Roasted Garlic Parmesan Shrimp and Broccoli

Roasted Garlic Parmesan Shrimp and broccoli is a fast, flavorful, and a totally fuss-free weeknight dinner!

Garlic Parmesan Shrimp

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.

Roasted Garlic Parmesan Shrimp with Chili Garlic Sauce

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!

Sheet Pan Shrimp and Broccoli

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

Roasted Garlic Parmesan Shrimp and Broccoli

Roasted Garlic Parmesan Shrimp and broccoli is a fast, flavorful, and a totally fuss-free weeknight dinner!
5 from 7 votes
Course: Main Dish
Cuisine: Seafood
Keyword: Garlic Parmesan Shrimp
Prep Time: 8 minutes
Cook Time: 14 minutes
Total Time: 22 minutes
Servings: 4 servings
Author: Jenn Laughlin – Peas and Crayons


  • 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
  • ½ tsp dried basil
  • ¼ tsp dried oregano leaves
  • salt and pepper to taste
  • ¼ cup freshly grated parmesan cheese
  • 1 lemon
  • chili garlic sauce or cocktail sauce for dipping


  • 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!


I used medium shrimp which are typically 41-50 shrimp per pound.
Large (31-40) or extra large (26-30) shrimp will work great here too! Simply adjust cook time as needed for the shrimp to reach an internal temperature of 120 degrees F and cook all the way through.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!


Calories: 266kcal, Carbohydrates: 11g, Protein: 29g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 290mg, Sodium: 1020mg, Potassium: 498mg, Fiber: 4g, Sugar: 3g, Vitamin A: 755IU, Vitamin C: 121mg, Calcium: 304mg, Iron: 4mg
Garlic Parmesan Shrimp with Broccoli

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!

Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University while working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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