Sheet pan dinners are my weekday secret: minimal fuss, maximum flavor, and one pan to wash at the end. This Sheet Pan Peanut Sauce Shrimp and Broccoli is exactly that—bright, savory, and built around a simple homemade peanut sauce that doubles as a marinade and finishing drizzle. It’s the kind of dinner you can pull together in under 30 minutes, and it travels well to lunchboxes the next day.
I like this recipe because it balances texture and speed. The broccoli gets charred edges and tender stems while shrimp cooks quickly on the same pan. The peanut sauce brings richness without feeling heavy, and you can tweak the heat to your taste. Use the optional garnishes if you want a restaurant-style finish.
No complicated steps, no dozens of bowls. Read on for the essentials, a clear step-by-step, storage tips, and a few small swaps that keep the dish reliable every time.
The Essentials
This recipe centers on three things: freshly peeled and deveined shrimp, broccoli florets cut to uniform size, and a vibrant peanut sauce. You’ll roast the broccoli first, then add sauced shrimp so both finish at the right moment. High oven heat (425°F) gives the broccoli and shrimp that quick, caramelized hit without drying either out.
Timing matters. Marinate the shrimp for up to 15 minutes only—any longer and the acids in the lime can start to change the shrimp’s texture. Also, make sure broccoli florets are cut to roughly the same size so they roast evenly. A rimmed sheet pan with space for airflow keeps everything from steaming.
Quick checklist before you start: preheat the oven, have the peanut sauce assembled and divided (half for marinating, half reserved), and line a sheet pan with foil or parchment if you like easy cleanup. Then you’ll be ready to roast.
Ingredients
- 1-2 pounds broccoli — cut into same sized florets so they roast evenly.
- 1 pound large shrimp — peeled and deveined; choose similar-sized shrimp for consistent cooking.
- 3 tablespoons olive oil — coats the broccoli to help browning.
- kosher salt — seasons the broccoli and shrimp; adjust to taste.
- black pepper — freshly ground for a little bite.
- sesame seeds — optional, for garnish and a light crunch.
- sliced green onion — optional, for a fresh, sharp finish.
- ½ cup natural peanut butter — the base of the sauce; natural gives a cleaner peanut flavor.
- 2 tablespoons low sodium soy sauce — adds savory saltiness without overpowering.
- 1 tablespoon rice vinegar — brightens and balances the peanut butter.
- 2 tablespoons brown sugar — rounds and sweetens the sauce.
- 1-3 teaspoons chili garlic sauce — to taste; controls the heat level.
- 1 tablespoon fresh lime juice — about 1/2 a lime; acid to wake up the flavors.
- 2-3 garlic cloves — pressed or grated for an even, aromatic distribution.
- 1- 2 inch piece of fresh ginger root — peeled and grated (1-2 Tablespoons worth); adds brightness and warmth.
- 2-4 tablespoons warm water — to thin the peanut sauce to a pourable consistency.
Sheet Pan Peanut Sauce Shrimp and Broccoli: From Prep to Plate
Follow these steps exactly as written for reliable results. The sauce is both marinade and finishing dressing, so divide it as instructed.
- Preheat the oven to 425°F. Line a sheet pan with foil or parchment if desired for easier cleanup.
- Make the peanut sauce: in a medium bowl whisk together 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 (use the amount you like), 1 tablespoon fresh lime juice, 2–3 garlic cloves (pressed or grated), and 1–2 tablespoons grated fresh ginger (from the 1–2 inch piece). Whisk in 2–4 tablespoons warm water until the sauce is smooth and pourable.
- Pour half of the peanut sauce over the 1 pound peeled and deveined shrimp in a bowl; reserve the other half of the sauce in a separate bowl or jar. Stir the shrimp to coat completely and let sit for up to 15 minutes (no longer).
- Arrange 1–2 pounds broccoli florets in a single layer on the prepared sheet pan. Drizzle with 3 tablespoons olive oil, season with kosher salt and black pepper to taste, and toss so the florets are evenly coated.
- Roast the broccoli in the preheated oven for 10 minutes, until the edges begin to brown.
