Coconut Lime Shrimp & Broccoli Sheet‑Pan Dinner

Looking for a fast, protein‑rich dinner that feels gourmet? This coconut‑lime shrimp and broccoli sheet pan dish delivers bright citrus, creamy coconut, and a hint of heat—all in one tray. Serve it with a side of brown rice or a crisp salad for a balanced meal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 pound medium‑sized shrimp, peeled & deveined
• 1 cup broccoli florets
• 1 bell pepper, sliced (any color)
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon lime zest
• 1/2 cup coconut milk (light)
• 2 tablespoons lime juice
• 2 teaspoons honey or maple syrup
• Salt & pepper, to taste
• Fresh cilantro, chopped (for garnish)
• 1 teaspoon sesame seeds (optional)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together olive oil, red pepper flakes, garlic, ginger, lime zest, coconut milk, lime juice, honey, salt, and pepper.
3. Add shrimp and broccoli to the bowl, tossing to coat evenly. Spread the mixture, shrimp and veggies, onto the prepared sheet pan in a single layer.
4. Roast in the preheated oven for 12–14 minutes, until the shrimp turn pink and the broccoli is tender‑crisp. Stir halfway through to ensure even cooking.
5. Remove from oven and let rest for 2 minutes. Sprinkle chopped cilantro and sesame seeds over the dish.
6. Serve immediately over a bed of quick‑cooked quinoa, brown rice, or with crusty whole‑grain bread.
7. If you prefer a milder sauce, reduce red pepper flakes or omit them entirely.
8. Enjoy a fresh, savory dinner that’s both high‑protein and low in prep time.

Chef's Note

For a smoky twist, add 1 teaspoon of chipotle powder to the sauce mix or finish the dish on a grill for a few minutes before serving.

Make-Ahead Tips

Store the cooked shrimp and broccoli (without sauce) in airtight containers in the fridge for up to 2 days. Re‑warm and drizzle fresh sauce when ready to eat.

Substitutions

Swap shrimp for chicken breast strips, or use firm tofu for a vegetarian version.