Go Back

Sheet Pan Shrimp and Broccoli - Fast, Flavorful, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound large raw shrimp, peeled and deveined (tails on or off)
  • 1 large head of broccoli, cut into bite-size florets (about 5–6 cups)
  • 2 tablespoons olive oil, divided
  • 3–4 garlic cloves, minced
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes (optional for heat)
  • 1 teaspoon smoked paprika or sweet paprika
  • 1 lemon (zest and juice)
  • 2 teaspoons soy sauce or tamari (optional, for umami)
  • 1 tablespoon honey or maple syrup (optional, balances flavor)
  • Fresh parsley or cilantro, chopped, for garnish
  • Cooked rice, quinoa, or noodles, for serving (optional)

Method
 

  1. Preheat and prep the pan: Heat your oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup, or lightly oil it.
  2. Dry the shrimp: Pat the shrimp dry with paper towels. This helps them sear instead of steam.
  3. Toss the broccoli: In a bowl, mix broccoli with 1 tablespoon olive oil, 1/2 teaspoon salt, and half the minced garlic. Spread in an even layer on the sheet pan. Roast for 8–10 minutes to give it a head start.
  4. Make the shrimp seasoning: In the empty bowl, combine the shrimp with 1 tablespoon olive oil, remaining garlic, black pepper, remaining 1/2 teaspoon salt, paprika, red pepper flakes, lemon zest, and soy sauce if using.
  5. Pull out the pan and add shrimp: After the broccoli has roasted, remove the pan. Nestle the seasoned shrimp among the broccoli in a single layer.
  6. Roast until shrimp is just cooked: Return to the oven and bake 6–8 minutes, until shrimp is pink and opaque with a slight curl. Do not overcook.
  7. Finish with brightness: Squeeze the lemon juice over everything. If using honey, drizzle it now and toss lightly on the pan. Taste and adjust salt or lemon as needed.
  8. Garnish and serve: Sprinkle with chopped parsley or cilantro. Serve hot with rice, quinoa, or noodles—or enjoy straight from the pan.