This roasted shrimp and broccoli recipe is perfect for anyone on the lookout for easy shrimp recipes and/or healthy shrimp recipes to make for easy dinners.
There are lots of shrimp broccoli recipes out there that involve stir-frying. But, I’m not a fan. I much prefer dinners that bake in the oven. They’re easier, less stressful and much less messy than most dishes you cook on the stovetop.
This is very loosely based on a roasted shrimp with broccoli recipe by Melissa Clark , that I came across recently. While I loved the concept of a roasted one dish dinner, her version called for whole cumin seeds and coriander seeds, spices I don’t stock in my simple spice cupboard. I decided to stick with ingredients we love and always have around instead – lemon and garlic.
We enjoyed this simple shrimp and broccoli dish for dinner last night and decided it was so easy and delicious it should make a regular appearance in our supper rotation.
Roasted Shrimp and Broccoli Recipe
Broccoli is one of the green vegetables that we eat a lot of, probably because it’s available all year long and we really like it. You want broccoli with a firm head with tight florets and stalks with green (not yellow) leaves. After cutting the broccoli into bite-size florets, I like to peel the stems and use them too. (They’re tender and delicious.)
Since the broccoli takes longer to cook, you want to give it a 15 minute head start before adding the shrimp to the pan.
2 pounds broccoli, cut into bite-size florets
2 teaspoons minced garlic
4 tablespoons ( 1/4 cup) extra virgin olive oil, divided
1-1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 pound large shrimp, shelled and deveined, defrosted if frozen
Zest from 1 large lemon
1 tablespoon white wine, optional
1 tablespoon freshly squeezed lemon juice
Lemon wedges for serving, if desired
Preheat oven to 425 degrees. Line a sheet pan with aluminum foil, to make cleanup easier.
Cut the broccoli florets from the thick stalks, leaving an inch or two of the stalk attached to the florets. Either discard the rest of the stalks or do what I do – Cut and discard about 1/2-inch off the bottom end and the portion from the top with all the little branches extending out. Peel the remaining stalk and cut it into 1 inch pieces.
Place the broccoli on the sheet pan. Sprinkle the garlic over the broccoli and then drizzle with 3 tablespoons of the olive oil. Massage and toss it all together and then spread the broccoli out on the baking sheet so it is distributed in a single layer. Sprinkle with salt and pepper. Roast for 15 minutes.
While the broccoli is roasting place the shrimp in a small bowl. Add the remaining 1 tablespoon of olive oil, lemon zest, wine (if desired), 1/2 teaspoon salt and sprinkling of freshly ground black pepper. Stir the mixture around and let the shrimp marinate until it’s time to add them to the pan.
Once the broccoli has roasted for 15 minutes, add the shrimp to the baking pan and toss them in with the broccoli, distributing them around the pan. Roast until the shrimp are just opaque and the broccoli is tender and browned on some of the tips, 5 to 10 minutes.
Remove from the oven and toss with the lemon juice. Serve immediately, along with extra lemon wedges, if desired.