This easy Roasted Shrimp and Broccoli sheet pan dinner is going to become a family favorite! Shrimp stays so tender while roasting and broccoli gets golden and crisp tender! Tossed with parmesan cheese and the zest of an orange for a fresh and cheesy flavor! Serve with rice or pasta and you have a delicious weeknight dinner!
Roasted Shrimp and Broccoli
I first made this roasted shrimp and broccoli recipe back in 2009! Then I remade it in 2013 and here I am back again at the end of 2019.
The beauty of this easy recipe is that you can take it in so many different directions. You are basically creating a sheet pan dinner using shrimp and broccoli – both of rich roast up beautifully.
You can serve it with plain rice or a parmesan rice, toss it with pasta or even use it to top a salad. It’s that versatile!
Ingredients for Easy Sheet Pan Shrimp and Broccoli
- Broccoli – fresh broccoli, though frozen will work too.
- Orange – for fresh zest.
- Olive oil.
- Parmesan cheese – freshly grated! Note – if you have the rind, save it in a ziploc in the freezer and use it to add to soups!
- Garlic.
- Shrimp – large, peeled and deveined.
How to Make this Orange Shrimp and Broccoli
Preheat oven to 425.
Peel and devein shrimp and cut broccoli into florets.
Place broccoli on a baking sheet, drizzle with two tablespoons of olive oil and season with salt and pepper. Toss to combine. Roast for 10 minutes.
While the broccoli is roasting, mince the garlic. Place the shrimp in a bowl and toss with the rest of the olive oil, the minced garlic and season with salt and pepper.
Remove the broccoli from the oven, scoot it over on the pan and add the shrimp.
Roast the shrimp and broccoli for 10 more minutes.
While the broccoli and shrimp are roasting, zest the orange and grate the Parmesan cheese.
When the broccoli and shrimp are finished roasting, remove them from the oven and scoop them into a bowl. Quickly toss with the orange zest, Parmesan cheese and juice squeezed from the orange.
Serve with rice or pasta.
This is so good! I love how simple it is and it really lets the citrus flavors shine through.
You can easily modify this recipe:
- Add red pepper flakes for a little heat.
- Cumin seeds and coriander seeds add an interesting spiciness.
- Chile powder gives it an earthiness.
- Use lemon zest and juice instead of orange.
- Add ginger along with the garlic when roasting the shrimp.
Other Easy Shrimp Recipes
This shrimp salad is a favorite year round with avocado and grapefruit!
Shrimp stir fry is always a classic, but take it for a new spin with Sheet Pan Shrimp and Pineapple!
How about shrimp tacos in under 30 minutes!
If you have an Instant Pot, you definitely need to try Shrimp Risotto!!
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Roasted Shrimp and Broccoli
Ingredients
- 2 pounds broccoli trimmed and cut into bite size florets
- 4 tbsp olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 clove garlic minced
- 1 pound shrimp large, peeled and deveined
- 1 orange zest and juice
- 1/2 cup Parmesan cheese grated
Instructions
- Preheat oven to 425.
- On a baking sheet, toss broccoli with 2 tablespoons of olive oil and sprinkle with salt and pepper.
- Roast broccoli for 10 minutes.
- While it's roasting, toss the shrimp the remaining 2 tablespoons of olive oil, the minced garlic and sprinkle with salt and pepper.
- Remove the broccoli from the oven, scoot it over to one side on the baking sheet and add the shrimp. Roast for 10 more minutes.
- Remove from the oven and scoop into a bowl. Toss with the parmesan cheese, orange zest and juice.
Video
Notes
- Add red pepper flakes for a little heat.
- Cumin seeds and coriander seeds add an interesting spiciness.
- Chile powder gives it an earthiness.
- Use lemon zest and juice instead of orange.
- Add ginger along with the garlic when roasting the shrimp.
The combo of shrimp and broccoli is so good, yum!
Really like how easy this is to make. I also like that you use orange in this recipe. Sounds lip smacking good.
Everything on this platter is my favorite. Shrimps, cheese, Brocolli awesome combinations. I want to plan my Dinner today for sure.
These are so easy and so delicious. It would be great with other vegetables too, like green beans, or even Brussels sprouts I think. 🙂
I’ve made this with both broccoli and green beans and both were good! (And it’s on my blog, but I can’t remember which version, lol!)
Pinning this one and thanks for the recipe Pam. I’m telling you, the NYTs has the best recipes.
I’m going shopping in the morning, this is a definite must for tomorrow! And yes, thank you Pam.
This looks so fabulous–I just wish broccoli liked me better (and didn’t kill my stomach) because I swear I could eat the whole roasting pan. 😉
BTW–I know you are super busy but the I Heart Cooking Clubs group picked Donna Hay as our next chef starting in October. The weekly themes for the first 5 weeks are posted on the side bar of the IHCC site. I know you cook a lot from her–maybe you can join in on occasion?! 😉
You know, even without the hot chili powder (which would cause my dearly beloved great indigestion), this sounds nlike a winner of a dish. OK, so I’d have to triple it, and that’s if no one is home save my current “core 5”, but that’s the greatness of roasting, isn’t it? Have a wonderful weekend.
One of my favorite combos, great recipe Thanks!!!
wow where have i been, did you get a new fab table? i was looking at my aol reader and saw your name, but i thought, no she doesn’t have a table like that, who is this blogger with the gorgeous pics… AND ITS YOU! ok i don’t like broccoli, BUT I LOVE PRETTY!
Yum! Looks perfect!
A good one pan meal?? That’s a keeper.