- Remove the sheet pan from the oven and add the sauced shrimp in a single layer on top of (or next to) the broccoli. Spoon any marinade clinging to the shrimp bowl onto the shrimp/broccoli if desired. Return the pan to the oven and roast about 5 minutes, until the shrimp are opaque and cooked through.
- Remove the pan from the oven, drizzle the reserved peanut sauce over the shrimp and broccoli, and gently toss on the sheet pan to coat everything evenly.
- Serve immediately. Garnish with sesame seeds and sliced green onion if desired. Serve alone or with rice.
What You’ll Love About This Recipe
It’s fast. From oven preheat to table in around 25–30 minutes. That’s dinner on busy nights. It’s also versatile. Increase the chili garlic sauce for heat, or reduce it for family-friendly mildness. The peanut sauce is rich enough to feel indulgent but lightened by lime and ginger, so it doesn’t weigh the dish down.
Texturally, you get tender, caramelized broccoli with plump shrimp and a silky sauce. The reserved peanut sauce at the end keeps the roasted surfaces from getting gummy; you’re coating warm vegetables and shrimp with a glossy finish at the last minute. Garnishes like sesame seeds and scallions add pop and freshness.
International Equivalents
This dish borrows flavors from Southeast Asian and East Asian kitchens. Here are a few quick equivalents and small swaps depending on what pantry items you have:
- Thai-inspired: use fish sauce (in smaller quantity) in place of part of the soy sauce and swap lime for rice vinegar if needed.
- Indonesian-style: add a dash of kecap manis (sweet soy) to the sauce for a deeper caramel note.
- Chinese-inspired: omit the peanut butter and use a spoonful of tahini plus toasted sesame oil for a sesame-forward finish (note: this changes the core profile).
All of these keep the spirit of the recipe while leaning into regional pantry staples.
Toolbox for This Recipe
You don’t need fancy gear. Here’s what helps:
- Rimmed sheet pan — prevents drips and keeps the shrimp juices contained.
- Mixing bowl and whisk — for the sauce; a fork works in a pinch.
- Microplane or grater — for ginger and garlic if you want fine texture.
- Tongs — for tossing broccoli and arranging shrimp on the pan.
- Instant-read thermometer — optional, but shrimp reach 120–140°F when perfectly cooked; they’ll be opaque and slightly springy.
Pitfalls & How to Prevent Them
Common mistakes are easy to avoid:
- Overmarinating shrimp — don’t let the shrimp sit in the sauce more than 15 minutes. The lime and vinegar start to “cook” and change the texture.
- Crowding the pan — keep florets and shrimp in a single layer so they roast rather than steam. Use two pans if needed.
- Uneven florets — cut broccoli to uniform size so all pieces finish together.
- Thin sauce issues — if the peanut sauce looks too thick after refrigeration, whisk in warm water to loosen it. The recipe lists 2–4 tablespoons for this reason.
- Overcooking shrimp — they go from perfectly opaque to rubbery quickly. Five minutes at 425°F after the broccoli has started is usually enough for large shrimp.
Holiday & Seasonal Touches
Make this dish feel festive without losing the quick-sheet-pan advantage. In winter, add roasted sweet potato cubes to the pan alongside the broccoli—cut to small dice so they cook in the same time frame. In spring, toss in blanched asparagus tips at the 5-minute mark instead of broccoli for a lighter take.
For holidays, swap part of the olive oil for browned butter to add a toasty note, and scatter chopped roasted peanuts on top along with sesame seeds for crunch and presentation. A wedge of lime on the side brightens the entire plate at the last second.
Notes from the Test Kitchen
I tested this with different shrimp sizes and found that large shrimp are the safest bet: they stay tender and are less likely to overcook in the short roast time. Medium shrimp will work but check them a minute earlier. Jumbo shrimp may need an extra minute or two, depending on size.
Timing notes
If your oven runs hot, reduce the roast time by a minute or two for the broccoli and check shrimp at 4 minutes. If your oven is slow, give the broccoli an extra 2 minutes before adding shrimp. The aim is edge browning on the broccoli and opaque, slightly curved shrimp.
