Lemon Herb Sheet Pan Shrimp and Broccoli

• 1 pound large shrimp, peeled and deveined
• 3 cups broccoli florets
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• Optional: Red pepper flakes for spice

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss shrimp, broccoli, olive oil, lemon juice, lemon zest, oregano, thyme, garlic powder, salt, and pepper until well coated.
3. 3 Spread the shrimp and broccoli in a single layer on a sheet pan.
4. 4 Scatter minced garlic over the top.
5. 5 Roast for 10-12 minutes or until shrimp are pink and cooked through.
6. 6 Sprinkle with fresh parsley before serving.
7. 7 Serve immediately, adding red pepper flakes if desired for a spicy kick.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add cherry tomatoes for extra color and sweetness.
• Swap shrimp for chicken for a different protein.

Substitutions

• If fresh herbs are unavailable, use an additional teaspoon of dried herbs.
• Substitute olive oil with avocado oil for a higher smoke point.

Pairings

• Garlic bread
• Steamed jasmine rice
• Citrusy green salad

Nutrition

Tips

• Don't overcrowd the sheet pan to ensure even roasting.
• For extra flavor, use fresh herbs in place of dried if available.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.
• Pairs well with a chilled white wine like Sauvignon Blanc.

FAQ