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)

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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.

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.