Sheet Pan Shrimp and Broccoli Bake

Sheet Pan Shrimp and Broccoli Bake

Roasting shrimp and broccoli together on one pan gives you a quick, lightly charred dinner.

Total 30 min Makes 4 servings Calories 285/serving

Dietary

Pescatarian, Keto, Wheat free, Nut free, Halal

Allergens

Shellfish, Dairy

Shrimp and broccoli florets roast side by side with garlic, olive oil, and lemon until the shrimp turn pink and the broccoli edges crisp and brown. A quick weeknight dinner that comes together on a single pan with minimal cleanup, this bake pairs well with rice or crusty bread to soak up the garlicky pan juices.

Ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 4 cups broccoli florets
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 lemon, zested and cut into wedges
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons unsalted butter, melted

Method

  1. Preheat the oven to 425°F and line a 9x13-inch sheet pan with parchment paper or foil.

  2. In a large bowl, toss the broccoli florets with 2 tablespoons of olive oil, half the minced garlic, and a pinch of the salt and pepper.

  3. Spread the broccoli in a single layer on the sheet pan and roast for 10 minutes.

  4. While the broccoli roasts, toss the shrimp in a bowl with the remaining olive oil, remaining garlic, paprika, red pepper flakes, lemon zest, and remaining salt and pepper.

  5. Push the broccoli to one side of the pan and scatter the shrimp in a single layer on the empty side.

  6. Return the pan to the oven and roast until the shrimp are opaque and pink and the broccoli is tender with lightly charred edges, 8 to 10 minutes.

  7. Drizzle the melted butter over the shrimp and broccoli and toss gently on the pan.

  8. Sprinkle with chopped parsley and serve hot with lemon wedges.

Rate this recipe

★ 3.4 (1)

Sheet Pan Shrimp and Broccoli Bake

Shrimp and broccoli florets roast side by side with garlic, olive oil, and lemon until the shrimp turn pink and the broccoli edges crisp and brown. A quick weeknight dinner that comes together on a single pan with minimal cleanup, this bake pairs well with rice or crusty bread to soak up the garlicky pan juices.

30 min 4 servings 285 cal

Ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 4 cups broccoli florets
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 lemon, zested and cut into wedges
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons unsalted butter, melted

Method

  1. 1

    Preheat the oven to 425°F and line a 9x13-inch sheet pan with parchment paper or foil.

  2. 2

    In a large bowl, toss the broccoli florets with 2 tablespoons of olive oil, half the minced garlic, and a pinch of the salt and pepper.

  3. 3

    Spread the broccoli in a single layer on the sheet pan and roast for 10 minutes.

  4. 4

    While the broccoli roasts, toss the shrimp in a bowl with the remaining olive oil, remaining garlic, paprika, red pepper flakes, lemon zest, and remaining salt and pepper.

  5. 5

    Push the broccoli to one side of the pan and scatter the shrimp in a single layer on the empty side.

  6. 6

    Return the pan to the oven and roast until the shrimp are opaque and pink and the broccoli is tender with lightly charred edges, 8 to 10 minutes.

  7. 7

    Drizzle the melted butter over the shrimp and broccoli and toss gently on the pan.

  8. 8

    Sprinkle with chopped parsley and serve hot with lemon wedges.