You people cannot get enough of these one-pan wonders, so here we are again with a fabulous sheet pan shrimp and broccoli that you can make in your steam oven.
Where I come from, we call shrimp prawns. So I’d call this spicy sheet pan prawns, or prawn tray bake. It’s fast, super tasty and easy; the shrimp (or prawns!) and broccoli cook amazingly well with combi steam. The shrimp stay plump, sweet and juicy, cooking in just a few minutes. And the broccoli turns tender and bright green, with little frazzled and blackened edges. We love Asian flavors so I use a quick ginger soy sauce with chili paste for a kick of heat.
This spicy, gingery shrimp recipe is low in carbs and fat, and the light sauce makes it punchy and fresh tasting. All in all it’s a healthy, simple steam oven dinner. Bulk it up with steamed rice or add extra vegetables if you want to keep it low carb.
This post may include affiliate links. As an Amazon Affiliate I earn from qualifying purchases (don’t worry, it doesn’t cost you anything!). Find out more about affiliate links.
Tips for amazing roasted sheet pan shrimp
Fresh or frozen?
If fresh shrimp or prawns aren’t available, this roasted shrimp recipe works very well with frozen peeled shrimp. Thaw them in a single layer on paper towel for around 45 minutes before beginning the recipe.
Whole shrimp vs pre-peeled?
Want to use whole shrimp instead of buying them peeled? Go for it; just pull off the heads and peel the shell off. Leave the tail on if you like the presentation, or remove it for easy eating. The small digestive tract, or vein, running down the back of the shrimp can be gritty so it’s best to remove this too. Devein by making a small cut along the back of each shrimp and pulling out the vein with the tip of your knife. Doing this makes the shrimp open out and curl up beautifully when they cook.
How do you know when shrimp are cooked?
A lot of people are wary of cooking seafood; especially shellfish, because they aren’t sure how to tell when it’s cooked. Shrimp can give the gift of food poisoning when undercooked, and is rubbery and tough if it’s overdone, but thankfully it’s easy to hit the sweet spot when you know what you’re looking for.
The best way to tell if shrimp are cooked is by sight. No matter the cooking method, a cooked shrimp or prawn will be pinkish in color with some brighter pinky-red bits. The flesh will be opaque rather than translucent.
If your shrimp is deveined, as the little crevice from the deveining opens up during cooking you’ll be able to see the color of the flesh easily. Keep an eye on the thickest part of the shrimp (the end where the head was removed). As soon as the crevice in that part of the shrimp turns from translucent and greyish to opaque and whitish, it’s done.
Do you want to use and love your steam oven more?
Steam Oven Insiders is a membership for steam oven cooks who’d like to know, use and love their combi steam ovens more.
In addition to an ad-free experience across the entire Steam & Bake website, Insiders also get exclusive access to a growing library of premium content, from recipes (always!) to downloadable cooking charts and guides, seasonal steam oven cooking ideas and more, delivered straight to your inbox in a helpful and inspiring twice-monthly newsletter.
As an Insider, you get the opportunity to shape the content published here, by requesting recipes and asking your curly steam oven cooking questions.
Not ready to become an Insider just yet? I hope you’ll still enjoy the hundreds of free recipes and articles across the Steam & Bake site, and that you’ll consider joining us in future.
Flavor variations for spicy sheet pan shrimp
Healthy garlic shrimp
Omit the sauce ingredients and replace with 2 tablespoons of garlic butter. This is far less butter than a traditional garlic shrimp recipe uses, but you get all the flavor. Leave the broccoli in, or omit if you just want straight up garlic shrimp. Add a quarter cup of chopped parsley to the shrimp as it comes out of the oven for a classic garlic shrimp flavor.
Shrimp in chili garlic sauce
Make a gorgeous baked chili garlic shrimp instead of my soy ginger version! Omit the sauce ingredients in the recipe and replace with 1-2 fresh red chili peppers and 3 cloves garlic. Mince the chili and garlic and mix with 2 tablespoons olive oil before tossing with the shrimp. At the end of cooking, stir 3 tablespoons heavy cream through the shrimp.
Lemon pepper shrimp
For a really fast lemon pepper shrimp, use store bought lemon pepper seasoning. This is great with the broccoli (did you know broccoli loves lemon?!). Omit the sauce ingredients and instead toss the shrimp in 2 tablespoons lemon pepper seasoning and a half teaspoon of garlic powder before cooking.
Are you enjoying this post? Try my other quick and easy seafood steam oven recipes!
Easy Fish Dinner with Miso Dressing
How to make sheet pan shrimp
This oven roasted shrimp dinner is so incredibly simple. If you buy peeled shrimp, you’ll be able to take your dinner from fridge to oven to table in under 20 minutes.
To make this dish, you want to get your steam oven nice and hot before you start. For the full method and ingredients, scroll to the bottom of this post for a printable recipe card.
Would you like to save this post?
Pop your oiled broccoli in first so it has a head start.
While the broccoli gets going, mix up the sauce ingredients and the shrimp.
Add the shrimp and sauce to the partially cooked broccoli, and return the pan to the oven.
Cook until the shrimp are just opaque and pink, and the broccoli is tender. It’ll only take around 3-5 minutes depending on the size of your shrimp. And you’re done!
I hope you enjoy making this dish! Once you’ve got the hand of roasting shrimp in your steam oven, you’ll be able to make all kinds of sheet pan shrimp dinners using whatever seasonings you like. It’s a weeknight game changer.
Happy steam oven cooking, see you here again soon.
Have you made and enjoyed this recipe? I’d love if you’d be kind enough to rate and review it via the stars in the recipe card, or leave a comment below! Ratings and reviews help other readers to find and know whether one of my recipes will suit them.
Spicy Sheet Pan Shrimp and Broccoli
Ingredients
- 1 lb broccoli cut into bite-sized florets
- 1 Tbsp vegetable oil sunflower, grapeseed or peanut
- 3 Tbsp dark soy sauce see note
- 1 inch piece fresh ginger minced
- 1 Tbsp chili bean paste see note
- 1 Tbsp Shaoxing wine Chinese cooking wine, see note
- 2 tsp sesame oil
- 2 Tbsp sesame seeds toasted, for serving
- 1 lb peeled shrimp raw, fresh or frozen, see note
Instructions
- Preheat oven to 450°F/230°C, combi steam. If your oven has variable steam settings, use 50%. If not, don’t worry! Just set to combi steam at the correct temperature and the oven will take care of the humidity.
- Put the broccoli onto a sheet pan and drizzle with the oil. Spread into an even layer and roast for 6 minutes.1 lb broccoli, 1 Tbsp vegetable oil
- While the broccoli starts cooking, whisk the soy sauce, ginger, chili bean paste, wine, sesame oil and sesame seeds together in a large bowl. Gently toss the shrimp through this mixture and set aside.3 Tbsp dark soy sauce, 1 inch piece fresh ginger, 1 Tbsp chili bean paste, 1 Tbsp Shaoxing wine, 2 Tbsp sesame seeds, 1 lb peeled shrimp, 2 tsp sesame oil
- When the timer goes off for the broccoli, add the shrimp and soy sauce mix to the pan, tucking the shrimp around the pieces of broccoli so everything remains in a single layer. Drizzle over any sauce that remains in the bowl and return to the oven until the shrimp are just opaque and the broccoli is tender, about 5 minutes.
- Serve the shrimp and broccoli hot (with steamed rice if you like).
Notes
- Dark soy sauce has a deeper flavor and color than regular or light soy sauce. You can use regular/light soy; the final color of the dish will be lighter.
- Chili bean paste is a fermented chili, bean and garlic paste available from Asian supermarkets. It adds lovely heat and depth to all sorts of marinades and sauces. If you can’t find it, substitute regular chili paste or minced fresh chili pepper and a clove of mince garlic.
- Shaoxing, or Chinese cooking wine, is found in Asian supermarkets. Dry sherry makes a great substitute.
- Use fresh or frozen shrimp, it’s up to you. Frozen shrimp should be thawed first, on a paper towel in a single layer. Size is also up to you; just allow an extra minute or two of cooking for very large shrimp. If you are buying whole (unpeeled) shrimp, you’ll need about 30-40% more by weight to allow for the removal of the heads and shells (see main post for peeling and deveining details).
-
Variations to make different sheet pan shrimp dinners:
- Healthy garlic shrimp: Omit the sauce ingredients and replace with 2 tablespoons of garlic butter. This is far less butter than a traditional garlic shrimp recipe uses, but you get all the flavor. Leave the broccoli in, or omit if you just want straight up garlic shrimp. Add a quarter cup of chopped parsley to the shrimp as it comes out of the oven for a classic garlic shrimp flavor.
- Shrimp in chili garlic sauce: Make a gorgeous baked chili garlic shrimp instead of my soy ginger version! Omit the sauce ingredients in the recipe and replace with 1-2 fresh red chili peppers and 3 cloves garlic. Mince the chili and garlic and mix with 2 tablespoons olive oil before tossing with the shrimp. At the end of cooking, stir 3 tablespoons heavy cream through the shrimp.
- Lemon pepper shrimp: For a really fast lemon pepper shrimp, use store bought lemon pepper seasoning. This is great with the broccoli (did you know broccoli loves lemon?!). Omit the sauce ingredients and instead toss the shrimp in 2 tablespoons lemon pepper seasoning and a half teaspoon of garlic powder before cooking.
2 Responses
The first time I have dared to cook raw prawns. It was so easy and delicious. I will certainly use this recipe again. I only had nigellas rather than sesame seeds and it was still delicious.
What a great recipe! I made this in the Fulgor Milano combi steam oven at my brother-in-law’s kitchen appliance showroom, as part of our test procedures. Absolutely terrific, and so easy. My only problem was of my own making: I was lazy and didn’t cut the broccoli up enough, so it took about 8 minutes longer to cook. I did cut back on the soy sauce, as I do in virtually every recipe containing soy sauce ~ I used 2T instead of 3T. Very easy and very good recipe!