Sheet Pan Garlic Lemon Shrimp & Broccoli

• 1 1/2 pounds large shrimp, peeled and deveined
• 4 cups broccoli florets
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Zest and juice of 1 lemon
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss shrimp, broccoli, olive oil, garlic, thyme, paprika, salt, and pepper until evenly coated.
3. 3 Spread the shrimp and broccoli in a single layer on a sheet pan.
4. 4 Roast for 10-12 minutes or until shrimp are pink and cooked through.
5. 5 Remove from oven and squeeze lemon juice over the top.
6. 6 Sprinkle with lemon zest and parsley.
7. 7 Serve immediately.

Nutrition

Tips

• For extra flavor, marinate the shrimp and broccoli for 15 minutes before roasting.
• If you prefer more lemony flavor, add an extra lemon's juice and zest.
• Check shrimp halfway through cooking to ensure they're not overcooking.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a side of quinoa or crusty bread.
• Pairs well with a fresh arugula salad.

FAQ