Roasted Shrimp and Broccoli
Transform your weeknight dinner routine with this vibrant and healthy Roasted Shrimp and Broccoli recipe, an effortless one-pan meal that’s ready in just 25 minutes! Succulent, seasoned shrimp and crispy, caramelized broccoli florets are roasted together to perfection, infused with smoky paprika, garlic powder, and a hint of olive oil. The high-heat roasting technique locks in bold flavors while delivering a delectable crisp-tender texture to the broccoli and perfectly cooked, juicy shrimp. Serve with bright lemon wedges for a zesty finishing touch that elevates every bite. Ideal for busy nights, this gluten-free, low-carb dish is as nutritious as it is delicious, making it perfect for a wholesome dinner or meal prep option.
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 4 cups broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 whole lemon (sliced into wedges, for serving)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.
In a large mixing bowl, combine the broccoli florets with 2 tablespoons of olive oil, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Toss until the broccoli is evenly coated.
Spread the broccoli out in a single layer on one half of the prepared baking sheet, leaving space for the shrimp that will be added later.
Roast the broccoli in the preheated oven for 10 minutes.
While the broccoli is roasting, prepare the shrimp. In the same mixing bowl, combine the shrimp with 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and a pinch of salt and pepper. Toss until the shrimp are evenly coated with the seasoning mixture.
After the broccoli has roasted for 10 minutes, remove the baking sheet from the oven and add the seasoned shrimp to the other half of the sheet, spreading them out in a single layer.
Return the baking sheet to the oven and roast for an additional 5-6 minutes, or until the shrimp are pink, opaque, and cooked through, and the broccoli is tender with crisp edges.
Remove the baking sheet from the oven. Serve the roasted shrimp and broccoli immediately, with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 396 mg | 17% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 2.7 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 401 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
