Healthier and better-than-takeout paleo sweet and sour shrimp with broccoli! This easy Whole30 sheet pan dinner takes about 30 minutes from start to finish.
I’ve always loved sweet and sour sauce — it’s a tangy, slightly sweet combination that pairs well with meats and vegetables. For this sheet pan meal I created a Whole30-friendly sweet and sour sauce to recreate that classic Chinese takeout flavor, but in a simpler, healthier format.
Paleo Sweet and Sour Shrimp and Broccoli Recipe
Restaurants typically stir-fry this kind of dish, but roasting on a sheet pan makes the process easier and keeps cleanup minimal. This recipe delivers bright, balanced flavors with minimal hands-on time — perfect for weeknights.
Easy Sweet and Sour Shrimp Ingredients
You don’t need any specialty items to make this Whole30 sheet pan dinner. Many of the ingredients are pantry staples. The main items are:
- broccoli florets
- large shrimp: fresh or thawed
- pineapple chunks: fresh, frozen, or no-sugar-added canned
- garlic
- coconut aminos
- ketchup: use a sugar-free variety for Whole30
- apple cider vinegar
How to Make Sweet and Sour Shrimp with Broccoli
This sheet pan sweet and sour shrimp takes less than 30 minutes and is simple to pull together. It’s beginner-friendly and yields a family-pleasing dinner. Follow these steps:
- Preheat the oven to 425°F (218°C).
- Toss broccoli florets with oil and salt and spread them in a single layer on a sheet pan. Roast for 10 minutes.
- While the broccoli roasts, blend all sauce ingredients until smooth to make the Whole30 sweet and sour sauce.
- Toss the shrimp with 3 tablespoons of the sauce in a large bowl to coat.
- When broccoli is done, push it to one half of the pan and arrange the shrimp in a single layer on the other half.
- Roast for 5–7 minutes, until the shrimp are opaque and cooked through.
- Heat the remaining sauce on the stovetop or in the microwave while the shrimp finishes cooking.
- Drizzle the sauce over the shrimp and broccoli, garnish with sesame seeds if desired, and serve with cauliflower rice or regular rice.
This method keeps things simple while preserving the bright, tangy flavor of sweet and sour sauce. 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)
4 servings
Whole30 & Paleo Sweet and Sour Shrimp with Broccoli (Sheet Pan Meal)
Rate
Ingredients
- 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
Whole30 Sweet and Sour Sauce
- 1/2 cup pineapple chunks, fresh, frozen, or canned (no sugar added)
- 1 garlic clove
- 3 tbsp water
- 2 tbsp coconut aminos
- 2 tbsp sugar-free ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp avocado oil, or olive oil
- 1/4 tsp sea salt
Instructions
-
Preheat oven to 425°F. On a large sheet pan, toss broccoli with avocado oil and sea salt to coat. Roast for 10 minutes.
-
While the broccoli roasts, blend all sauce ingredients until smooth.
-
Pat shrimp dry and toss with 3 tablespoons of the sauce in a large bowl.
-
When the broccoli is done, move it to one side of the pan and arrange shrimp on the other side in a single layer. Bake 5–7 minutes until shrimp are opaque.
-
Heat the remaining sauce in a small saucepan or microwave until hot.
-
Pour the sauce over the shrimp and broccoli, sprinkle with sesame seeds, and serve with cauliflower rice or regular rice.
Nutrition
Calories: 247kcal,
Carbohydrates: 14g,
Protein: 27g,
Fat: 9g
Nutrition information is automatically calculated and should be used as an approximation.
Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!