I roast large, succulent shrimp and crisp broccoli together on one sheet with olive oil, garlic, and bright lemon—making a vibrant, flavorful dinner in just 25 minutes.
Why I’ll Love This Recipe
I love how effortlessly this comes together—just a few fresh ingredients, a sheet pan, and the oven do all the work. The tang of lemon and mellow garlic brings brightness, while the shrimp and broccoli cook perfectly crisp and juicy. It’s healthy, ready fast, and cleanup is a breeze—ideal for busy evenings or simple entertaining.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
I gather:
• 1 lb large shrimp, peeled and deveined
• 4 cups broccoli florets
• 4 Tbsp olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 large lemon
• Salt and pepper, to taste
• Optional: 1 tsp red pepper flakes for a touch of heat
• Fresh parsley, chopped for garnish
directions
I prepare this dish in steps that keep everything simple and efficient:
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Preheat the oven to 400 °F (200 °C).
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In a large bowl, I combine shrimp, broccoli, olive oil, garlic, lemon zest, and lemon juice—adding red pepper flakes if I want a little zing—then season with salt and pepper and toss gently to coat.
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I spread the mixture in a single layer on a parchment-lined sheet pan for even roasting.
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I roast for 12–15 minutes, until the shrimp turn pink and opaque and the broccoli is vibrant yet tender.
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I pull it from the oven, let it rest briefly, then sprinkle chopped parsley over top before serving either straight from the pan or on a platter.
Servings and timing
This makes about 4 servings and takes roughly 10 minutes to prep and 12–15 minutes to roast, so total time is approximately 25 minutes.
Variations
I love switching things up:
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Veggie swaps: green beans, asparagus, bell peppers, or zucchini bring their own flavor and texture.
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Protein options: sometimes I use chicken breast, tofu cubes, or scallops in place of shrimp.
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Flavor boosts: fresh thyme, oregano, basil, paprika, or cumin add exciting twists.
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Citrus change-ups: lime juice, orange zest, or grapefruit juice give a new dimension.
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Dietary tweaks: it’s already dairy-free—and easy to lower sodium by reducing salt or using low-sodium alternatives.
storage/reheating
I store leftovers in an airtight container and refrigerate within two hours of cooking. They stay fresh for up to 3 days. I prefer reheating gently in the oven at 350 °F for about 10 minutes or briefly in a skillet—microwaving can make shrimp rubbery. For longer storage, I freeze in a labeled freezer-safe container and use within three months.
FAQs
Can I prepare this recipe ahead of time?
Yes—I often toss the shrimp and broccoli with oil, garlic, and lemon ahead of time and refrigerate it. Later, I simply spread it on the sheet pan and roast—still vibrant and flavorful.
What makes it easy to serve?
I can serve directly from the sheet pan or transfer to a platter. Adding lemon wedges and parsley not only boosts flavor but also makes it visually inviting.
How do I know when the shrimp are perfectly cooked?
They’re done when pink and opaque, just starting to curl—not tightly. I check around the 12-minute mark.
Is this good for meal prep?
Absolutely. It reheats beautifully and keeps well in the fridge—making it a reliable, flavor-packed lunch or dinner.
Can I use frozen shrimp?
Yes—just thaw them first, typically in cold water for about 15–20 minutes, and then proceed with the recipe as usual.
Conclusion
I absolutely love how this Sheet‑Pan Lemon Garlic Shrimp with Broccoli Delight balances ease, flavor, and freshness. With minimal prep and just a handful of pantry staples, it delivers a bright, healthy, and satisfying meal in under 30 minutes. Whether I’m feeding myself or feeding a crowd, this one-pan wonder always impresses with its simplicity and zest.
Print
Sheet‑Pan Lemon Garlic Shrimp with Broccoli Delight
A vibrant and effortless sheet‑pan lemon garlic shrimp with broccoli delight, combining succulent shrimp and crisp broccoli roasted together with garlic, olive oil, and zesty lemon—ready in under 15 minutes and ideal for quick, healthy weeknight dinners.
- Total Time: ~17–22 minutes
- Yield: 4 servings
Ingredients
1 lb large shrimp, peeled and deveined
4 cups broccoli florets
4 Tbsp olive oil
4 cloves garlic, minced
Zest and juice of 1 large lemon
1 tsp red pepper flakes (optional)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 400 °F (200 °C).
In a large bowl, combine shrimp, broccoli, olive oil, and minced garlic; toss gently.
Add lemon zest, lemon juice, salt, pepper, and red pepper flakes (if using); mix well.
Spread the mixture in a single layer on a parchment‑lined sheet pan.
Roast in preheated oven for 12–15 minutes, until the shrimp turn pink and opaque and broccoli is tender but still crisp.
Remove from oven, garnish with chopped parsley, and serve immediately directly from the pan or arranged on a platter.
Notes
Ensure the shrimp and broccoli are arranged in a single layer for even roasting.
Optional: Increase or omit red pepper flakes to adjust spiciness.
Substitute other vegetables like green beans, asparagus, bell peppers, or zucchini for variety.
For different proteins, try cubed tofu, chicken breast pieces, or scallops.
Naturally dairy‑free and easily adaptable: reduce salt or use low‑sodium seasonings to control sodium levels.
Store leftovers in an airtight container in the refrigerator for up to three days; suitable for freezing too.
- Prep Time: ~5–7 minutes (as implied by minimal steps)
- Cook Time: 12–15 minutes
- Category: Main course
- Cuisine: American