When tossing the final reserved sauce over the hot pan, do it off heat in the kitchen work area to keep garnishes intact and avoid excessive steam diluting the sauce.
How to Store & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible; it preserves texture and bright flavor.
To reheat: warm gently in a skillet over medium-low heat with a splash of water or oil, stirring until heated through. Microwaving works too—short bursts (30–45 seconds), stirring in between—so the shrimp don’t get rubbery. If the sauce thickens in the fridge, whisk in a bit of warm water to return it to a pourable consistency.
Ask the Chef
Q: Can I substitute another vegetable for broccoli?
A: Yes. Cauliflower florets, green beans, or sliced bell peppers work well. Adjust roast times slightly—cauliflower may need 2–4 minutes longer.
Q: Is there a nut-free option?
A: This recipe centers on peanut butter for flavor. If you need nut-free, you can try sunflower seed butter, but the taste will change. Keep the soy, lime, and ginger components to preserve balance.
Q: Can I make the sauce ahead?
A: Absolutely. Make the sauce up to 48 hours ahead and keep refrigerated. Bring it to room temperature and whisk in warm water before using so it’s pourable.
Make It Tonight
Ready to start? Preheat your oven to 425°F and assemble your ingredients. Whisk the peanut sauce, toss half with the shrimp, and roast broccoli for 10 minutes. Add the shrimp and finish for about 5 minutes. Drizzle with the reserved sauce, sprinkle sesame seeds and sliced green onion if you like, and serve with rice or steamed noodles.
This Sheet Pan Peanut Sauce Shrimp and Broccoli is a weeknight winner: fast, forgiving, and full of flavor. Put a pan in the oven and you’ll have dinner on the table before you know it.
Sheet Pan Peanut Sauce Shrimp and Broccoli
Ingredients
Ingredients
- 1-2 poundsbroccolicut into same sized florets
- 1 poundlarge shrimppeeled and deveined
- 3 tablespoonsolive oil
- kosher salt
- black pepper
- sesame seedsoptional for garnish
- sliced green onionoptional for garnish
- 1/2 cupnatural peanut butter
- 2 tablespoonslow sodium soy sauce
- 1 tablespoonrice vinegar
- 2 tablespoonsbrown sugar
- 1-3 teaspoonschili garlic sauceto taste
- 1 tablespoonfresh lime juiceabout 1/2 a lime
- 2-3 garlic clovespressed or grated
- 1- 2 inchpiece of fresh ginger rootpeeled and grated 1-2 Tablespoons worth
- 2-4 tablespoonswarm water
Instructions
Instructions
- Preheat the oven to 425°F. Line a sheet pan with foil or parchment if desired for easier cleanup.
- Make the peanut sauce: in a medium bowl whisk together 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 (use the amount you like), 1 tablespoon fresh lime juice, 2–3 garlic cloves (pressed or grated), and 1–2 tablespoons grated fresh ginger (from the 1–2 inch piece). Whisk in 2–4 tablespoons warm water until the sauce is smooth and pourable.
- Pour half of the peanut sauce over the 1 pound peeled and deveined shrimp in a bowl; reserve the other half of the sauce in a separate bowl or jar. Stir the shrimp to coat completely and let sit for up to 15 minutes (no longer).
- Arrange 1–2 pounds broccoli florets in a single layer on the prepared sheet pan. Drizzle with 3 tablespoons olive oil, season with kosher salt and black pepper to taste, and toss so the florets are evenly coated.
- Roast the broccoli in the preheated oven for 10 minutes, until the edges begin to brown.
- Remove the sheet pan from the oven and add the sauced shrimp in a single layer on top of (or next to) the broccoli. Spoon any marinade clinging to the shrimp bowl onto the shrimp/broccoli if desired. Return the pan to the oven and roast about 5 minutes, until the shrimp are opaque and cooked through.
- Remove the pan from the oven, drizzle the reserved peanut sauce over the shrimp and broccoli, and gently toss on the sheet pan to coat everything evenly.
- Serve immediately. Garnish with sesame seeds and sliced green onion if desired. Serve alone or with rice.
Equipment
- Sheet Pan
- foil or parchment
- Medium Bowl
- Whisk
Notes
*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.
