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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.

Sheet Pan Shrimp and Broccoli served in a bowl
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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!

"Soy" garlic sauce drizzled over paleo sheet pan dinner
Overhead shot of Whole30 sheet pan meal: cauliflower rice, broccoli, and shrimp

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.

  1. Preheat the oven to 400 degrees and grease a large baking sheet. I used a 13″x19″ sheet pan.
  2. You are going to divide the sheet pan in to 3 sections, one for each component of the recipe: cauliflower rice, broccoli, and shrimp.
  3. Roast the cauliflower rice and broccoli first, as they’ll need more time to cook than the shrimp.
  4. 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.
  5. 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.
  6. 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.

sheet pan shrimp and broccoli served in a bowl

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!

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5 from 1 vote
Servings: 4 servings

Sheet Pan Shrimp and Broccoli with “Soy” Garlic Sauce (Paleo, Whole30, AIP Option)

Delicious and flavorful "soy" garlic sheet pan shrimp and broccoli 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.
Prep: 5 minutes
Cook: 25 minutes
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Ingredients 

  • 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

"Soy" Garlic Sauce

Instructions 

  • 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.

Nutrition

Serving: 1serving – makes 4, Calories: 359kcal, Carbohydrates: 33g, Protein: 35g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 286mg, Sodium: 1664mg, Potassium: 1551mg, Fiber: 11g, Sugar: 8g, Vitamin A: 1968IU, Vitamin C: 354mg, Calcium: 367mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Jean Choi

Iโ€™m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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6 Comments

  1. Tia says:

    I recently switched to an AIP diet. My husband is always worried of what meal I’m going to make. He loved this one

    1. Jean Choi says:

      I’m so glad! Thank you for leaving a review!

  2. Trish B says:

    What size shrimp do you recommend for the 8 minute cooking time?

    1. Jean Choi says:

      Large!

  3. Dolores says:

    5 stars
    Easy peazy and so good! I tried this first with powdered garlic and powdered ginger just because I didn’t have the fresh ingredients on hand – worked like a charm. I am on AIP and now my family loves this meal too!

    1. Jean Choi says:

      I’m so glad it worked out for you! Thanks for leaving a review. ๐Ÿ™‚