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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.
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.
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.
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-garlic 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-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,
then sprinkle with chopped walnuts. Serve immediately with lemon on the side.
More delicious shrimp recipes:
Enjoy!!
Sheet Pan Shrimp and Broccolini
Ingredients
Lemon-Garlic Oil
- 3 Tablespoons olive oil
- 1 large clove garlic thinly sliced
- 1 lemon zest save for the juice
- 1/2 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
- 1/2 Tablespoon lemon juice
- 1/2 Tablespoon Dijon mustard
- 1/4 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.
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