Wednesday, March 26, 2014

Easy Weeknight Dinner, Roasted Shrimp and Broccoli

After running around after a toddler all day, I am tired! While he is napping, I am catching up with social media, editing photos, and preparing material for the blog. Today, I wanted to showcase this simple supper that can be made in just about 20 minutes. Last week, Jenna from A Savory Feast posted a great link on how to roast broccoli, which reminded me about my recipe for Roasted Shrimp and Broccoli.

This recipe is simple enough for a weeknight supper, but impressive enough to serve at your next get-together. Because all the cooking is done in your oven, it can be doubled or tripled, and still cook within the same window of time. This dish is super healthy too, with lean shrimp and vitamin-rich roasted broccoli. This dish gets its flavor impact from lemon, red pepper flakes, and a drizzle of good-for-you olive oil. I serve it over orzo with a sprinkle of feta cheese and pine nuts to make it a complete meal that satisfies everyone.

Roasted Shrimp and Broccoli
Serves 4

  • 1 pound raw shrimp
  • 1 pound broccoli, about 2 crowns, cut lengthwise to utilize both stem and florets
  • 1 lemon
  • 1/2 teaspoon crushed red pepper flakes
  • Olive Oil
  • Salt and Pepper, season to taste
A note on shrimp: If you can find fresh whole shrimp (yes, head-on) they will give the dish even more flavor. The best I can do at my local store is frozen shell-on, tail-on. I clean the vein out, and then roast them without peeling. Peeled, deveined shrimp will also work in this recipe.

  1. Preheat oven to 425. Toss shrimp and broccoli with a good drizzle (2 tablespoons) of olive oil, salt, pepper, zest and juice of one lemon, and red pepper flakes.
  2. Lay out on a baking sheet, shrimp on one side and broccoli on the other. If you are making a larger batch, you can put broccoli on one and shrimp on another. There is a good reason for this step, I promise.
  3. Roast for 13-15 minutes. At this point, remove the shrimp and check the doneness of the broccoli. I prefer my broccoli to be very al dente, so I take mine out at this point. If you like a softer roasted broccoli, leave it in for 5-10 more minutes. If you separated your shrimp and broccoli, it is very quick to take off the sheet pan while leaving your broccoli put.
  4. When the broccoli is done to your liking, combine the shrimp, broccoli, and any juices remaining on the sheet pan, and serve. Yum!
Broccoli and shrimp on sheet tray, separated, before roasting

Printer Friendly Version


  1. Aww, thanks for linking to my recipe! I am so glad it helped you remember this yummy-looking recipe! And thanks for joining us at Hump Day Happenings. I am so glad you did.

    1. You're welcome! Blogging is all about community, right?

  2. I love shrimp and I love broccoli and it looks like a delicious combo! :)

    1. It is! The lemon gives it brightness, and the chili flakes give it some heat! You should try it soon, and let me know what you think.

  3. I love a dish that doesn't take too long to cook. (That photo looks really nice.) I'm always on the lookout for something quick, especially during the week. Pinning to keep up with the recipe.

    1. I love a meal that practically cooks itself, especially on weekdays. You can even buy pre-cut broccoli and peeled/deveined shrimp to really cut down on the prep!

  4. I love how everything basically cooks on the same pan! Thanks for sharing on Hump Day Happenings : )

    1. Less dishes = less work = more time for play!

  5. I love this Renee! I have shrimp and bought broccoli this weekend...adding this to the meal plan. Thanks so much!

  6. We love shrimp, but I have never roasted it before! I'll have to try this! Thanks for linking up with the Tasty Tuesday's Link-up. I have pinned your post to the Tasty's Tuesday's Pinterest Board!


I love to hear your thoughts! I read each and every comment, so feel free to leave a comment at any time :)