• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Instant Pot
  • Beef Gravy
  • Store

Cooking With Curls logo

menu icon
go to homepage
  • Recipes
  • Instant Pot
  • Beef Gravy
  • Store
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Instant Pot
    • Beef Gravy
    • Store
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Main Course » Sheet Pan Shrimp and Broccolini

    Published: Sep 14, 2019 · Modified: Sep 14, 2019 by Lisa Johnson

    Sheet Pan Shrimp and Broccolini

    • Share
    • Tweet

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

    Jump to Recipe Print Recipe
    A large white plate topped with shrimp, lemon wedges and broccolini

    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!
    No ratings yet
    Print Rate
    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
    Prevent your screen from going dark

    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
    « Hawaiian Pulled Pork
    Greek Sheet Pan Chicken »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Headshot of Lisa Johnson

    Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

    More about me →

    Popular

    • Watermelon Mojito Recipe
    • Instant Pot Veracruz Pork Chops
    • Watermelon Pina Colada
    • Fish Taco Salad
    Shop Lisa's Favorite Products on amazon.com with 5 product images.

    As seen in...

    List of magazine where my recipes have been featured.

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Disclaimer & Disclosure
    • Accessibility Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates & receive a FREE Instant Pot e-Book filled with the Top 10 reader's favorite recipes!

    Topics

    • Instant Pot
    • Tropical Pina Colada
    • Beef Gravy
    • Recipe Index

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2012-2022 Cooking with Curls® | All Rights Reserved