Lemon Garlic Shrimp & Broccoli
From The Kitchen · Sheet Pan Suppers · one pan, hands-off
The fastest supper in the chapter. The broccoli roasts until the edges crisp, then the shrimp join for their few quick minutes — lemon, garlic and a whisper of chili tying it together.
- Protein
- Shrimp
- Vegetables
- Broccoli, red onion
- Seasoning
- Lemon, garlic, chili flakes
- Oven
- 425°F
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 1 1/4 lb large shrimp, peeled and deveined
- 1 large head broccoli, cut into florets
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 4 garlic cloves, minced
- Zest and juice of 1 lemon
- 1/4 tsp chili flakes
- Salt and pepper
I keep a generous hand with the olive oil — especially on the vegetables, where it helps them roast up golden rather than steam. The amounts here are a starting point; pour to your taste.
Method
- Heat the oven to 425°F and line a sheet pan with parchment.
- Toss the broccoli and onion with 2 tbsp olive oil, salt and pepper. Spread out and roast 18 minutes, until the edges crisp.
- Toss the shrimp with the remaining oil, garlic, lemon zest and chili flakes.
- Add the shrimp to the pan and roast 7–8 minutes, just until pink and opaque.
- Squeeze the lemon juice over everything and serve.
Gina’s tip
Shrimp cook fast — pull them the moment they curl into a loose C and turn opaque. A tight O means overdone.
Cook once, eat twice
This keeps and reheats beautifully — make a pan tonight and tomorrow’s lunch is handled. Warm a scoop of brown rice, farro or quinoa in the center of the pan to stretch it into a fuller meal.
Twenty-five minutes, one pan, real protein on the plate. This is the one for the night you have nothing left to give.
One pan, one dinner, almost no dishes. Enjoy your evening.
— Gina