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American

Sheet-Pan Shrimp and Broccoli

Shrimp and broccoli roast together with garlic and smoked paprika. One pan delivers a balanced seafood dinner with almost no dishes.

Prep
10 min
Cook
18 min
Total
28 min
Servings
4
Difficulty
Easy
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Roasted shrimp and broccoli florets on a sheet pan with paprika seasoning

Photo: [puamelia] (CC BY-SA). Source

Why you’ll love it

  • Shrimp and broccoli share the same roast time when cut evenly.
  • Smoked paprika adds depth without extra steps.
  • Cleanup is limited to one pan and a mixing bowl.
  • Protein-forward and flexible with rice or quinoa.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Preheat the oven to 425°F and line a large sheet pan with parchment.

  2. 2

    Toss broccoli with 2 tbsp olive oil, half the garlic, salt, and pepper; spread on the pan.

  3. 3

    Roast broccoli 10 minutes.

  4. 4

    Toss shrimp with remaining oil, garlic, paprika, and oregano.

  5. 5

    Push broccoli aside, add shrimp in a single layer, and roast 7 to 8 minutes until pink and opaque.

  6. 6

    Squeeze lemon juice over everything and serve.

Pro tips

  • Pat shrimp dry so they roast instead of steam.
  • Cut broccoli into similar-size florets for even browning.
  • Use two pans if overcrowding would steam the food.

Easy substitutions

broccoli
asparagus spears
smoked paprika
sweet paprika
shrimp
scallops cut in half

Storage and reheating

Storage

Refrigerate in an airtight container up to 2 days.

Reheating

Reheat at 350°F for 8 minutes or in a skillet over medium heat.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
275
Protein
36 g
Carbs
8 g
Fat
11 g
Fiber
3 g

Budget friendly · Oven · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients