Delicious and flavorful “soy” garlic sheet pan shrimp and broccoli rice bowl takes less than 30 minutes in the oven with easy cleanup! You’ll love the Asian flavors in this paleo and Whole30 sheet pan meal.
This year, my goal is to have more Whole30 sheet pan meals on my blog. Many of you have been asking for them and I love them as well, but I’ve been slacking on posting the recipes. Paleo sheet pan dinners are amazing on busy weeknights, because they are super easy and quick. The best part is that the cleanup is a breeze as well!
Sheet Pan Shrimp and Broccoli with “Soy” Garlic Sauce Recipe
This sheet pan shrimp and broccoli recipe is one of my favorite 30 minute paleo meals. I love that it’s a complete one pot meal with cauliflower rice, topped with shrimp and broccoli coated in a delicious “soy” garlic sauce.
There’s actually no soy in this recipe, and it actually uses Whole30 and paleo-friendly coconut aminos to bring out the tasty Asian flavors. Even though there’s no sweetener in it, the roasting process brings out the sweetness in coconut aminos and makes the dish so flavorful!
How To Make This Sheet Pan Shrimp and Broccoli
This is one of the easiest 30 minute paleo meals that you could make, and it gets even easier if you use pre-riced cauliflower and broccoli that are already cut into florets.
- Preheat the oven to 400 degrees and grease a large baking sheet. I used a 13″x19″ sheet pan.
- You are going to divide the sheet pan in to 3 sections, one for each component of the recipe: cauliflower rice, broccoli, and shrimp.
- Roast the cauliflower rice and broccoli first, as they’ll need more time to cook than the shrimp.
- Add the shrimp to the sheet pan, then drizzle both the shrimp and the broccoli with the blended “soy” garlic sauce. You can add it to the cauliflower rice too, if you’d like.
- Roast for a little longer, just until the shrimp is cooked through. You don’t want to overcook the shrimp, as they can get rubbery, so make sure to check after 8 minutes. You want the shrimp to be opaque and pink in color.
- Serve as a rice bowl: Add cauliflower rice to a bowl, and top with shrimp and broccoli. Sprinkle with toasted sesame seeds and chopped green onions for garnish!
That’s it! With just 30 minutes of cook time, you have a super yummy and easy paleo sheet pan dinner.
How To Make This Sheet Pan Shrimp and Broccoli AIP
I actually have many of you readers who follow the autoimmune protocol, so I love trying to adapt my recipes to fit your diet. This is one of those paleo sheet pan dinners that you can easily substitute or omit certain ingredients to make them compliant, but it’ll still be very tasty.
- The only changes you have to make are mostly in the “soy” garlic sauce. Just substitute the sesame oil with extra avocado oil. You’ll also need to omit the red pepper flakes and ground black pepper.
- Omit the toasted sesame seeds for garnish at the end
If you are looking for a healthy and flavorful 30 minute meal with Asian flavors that’s easy to make and even easier to clean up, I highly recommend you try this sheet pan shrimp and broccoli recipe!
Other recipes you might love…
- Sheet Pan Paleo Philly Cheesesteak (Whole30, Low Carb)
- Thai Green Curry Paleo Sheet Pan Chicken & Vegetables
- Paleo Shrimp Pad Thai
- Paleo Shrimp Alfredo with Artichokes Hearts (Whole30, Keto, AIP)
Sheet Pan Shrimp and Broccoli with “Soy” Garlic Sauce (Paleo, Whole30, AIP Option)
- 4 cups riced cauliflower about 1 head
- 2 heads of broccoli cut into florets (about 5 cups)
- 1 lb shrimp peeled and deveined
- 1 tbsp avocado oil divided
- 1 tbsp toasted sesame seeds for garnish – omit for AIP
- Chopped green onions for garnish
- Preheat oven to 400 degrees F, and grease a large baking sheet or line it with parchment paper.
- Place cauliflower on one side of the baking sheet and drizzle with 1 tsp avocado oil. Toss to coat.
- Place broccoli florets at the center and drizzle with 2 tsp avocado oil. Toss to coat.
- Roast for 15 minutes, tossing halfway through.
- Make the "soy" garlic sauce while the veggies are roasting. Place all ingredients for the sauce in a blender and blend until smooth.
- Add the shrimp to the baking sheet.
- Pour the sauce over the shrimp and broccoli, and toss lightly to coat.
- Bake for 8-10 minutes until the shrimp are cooked through and turn opaque and pink.
- Place the cauliflower rice in a bowl and top with shrimp and broccoli.
- Garnish with toasted sesame seeds and green onions before serving.
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