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This Oven Roasted Shrimp and Broccoli Recipe is a go to weeknight sheet pan dinner. Not only is it healthy, it is also quick, with minimal prep and clean up. I make this almost once a week in my house
An Easy Sheet Pan Shrimp And Broccoli Recipe
Many, many years ago I discovered “The Best Broccoli of Your Life” on Pinterest via The Amateur Gourmet, and soon after, this sheet pan roasted Shrimp and Broccoli. Since I pinned it years and years ago, I’ve made a few small adaptations. It has become such a staple in our house that it goes on the meal plan almost weekly. What do I love about this recipe? Let me count the ways:
- This recipe is super quick. I can usually get it prepped and cooked in about 30 minutes or less.
- This recipe requires almost no forethought. If you have a bag of frozen shrimp in the freezer and some broccoli in the fridge, plus a few staples, you are good to go.
- This shrimp and broccoli recipe is super easy to clean up. It requires one sheet pan (I use these) which I line with foil so I can just throw the foil away and not even wash the sheet pan. Plus one medium bowl for the shrimp which is easy to throw in the dishwasher (or quick to hand wash).
- This recipe is healthy – Alright, everyone has a different idea of healthy but this has lean protein and vegetables and can be paired with with a carby side if you want (We usually make a pot of rice to go with it).
Basically, Roasted Shrimp and Broccoli on a sheet pan is weeknight dinner gold, and you need to make it ASAP.
Ingredients for Roasted Shrimp and Broccoli
- 1.5 pounds raw shrimp, peeled and deveined – I use previously frozen shrimp and thaw them under cold running water. In the photo above, I have used Argentinean Red Shrimp, which are naturally pink even when raw – those are not cooked yet.
- Broccoli – about 1.5 pounds, washed, dried and cut into florets.
- Olive oil
- Garlic – 1 or 2 cloves, finely minced
- lemon – use the zest and the juice. A microplane is useful to grate the zest.
- Parmesan Cheese – I highly recommend buying a large wedge of good parmesan cheese and using a microplane to grate it.
- Salt
- pepper
- red pepper flakes
How to make sheet pan shrimp and broccoli
- If your shrimp are in the freezer, pull them out and put them in a colander, then under cold running water to thaw. They should thaw in 5-10 minutes.
- While the shrimp are thawing, preheat the oven to 425 F, line a baking sheet with foil and set it aside.
- Rinse the broccoli then dry it. Cut it into small florets. Throw the broccoli onto a sheet pan.
- Drizzle the broccoli with a few tablespoons of olive oil, then season with salt and pepper.
- When the oven is preheated, put the broccoli in and set a timer for 15 minutes.
- Your shrimp should be thawed by now, so let them drain and then put them in a medium bowl.
- Add the remaining tablespoon of olive oil to the shrimp, then zest a lemon over the bowl, add the garlic, salt, pepper and red pepper flakes. Toss to fully combine and coat the shrimp, then let it marinate until the timer goes off.
- After the broccoli has been roasting for 15 minutes, remove it from the oven and pour the shrimp onto the same pan. Gently toss the broccoli to get some of the garlic lemon oil on it, and arrange the shrimp and broccoli so it is in one even layer. Put it back in the oven for about 5 more minutes, or until the shrimp is cooked through.
- Shrimp cook very quickly, they usually don’t take more than 5 minutes, but the size of your shrimp will make a difference. Smaller shrimp take less time, larger shrimp take more. You can tell shrimp is cooked when it is firm, no longer translucent and starting to curl. The recommended internal temperature for cooking shrimp is 145 F.
- When shrimp os done, remove the sheet pan from the oven and grate parmesan cheese over everything, then serve. I like to serve this with rice, but pasta or couscous would also be great!
Helpful Equipment
More Shrimp Recipes You Will Love
- Shrimp and Chorizo Paella
- Blackened Shrimp Tacos
- Broccoli and Shrimp Stir Fry
- Creamy Parmesan Basil Shrimp
Roasted Shrimp and Broccoli
Ingredients
- 1.5 pounds broccoli cut into florets
- 5 tablespoons olive oil divided
- 1 teaspoon kosher salt
- 1.5 pounds large raw shrimp peeled and deveined
- 2 cloves garlic minced or pressed using a garlic press
- 1 lemon first zested then cut into wedges
- 1/2 teaspoon fresh ground pepper
- 4 tablespoons fresh grated Parmesan cheese
Instructions
- Heat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper for easy cleanup.
- Add the broccoli florets to the baking sheet, drizzle 4 tablespoons of olive oil, season with 1/2 teaspoon salt. Arrange in a single layer, turn flat sides facing down for the best caramelization. Roast in oven for 15 minutes.
- Meanwhile, in a medium bowl add the shrimp, the remaining 1 tablespoon of olive oil, lemon zest, 1/2 tsp salt and 1/2 tsp pepper, garlic and red pepper flakes. Toss to coat and allow to marinate for 10-15 minutes while the broccoli is in the oven.
- When the broccoli has been in the oven 15 minutes, add the shrimp to the broccoli and gently toss to spread the shrimp among the broccoli evenly in a single layer.
- Roast an additional 5 minutes, or until shrimp is no longer translucent.
- Remove from oven and grate on fresh parmesan cheese. Cut lemon into wedges to serve with shrimp and broccoli.
- Serve with rice if desired.
Nutrition
Serving: 1serving | Calories: 244kcal | Carbohydrates: 15g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 4mg | Sodium: 726mg | Potassium: 594mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1110IU | Vitamin C: 167mg | Calcium: 136mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
