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Sheet Pan Shrimp and Broccolini

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Life is hectic, so a collection of quick and easy meals is always a good thing to have on hand. This Sheet Pan Shrimp and Broccolini fits that description perfectly! It is ready in under thirty minutes, it is healthy, and packed with lemony-garlic flavors that are intense and subtle at the same time.

Shrimp, broccolini and lemons on a parchment paper lined sheet pan

What kind of shrimp should I use?

You need raw shrimp, wild-caught is preferred, that is peeled and deveined with the tail on if possible. Feel free to substitute fresh, or completely peeled frozen. As it turned out, a fourth of my shrimp didn’t have tails anyway!

What if I cannot find broccolini?

Look for broccolini, broccoli rabe, or baby broccoli. Different stores have different names. If all else fails, substitute fresh broccoli and separate the florets.

Shrimp, broccolini and lemon wedges on a large white plate

How to make Sheet Pan Shrimp and Broccolini:

Lemon-Garlic Oil:

Place the oil, lemon zest, garlic and pepper in a small saucepan. Cook over medium-low heat until hot, about 2 minutes.

Garlic, lemon zest, pepper and oil in a saucepan

Remove from heat and set aside to cool.

Preheat oven to 425 degrees. Line a sheet pan with parchment paper.

Place the broccolini on one half of the baking sheet. Drizzle with 2 teaspoons of the lemon-garlic oil.

Broccolini placed on half of a parchment paper lined baking sheet

Place in the oven and roast until the broccolini begins to brown, about 5 minutes.

Remove 1/2 Tablespoon of lemon-oil mixture and place it in a small bowl. Set aside.

Pat the shrimp dry with paper towels,

Raw shrimp drying on a paper towel

then add to the lemon-garlic oil mixture in the saucepan and toss to thoroughly coat.

Raw shrimp tossed with the garlic-lemon infused oil in the saucepan

Remove the sheet pan from the oven and flip the broccolini over. Add the shrimp to the other half of the baking sheet.

Shrimp is added to the sheet pan with the partially cooked broccolini

Sprinkle with sea salt and place the lemon halves on the sheet pan. Return to the oven and bake until the shrimp are pink and firm, about 8 minutes.

Whisk the 1/2 Tablespoon of lemon-garlic oil with 1/2 Tablespoon of lemon juice, 1/2 Tablespoon of Dijon mustard and 1/4 teaspoon of sea salt. Drizzle over the broccolini,

Roasted broccolini with lemon vinaigrette and chopped walnuts on the sheet pan

then sprinkle with chopped walnuts. Serve immediately with lemon on the side.

An overhead shot of shrimp, lemon wedges and broccolini on a large white plate

More delicious shrimp recipes:

Double Shrimp Pasta

Shrimp Scampi Pizza

Shrimp Fried Rice

Cilantro-Lime Shrimp

Shrimp Linguine

Enjoy!!

Shrimp, broccolini and lemon wedges on a large white plate

Sheet Pan Shrimp and Broccolini

The simplicity and flavor of this Sheet Pan Shrimp and Broccolini dinner for two makes it the perfect meal any night of the week!
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Course: Main Course
Cuisine: American
Keyword: recipe, shrimp, sheet, pan, roasted, broccolini, garlic, lemon, healthy, baked, roast, whole30, paleo, keto
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 Servings
Calories: 556kcal
Author: Lisa Johnson

Equipment

  • Oven

Ingredients

Lemon-Garlic Oil

  • 3 Tablespoons olive oil
  • 1 large clove garlic thinly sliced
  • 1 lemon zest save for the juice
  • ½ teaspoon ground pepper
  • 2 bunches broccolini cleaned and trimmed - substitute broccoli if needed
  • 1 pound large shrimp peeled, deveined with tails left on
  • sea salt to taste

Lemon-Garlic Vinaigrette

  • 1/2 Tablespoons of Lemon-Garlic Oil
  • ½ Tablespoon lemon juice
  • ½ Tablespoon Dijon mustard
  • ¼ teaspoon sea salt
  • 2 Tablespoons chopped walnuts or nuts of your choice

Instructions

Lemon-Garlic Oil

  • Place the oil, lemon zest, garlic and pepper in a small saucepan. Cook over medium-low heat until hot, about 2 minutes.
  • Remove from heat and set aside to cool.
  • Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
  • Place the broccolini on one half of the baking sheet. Drizzle with 2 teaspoons of the lemon-garlic oil.
  • Place in the oven and roast until the broccolini begins to brown, about 5 minutes.
  • Remove 1/2 Tablespoon of lemon-oil mixture and place it in a small bowl. Set aside.
  • Pat the shrimp dry with paper towels, then add to the lemon-oil mixture in the saucepan and toss to thoroughly coat.
  • Remove the sheet pan from the oven and flip the broccolini over. Add the shrimp to the other half of the baking sheet.
  • Sprinkle with sea salt and place the lemon halves on the sheet pan. Return to the oven and bake until the shrimp are pink and firm, about 8 minutes.
  • Whisk the 1/2 Tablespoon of lemon-oil with 1/2 Tablespoon of lemon juice, 1/2 Tablespoon of Dijon mustard and 1/4 teaspoon of sea salt. Drizzle over the broccolini, then sprinkle with chopped walnuts. Serve immediately with lemon.

Notes

  • Use fresh or frozen, large shrimp.
  • Substitute broccoli or broccoli rabe for the broccolini if needed.
  • I personally would not use frozen broccoli. It will add too much water to the pan while it cooks.

Nutrition

Calories: 556kcal | Carbohydrates: 15g | Protein: 54g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 572mg | Sodium: 2147mg | Potassium: 226mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3000IU | Vitamin C: 171mg | Calcium: 459mg | Iron: 7mg

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