Sheet Pan Shrimp & Broccoli

Name: Sheet Pan Shrimp & Broccoli
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g shrimp (large, peeled and deveined, tail off); 400 g broccoli (cut into small florets, about 4 cups); 3 tbsp olive oil; 2 tbsp butter (melted); 4 pcs garlic (cloves, minced); 1 pcs lemon (juice and zest); 1 pinch red pepper flakes; 1 pinch smoked paprika; 0.5 tsp salt; 1 pinch black pepper; 2 tbsp parsley (fresh, chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Juicy, perfectly roasted shrimp tossed with tender-crisp broccoli florets and bright lemon-garlic butter. Everything cooks on one sheet pan in under 15 minutes. The high heat caramelizes the broccoli edges while keeping the shrimp plump and succulent. Your new favorite weeknight dinner.

PREP

10m

COOK

12m

SERVES

1 CUP

299 cal

SERVINGS

METHOD · 9 STEPS

prep
Preheat the oven and prep the sheet pan.
1.Position a rack in the middle of the oven and preheat to 425°F (220°C).
2.Line a large rimmed sheet pan with parchment paper or lightly grease it.
TIPA dark-colored sheet pan helps caramelize the broccoli better. If using a light pan, bump the temp by 10°F.
prep
Pat the shrimp dry.
Spread the peeled shrimp on a clean kitchen towel or paper towels and pat them completely dry. This step is key — dry shrimp roast with a golden seared edge rather than steaming in their own moisture.
mix
Make the lemon-garlic butter sauce.
In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon zest, red pepper flakes, smoked paprika, salt, and black pepper until well combined.
mix
Toss the broccoli with half the sauce.
1.Place the broccoli florets on the prepared sheet pan.
2.Drizzle with half of the lemon-garlic butter sauce.
3.Toss well with your hands or a spatula until every floret is coated.
4.Spread into an even single layer, leaving space in the center.
TIPCut florets roughly the same size so they cook evenly. Avoid overcrowding — use two pans if doubling.
bake · ~6 min
Roast the broccoli for 6 minutes.
Slide the sheet pan into the preheated oven and roast the broccoli alone for 6 minutes. This gives the denser vegetable a head start so it finishes tender-crisp at the same time the shrimp are done.
TIPYou want the edges to just begin taking on color. If your florets are small, check at 5 minutes.
mix
Add the shrimp to the pan.
1.Remove the sheet pan from the oven.
2.Toss the dry shrimp with the remaining lemon-garlic butter sauce in a bowl.
3.Scatter the shrimp in a single layer in the empty spaces between and around the broccoli.
4.Arrange everything in one even layer without piling.
TIPSpace matters here — shrimp need room to roast, not steam. Nestle them into gaps; do not pile on top.
bake · ~7 min
Roast everything together for 6 to 7 minutes.
Return the sheet pan to the oven and roast until the shrimp are pink, opaque, and just firm to the touch. The broccoli should be tender with caramelized tips. Time exactly — shrimp go from perfect to rubbery fast.
TIPShrimp are done when they form a loose 'C' shape. If they've curled into a tight 'O,' they're overdone.
garnish
Finish with lemon juice and fresh parsley.
1.Pull the pan from the oven.
2.Squeeze fresh lemon juice over the shrimp and broccoli.
3.Scatter chopped parsley generously over the top.
TIPSave a pinch of parsley and a lemon wedge per plate — the fresh hit brightens the roasted flavor beautifully.
serve
Serve immediately while hot.
Divide among plates or serve family-style right on the sheet pan. Great with steamed rice, crusty bread, or over a bed of quinoa.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat shrimp completely dry before roasting to ensure a golden seared edge instead of steaming.
2
Cut broccoli florets into uniform sizes so they cook evenly in the short roasting time.
3
For best caramelization, use a dark-colored sheet pan or increase oven temp by 10°F if using light metal.
4
Avoid overcrowding the pan — leave space between shrimp and broccoli so they roast, not steam.
5
Watch the shrimp shape: a loose 'C' means perfect doneness; a tight 'O' means they're overdone.
6
Make ahead: Prep the sauce and cut broccoli up to a day ahead; toss and roast just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

spicy kick

Spicy kick

Double the red pepper flakes and add a minced fresh chili (like serrano or Fresno) to the butter sauce for a fiery version that pairs well with cooling rice or yogurt.

low carb / Keto

Low-carb / Keto

Replace the lemon-garlic butter with extra olive oil and serve the shrimp and broccoli over cauliflower rice or a bed of arugula for a satisfying low-carb meal.

asian inspired

Asian-inspired

Swap the butter for toasted sesame oil, add a splash of soy sauce and a teaspoon of grated ginger, and finish with sesame seeds and sliced green onions instead of parsley.

jain

Jain

Skip the garlic (not used in Jain cooking) and use asafoetida (hing) for a similar savory depth. Replace onion/garlic with a pinch of black salt and extra lemon zest.

high protein

High-protein

Add 200g of cubed firm tofu tossed in the same sauce alongside the broccoli for a protein boost that still cooks quickly on the sheet pan.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Protein

Shrimp provide high-quality, low-fat protein that supports muscle repair and satiety, making this dish a smart choice for a satisfying dinner.

✓

Packed with Vitamin C

Broccoli and fresh lemon juice together deliver a generous amount of vitamin C, which supports immune function and helps the body absorb iron from the meal.

✓

Good Source of Fiber

Broccoli contributes dietary fiber that aids digestion and promotes a feeling of fullness, especially when paired with a whole-grain side.

✓

Low in Saturated Fat

Using olive oil and a modest amount of butter keeps this dish lighter than many butter-based seafood preparations, while still delivering rich flavor.

QUESTIONS?