Meta Description: This easy One-Pan Honey Garlic Shrimp, Sausage, and Broccoli is a 30-minute meal bursting with sweet, savory, and garlicky flavors. Perfect for a busy weeknight with minimal cleanup!
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Course: Main Course | Cuisine: American Fusion | Servings: 4
Calories: ~485 kcal | Intensity: Easy/Medium
The Last Word on This Recipe
This isn’t just another sheet pan dinner. It’s a brilliantly balanced flavor experience where sweet honey and punchy garlic glaze coat plump shrimp and savory smoked sausage, while crisp-tender broccoli soaks it all up. The magic lies in the high-heat roast that caramelizes the glaze and gives the sausage a perfect sear, all on a single pan for the easiest cleanup you’ve had all week. It’s the dependable, crowd-pleasing recipe you’ll find yourself turning to again and again.
Ingredients
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1 lb (450g) large shrimp, peeled and deveined (tail-on or off)
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12 oz (340g) smoked Andouille or Kielbasa sausage, sliced into ½-inch rounds
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1 large head of broccoli, cut into florets (about 4-5 cups)
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3 tablespoons olive oil, divided
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Salt and freshly ground black pepper
For the Honey Garlic Glaze:
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⅓ cup honey
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4 cloves garlic, minced
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon rice vinegar or fresh lemon juice
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1 teaspoon sriracha or red pepper flakes (optional, for heat)
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1 teaspoon grated fresh ginger (optional but recommended)
For Serving (Optional):
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Cooked rice, quinoa, or crusty bread
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Fresh chopped parsley or green onions
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Lemon wedges
Instructions
1. Prep and Preheat.
Preheat your oven to 425°F (220°C). This high heat is key for caramelization and avoiding soggy veggies. Pat the shrimp and broccoli florets very dry with paper towels—this ensures they roast instead of steam.
2. Season the Base.
On a large, rimmed baking sheet, toss the broccoli florets and sausage rounds with 2 tablespoons of olive oil. Season generously with salt and pepper. Spread them out in a single layer, placing the sausage pieces cut-side down for maximum browning.
3. Initial Roast.
Roast for 10 minutes. This gives the sausage a head start to render its fat and begin crisping, and allows the broccoli to start softening and charring at the edges.
4. Make the Glaze.
While the pan is in the oven, whisk together all the Honey Garlic Glaze ingredients in a small bowl: honey, minced garlic, soy sauce, rice vinegar, sriracha, and ginger.
5. Add the Shrimp.
Carefully remove the hot pan from the oven. Use tongs to push the broccoli and sausage to one side of the pan, creating space. Place the dried shrimp on the empty side and drizzle with the remaining 1 tablespoon of olive oil, tossing to coat.
Pro Tip: Adding the shrimp halfway prevents overcooking, keeping them juicy and tender.
6. Glaze and Final Roast.
Pour the honey garlic glaze evenly over everything on the pan. Gently toss to combine, ensuring the shrimp, sausage, and broccoli are well-coated. Return the pan to the oven and roast for an additional 8-10 minutes, or just until the shrimp are opaque and pink, and the glaze is bubbling and sticky.
7. Serve Immediately.
Remove from the oven. For a final bright touch, squeeze a little fresh lemon juice over the top and garnish with chopped parsley or green onions. Serve directly from the pan over a bed of fluffy white rice or with crusty bread to soak up every last drop of the incredible glaze.
Notes & Tips for Success
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Protein Swaps: Chicken breast (cut into 1-inch cubes) can replace shrimp; add it at the beginning with the sausage. For a leaner option, use chicken apple sausage.
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Veggie Variations: This recipe is versatile! Swap or add bell peppers, asparagus, or sliced carrots (add harder veggies like carrots at the start).
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Avoid Overcrowding: Use the largest sheet pan you have. If ingredients are piled on top of each other, they will steam instead of roast. Use two pans if necessary.
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Meal Prep Friendly: This keeps beautifully in the fridge for up to 3 days. Reheat gently in a skillet to restore the glaze’s sticky texture.
Nutrition Information (Per Serving, without rice)
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Calories: 485
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Total Fat: 28g
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Saturated Fat: 7g
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Cholesterol: 245mg
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Sodium: 1180mg
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Total Carbohydrates: 32g
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Fiber: 3g
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Sugars: 25g
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Protein: 31g