoon honey or pure maple syrup
  • ¼ cup gluten-free tamari shoyu or coconut aminos
  • 1 pound wild large shrimp peeled and deveined, rinsed and patted dry
  • Sea salt to taste I use about ¼ teaspoon


  1. Preheat the oven on to 425 degrees. Line a rimmed half sheet pan with unbleached parchment paper, if desired.
  2. Place the broccoli on the sheet pan and drizzle with oil. Toss to coat, spread out on the sheet pan and roast for 10 minutes.
  3. Make the sauce: whisk together in a large bowl the garlic, ginger, chili flakes, honey, and tamari. Toss the shrimp with the sauce in the bowl and pour everything onto the sheet pan with the broccoli. Spread out in one layer. Sprinkle with sea salt. Cook for another 6 minutes or until pink throughout. (medium shrimp will take a minute less.) Serve immediately.