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!