Sheet Pan Lemon Shrimp & Broccoli
Easy to prepare and even easier to clean up. Our Sheet Pan Lemon Shrimp & Broccoli is perfect for a busy weeknight
Servings: 6 servings
Ingredients
- 8 cups broccoli florets, about 3-4 large crowns
- 6 tbsp. olive oil
- 2 1/2 lb. medium shrimp, tail on, peeled and deveined
- 3 tsp. dijon mustard
- 3 garlic cloves, finely minced
- 1 lemon
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Place the broccoli florets in a large bowl. Add the olive oil and toss to coat. Season with kosher salt and pepper. Arrange in a single layer on the baking sheet. Bake for 10 minutes.
- While the broccoli is roasting, prepare the shrimp. In the same bowl you used for the broccoli, add the shrimp, Dijon mustard, and garlic. Season with salt and pepper. Toss the shrimp in the mixture, making sure that they’re coated.
- After the broccoli has roasted for 10 minutes, remove the baking sheet from the oven and stir the broccoli, pushing it to one side of the sheet. Place the shrimp on the empty side of the baking sheet, in one layer if possible, and return to the oven.
- Bake broccoli and shrimp for 10 minutes or until the shrimp are bright pink and opaque and the broccoli is tender with brown crips edges.
- Remove from the oven and squeeze the lemon juice onto the shrimp. Serve immediately with a side of rice.
Notes
PREP AHEAD:
- Wash and prepare the broccoli florets. Store in a resealable plastic bag in the refrigerator.
- Mince the garlic (3 cloves). Store in an airtight container in the refrigerator.
Nutrition
Calories: 315kcal | Carbohydrates: 12g | Protein: 30g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 238mg | Sodium: 1138mg | Potassium: 632mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1102IU | Vitamin C: 118mg | Calcium: 168mg | Iron: 2mg
Tried this recipe?Share a photo and tag us @Loop_Dash or tag #loopanddash – we can’t wait to see what you’ve made!