1-First Step: Preheat the oven and prep the pan Start by heating your oven to 425°F. Line a large sheet pan with parchment paper or foil for easier cleanup. This recipe moves fast, so it helps to have everything ready before the oven is hot. While the oven preheats, rinse and dry the broccoli florets. If the shrimp is frozen, thaw it first and pat it dry very well. Dry shrimp cooks better and helps the sauce stick instead of sliding off.

2-Second Step: Roast the broccoli first Place the broccoli florets on the sheet pan and drizzle them with 1 tablespoon olive oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper, then toss until every piece is lightly coated. Spread the broccoli into a single layer so it roasts instead of steaming. Bake the broccoli for about 8 minutes. This gives it a head start, since broccoli takes a little longer to soften than shrimp. The edges should begin to brown lightly, but the florets should still have some bite.

3-Third Step: Mix the honey garlic sauce While the broccoli roasts, make the sauce in a medium bowl. Whisk together 1/4 cup honey, 1/3 cup coconut aminos or low sodium soy sauce, 1 tablespoon olive oil, 4 cloves minced garlic, 1 teaspoon peeled and grated fresh ginger, 2 teaspoons fresh lemon juice, and 1 teaspoon tapioca flour or cornstarch. The sauce should look smooth and a little glossy. The starch helps thicken it as it bakes, which gives the shrimp a nice sticky coating. If you like a stronger lemon flavor, you can add a tiny squeeze more after baking, but start with the measured amount first. The sauce is the heart of this dish. If it tastes balanced in the bowl, it will taste even better once it coats the hot shrimp and broccoli.

4-Fourth Step: Add the shrimp and sauce to the pan After the broccoli has roasted for 8 minutes, take the pan out of the oven. Push the broccoli to one side if needed and add the 1 pound of shrimp to the pan in a single layer. Pour the sauce over the shrimp and broccoli, then gently toss everything together so the shrimp gets evenly coated. Be careful not to crowd the pan. A crowded pan traps steam, and that can make the shrimp watery instead of juicy. If your pan looks packed, divide everything between two pans. That little step helps the shrimp cook more evenly and keeps the broccoli from softening too much.

5-Fifth Step: Roast until the shrimp is cooked through Return the pan to the oven and bake for 4 to 7 more minutes, depending on the size of your shrimp. Large shrimp usually cook quickly, so start checking early. The shrimp is done when it turns pink, opaque, and curls into a loose C shape. The broccoli should be tender-crisp and lightly glazed. If you want a little extra color, you can broil the pan for 1 to 2 minutes at the end. Watch closely during this step, since the honey in the sauce can brown fast. A short broil adds lovely caramelized edges without drying out the shrimp.

6-Final Step: Garnish and serve Take the pan out of the oven and let it rest for 1 minute. Sprinkle chopped green onion and sesame seeds over the top. Then serve the shrimp and broccoli with white rice, brown rice, quinoa, or lettuce cups. This meal tastes best right away while the shrimp is tender and the sauce is warm. If you are serving a family, set everything out buffet-style and let everyone build their own plate. It makes dinner feel easy and relaxed. For another simple meal idea that brings big flavor to the table, take a look at this simple balsamic chicken breast dinner.