Healthier and better-than-takeout paleo sweet and sour shrimp with broccoli! This is an easy Whole30 sheet pan dinner that takes 30 minutes from start to finish.
I’ve always been a huge fan of sweet and sour sauce on anything. It’s just such an addicting combination of flavors that’s delicious on any meat and/or veggie. For this sheet pan shrimp and broccoli recipe, I decided to create a flavorful Whole30 sweet and sour sauce to recreate a classic Chinese dish.
Paleo Sweet and Sour Shrimp and Broccoli Recipe
Traditionally, a sweet and sour shrimp with broccoli dish is stir fried and that’s what you’ll get at a restaurant. However, I decided to make both the cooking and cleaning super easy with this shrimp and broccoli sheet pan dinner.
Easy Sweet and Sour Shrimp Ingredients
You don’t need anything fancy to make this quick Whole30 sheet pan dinner. You may already have everything you need on hand. Here are the main Whole30 and paleo sweet and sour shrimp ingredients:
- broccoli florets
- large shrimp: fresh or defrosted works
- pineapple chunks: I used frozen pineapple chunks, but you can use fresh or canned. If you are using canned, make sure it’s sugar free so you can make the Whole30 sweet and sour sauce.
- coconut aminos
- ketchup: This is my favorite sugar free ketchup.
- apple cider vinegar
How to Make Sweet and Sour Shrimp with Broccoli
Not only does this simple sweet and sour shrimp recipe take less than 30 minutes to make, the whole process is so easy. Even if you are a beginner cook, you’ll have a delicious and flavorful dish on the table that the whole family will love. Here’s how to make sweet and sour shrimp and broccoli in a sheet pan:
- Preheat oven to 425 degrees F.
- Toss broccoli florets with oil and salt, and arrange on a sheet pan in a single layer. Roast for 10 minutes.
- While the broccoli florets are roasting, add all ingredients for the Whole30 sweet and sour sauce in a blender and blend until smooth.
- Combine shrimp with 3 tbsp of the sauce in a large bowl.
- Once the broccoli is done roasting, push the florets to 1 half of the pan, and place the shrimp in a single layer on the other half.
- Roast for 5-7 minutes until the shrimp is opaque.
- While the broccoli and shrimp are cooking, heat the remaining sauce on the stovetop or the microwave until hot.
- Drizzle shrimp and broccoli with the rest of the sauce, then serve with cauliflower rice or rice!
It’s such a yummy and flavorful sheet pan shrimp and broccoli recipe that takes minimal effort. Enjoy!
If you enjoyed this Whole30 sheet pan dinner, you might also like…
- Sheet Pan Shrimp and Broccoli with “Soy” Garlic Sauce (Paleo, Whole30, AIP Option)
- Paleo & Whole30 Sweet and Sour Meatballs
- Sweet and Sour Chicken Wings (AIP, Paleo)
- Paleo Silky Egg Stir-Fry with Jumbo Shrimp (Whole30, Low Carb)
- Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce (Whole30)
Whole30 & Paleo Sweet and Sour Shrimp with Broccoli (Sheet Pan Meal)
- 1 lb broccoli florets about 5 cups
- 1 tbsp avocado oil or olive oil
- 1/2 tsp sea salt
- 1 lb large shrimp peeled and deveined
- Sesame seeds for garnish
- Preheat oven to 425 degrees F. In a large sheet pan, combine broccoli, avocado oil, and sea salt, and stir together to coat. Roast for 10 minutes.
- While the broccoli is roasting, combine all ingredients for the sweet and sour sauce in a blender and blend until smooth.
- Pat dry the shrimp. In a large bowl, toss shrimp with 3 tbsp of the sweet and sour sauce.
- Once the broccoli is finished roasting, push to one half of the pan. Arrange the sauce-coated shrimp on the other half of the sheet pan in a single layer. Bake for another 5-7 minutes until the shrimp is opaque.
- While the broccoli and shrimp are roasting, heat the rest of the sauce in a small saucepan or the microwave until hot.
- Pour the sauce over shrimp and broccoli, sprinkle with sesame seeds, and serve with cauliflower rice.
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