Roasted Garlic Parmesan Shrimp and broccoli is a fast, flavorful, and a totally fuss-free weeknight dinner!
Say hello to the ULTIMATE dinner recipe.
This garlic parmesan shrimp checks all the boxes for us.
It’s quick and easy to make AND clean up, positively pescatarian, gluten-free and grain-free (which honestly, I need more of these recipes in my life!) and just over all one of those rockstar sheet pan suppers.
It has all the ease of my Honey Garlic Sheet Pan Shrimp and Broccoli but with a lightened up vibe.
The recipe yields 4 servings but from time to time, my husband will each scarf 2 servings and call it a day!
To round out the meal, serve this sheet pan shrimp up as a main dish alongside a leafy green salad or baked potato.
You could even serve the roasted shrimp and broccoli over rice, quinoa, or pasta if you’re feeling like you need some good old fashioned carbs here. Ooh or even with cauliflower rice!
Anything goes, so get this deliciousness in the oven and have fun with it!
Roasted Garlic Parmesan Shrimp and Broccoli
The flavors here are out of this world!
First you’ll start by roasting some salt and pepper seasoned broccoli in the oven.
While it bakes, you’ll toss shrimp in a flavorful combo of garlic, parmesan, oil, and herbs then add them to the pan with the broccoli.
Once the shrimp turn pink and are cooked through, it’s dinnertime yo!
We love dunking our shrimp in spicy chili garlic sauce for a kiss of heat. You could also use Sriracha or cocktail sauce if you’d like!
Roasted Garlic Parmesan Shrimp and Broccoli
Ingredients
- 1 lb raw medium shrimp, tail on (fresh or thawed if frozen) see notes
- 1 lb chopped broccoli
- 4 cloves garlic
- 2.5 TBSP avocado oil or olive oil, divided
- 1/2 tsp dried basil
- 1/4 tsp dried oregano leaves
- salt and pepper to taste
- 1/4 cup freshly grated parmesan cheese
- 1 lemon
- chili garlic sauce or cocktail sauce for dipping
Instructions
- Preheat oven to 400°F.
- Clean and prep shrimp, defrosting if needed. I've been buying frozen, de-veined, tail-on shrimp lately so all I have to do is thaw and cook! Chill in fridge, covered, until ready to roast.
- Roughly chop broccoli into florets. Cut lemon into wedges. Peel and mince garlic.
- In a large bowl, combine minced garlic, 2 TBSP oil, basil, oregano and a pinch of salt and pepper. Whisk and set aside.
- Place broccoli on a large baking sheet, drizzle with 1/2 TBSP oil (or as needed), and massage oil into florets. Add salt and pepper to taste and spread florets out so they're spaced a bit. Roast for 8-10 minutes.
- Pat shrimp dry if needed and add to the large bowl with the garlic and oil. Mix well to coat and sprinkle with parmesan cheese.
- After the 8-10 minutes are up, move broccoli to the side and add your seasoned shrimp to the pan. If needed, shrimp and veggies can be divided between two pans and roasted at the same time. Roast shrimp and broccoli for 6-8 minutes or until cooked through and opaque.
- Serve with lemon wedges to squeeze over shrimp/broccoli to add a tasty burst of citrus flavor and chili garlic sauce or cocktail sauce for dipping. Dive in while it's hot!
Notes
Nutrition
If you get a chance to try this rocking’ roasted garlic parmesan shrimp and broccoli, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Easy and delicious!
Love it so! Glad the recipe was a hit! xo
Easy, super tasty. We used shrimp and chicken and there were no leftovers! Will definitely make again.
YAY!!! Thank you Jamie!
Love it, looks so delicious. I’m always fearful of rubbery shrimp, but think I could manage this. tysm
Thanks Cindy! These babies cook up fast, flavorful, and super tender!
I love that this has protein and veggies in one. My family loved it!