This citrus marinated Broiled Shrimp and Veggies is a delicious one pan dinner, full of protein and healthy nutrients. The key to flavor lies in a sweet and spicy citrus marinade that’s beyond easy to make! This meal is gluten-free, paleo, and oh, so simple!
One Pan Meals Are My Jam
Quick and healthy meals are my jam and I want them to be yours, too. That’s why I make so many sheet pan meals. With one pan meals like Honey Mustard Chicken with Brussels Sprouts and Sheet Pan Roasted Spring Vegetables with Baked Eggs on the weekly menu, making dinner seriously can’t get much simpler.
But, it’s important to include fish in our diet. The American Heart Association recommends at least 2 servings of fish a week. That’s not a problem, because fish dinners and healthy seafood are ALSO my jam!
That’s why I created a super flavorful fish marinade with fresh citrus juice and some peppy herbs and spices. It’ll make the broiled shrimp SHINE! Oh, and broiled fish is delish too.
Ingredients You’ll Need
This sweet and spicy marinade is not just my go to for fish, but also for shrimp, and chicken too. Plus, it adds fantastic flavor to the veggies in this sheet pan meal.
For the Pan
- Medium size uncooked shrimp – You can use fresh or frozen shrimp. Just keep in mind that frozen shrimp will need to be thawed before you can marinate it.
- Veggies – Use fresh, in-season veggies of your choice. We used snap peas, but use veggies like asparagus, green beans, cherry tomatoes, broccoli, bell peppers, or zucchini.
For the Marinade
- Fresh orange juice – Freshly squeezed, if you please. If you’re short on time, I’ll give you a hall pass for a bottle of pure, no sugar added orange juice.
- Lime juice – Again, fresh is best. Besides, you only need the juice of one lime. At a cost of under a buck, it’s less expensive than buying imitation juice anyway.
- Oil – Any neutral flavor oil will be perfect. Organic vegetable oil, avocado oil, grapeseed, etc.
- Minced garlic – I recommend using fresh garlic whenever possible.
- Tamari sauce – If you need another option, you can use gluten-free soy sauce, fish sauce, or even coconut aminos.
- Honey – Raw honey for the big, sweet win. Obviously, this is where the sweet in the sweet and spicy marinade comes from.
- Seasoning – Cumin, chili powder, paprika, kosher salt and black pepper, and crushed red pepper flakes.
- Cilantro – For garnish!
How to Make Broiled Shrimp and Veggies
One nice thing about fish and shellfish is that they don’t need much time to marinate. Shrimp only needs 15 minutes to soak up the flavors of the citrus marinade.
For the Marinade
To put this sheet pan meal together, start by making the marinade. Transfer it to a non-reactive container or into a large Ziploc bag.
- Add all of the marinade ingredients to a bowl.
- Whisk until combined.
For the Pan
- Clean, devein, and peel the shrimp, then put them in the bag with the marinade. Toss it into the fridge while you prep the veggies.
- Clean and prep your veggies and arrange them on a sheet pan, and set your oven to broil so it can preheat.
- Then, when the shrimp is finished marinating, add it to the pan, put it all in the oven and set the table. Dinner is on in 15 minutes!
More of Our Favorite
Gluten-Free Shrimp Recipes
Sweet and Spicy Broiled Shrimp (Sheet Pan Meal)
- Total Time: 20 minutes
- Yield: 3 to 4 1x
Description
Broiled shrimp and veggies is a delicious sheet pan meal, full of protein and healthy nutrients. This recipe includes an easy-to-make fish marinade, that adds amazing flavor to the dish.
Ingredients
Fish Marinade
- 4 ounces orange juice
- 2 Tablespoons lime juice
- ¼ cup olive oil
- 1 teaspoon garlic
- 1 Tablespoon tamari sauce (gluten free soy sauce)
- 1 Tablespoon honey
- 1 teaspoon cumin
- ¼ teaspoon chili powder or paprika
- ½ teaspoon kosher salt and black pepper
- Pinch of crushed red pepper flakes (optional)
For the panÂ
- 1 lb medium shrimp
- 1 lb snap peas, snow peas, zucchini, or green beans
- 1 cup sliced cherry tomatoes, optional
- Chopped cilantro, to garnish
- Fresh lemon slices, to garnish
- Salt and pepper, to taste
Instructions
- In a small bowl, whisk together the marinade ingredients. Set aside.
- Clean shrimp, devein, and peel, leaving tails on. Place shrimp in a glass pan or ziplock bag. Pour marinade over shrimp and place in fridge to marinate for 15 to 20 minutes.
- Set oven to broiler. While broiler is heating, prep any additional veggies you want to add to the pan. Note that veggies with less starch/skin (peas, green beans, tomato, etc.) work best to cook evenly with shrimp!
- After shrimp has marinated, place shrimp on large sheet pan. Brush additional marinade on top. Place green beans or snap peas and cherry tomatoes around the shrimp. Broil for 5-7 minutes (total). Half way through cooking time, turn shrimp over. Flesh will be opaque with whitish color when fully cooked. Shrimp will continue to cook once you remove it from oven.
- Remove from oven and garnish with fresh herbs and lemon.
Notes
- Note that veggies with less starch/skin (peas, green beans, tomato, etc.) work best to cook evenly with shrimp.
- Freezer tip! Quickly chill cooked shrimp (flat) before freezing. Then package in freezer containers or bags, for up to 3 months.
- Broiling large to jumbo shrimp will need a longer broil, closer to 8-10 minutes. Check color of skin for doneness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 301
- Sugar: 15.5 g
- Sodium: 1402.1 mg
- Fat: 11.5 g
- Saturated Fat: 1.8 g
- Carbohydrates: 24.8 g
- Fiber: 4.2 g
- Protein: 25.8 g
- Cholesterol: 190.4 mg
This recipe was amazing. I made for the most part exactly as presented. The only changes I made were 1) I used a small amount of maple syrup instead of honey due to an allergy and 2) I marinaded everything together including the veggies.
It was great. I have tried about ten recipes from this site and haven’t had a bad one yet (on other gluten free sites I have run into lots of yuck recipes). Thanks for these ideas.
Oh I love that you marinated the veggies! Good call!
I loved this recipe! So good!My family love this recipe. I’m definitely going to make this again. Thank you!
You’re welcome! So glad to hear it was a hit with the family!
I like easy too, sheet pans always work and the best thing about this one is the small sheet pan you’re using, I always use a much larger one, but don’t need to for the serving sizes, and the large ones are hard to clean just because of their awkward size, anyway thank you for that and for the recipe!
That’s true! Haha yay for small sheet pans!
Hi there! Question about broiling the shrimp…I usually grill or sauté & haven’t done broiling before. I worry that 5-7 minutes for each side under the broiler may result in tough, overdone shrimp. Do you put the pan lower in the oven to prevent that?
Hey there! I just updated the recipe to make it more clear. You want to broil 5-6 minutes TOTAL. Turn halfway, so like at minute 2-3. I would not broil more than 6 minutes. Does that make sense? Internal temperature 145F.
Got it! Thank you for the clarification. I just assumed it was per side…this #stayathome situation is making my brain not work as well as I’d like. 🙂
I grilled this outside on my BBQ with the addition of eggplant and it was super tasty even without any orange juice, which I left out because I was afraid it would burn on too much.
Oh nice! Sounds perfect!
It was a huge hit at my house! I love that it is really easy to make!
I love the mix of sweet and heat! So good!
So glad you loved it!
Thank you! I made this with lemon juice because I didn’t have OJ and it was incredible. I will definitely make this again.