One of my favorite ways to make shrimp is roasted in the oven, it comes out tender and flavorful every time! I added some of our favorite vegetables to make it a ONE-pan meal, and we loved it! A quick and EASY low-carb dish with tons of flavor, ready in under 3o minutes start to finish.

Sheet Pan Shrimp with Broccolini and Tomatoes

extra large peeled and deveined (tail-off shrimp (28))

garlic

salt

red pepper (optional)

black pepper (to taste)

olive oil spray

(12 ounces broccolini, ends trimmed (12 spears))

grape tomatoes (halved)

oregano

lemon juice

Preheat oven to 400 degrees.

Place shrimp in a medium bowl with 2 teaspoons olive oil, garlic, 1/4 teaspoon salt, red pepper flakes if using and black pepper.  Toss gently to coat and set aside.

Spray a large sheet pan with olive oil spray. Place broccolini and tomatoes on the sheet pan and toss with 2 tablespoons olive oil, ½ teaspoon salt, pepper and oregano. Spread out in an even layer.  Roast for 15 minutes, tossing halfway through.

Remove sheet pan from oven and add shrimp, placing them evenly around the veggies.  Roast for 8 minutes.

Top everything with lemon juice and serve.

I didn’t have any broccolini, so I combined this recipe with your Sheet Pan Shrimp and Corn with Tomatoes—the ingredients from the shrimp and corn recipe, and the cooking method from this recipe. It was wonderful!  Easy, delicious, and satisfying.

I made this recipe and was very, very happy with the results. It has full flavors and is so healthy! The tomatoes and the shrimp were cooked perfectly and the lemon at the end gave just the right amount of acidity.

Where I ran into trouble is that our broccolini was significantly underdone to our tastes. The florets were cooked and then stem was nearly raw. That could be a regional difference (we live in Europe). We may have to steam it for a few minutes before roasting it, or roast the broccolini first, then add the tomatoes, then add the shrimp.

Difficulties aside, we -will- be making this recipe again!

Very simple, flavorful dish!  This was the first time I tried roasting shrimp in the oven and I’ll be doing it again soon. Thanks for a great recipe!

So simple and delicious. It’s a great meal for a busy day with no time for complicated recipes. Great low carb, healthy meal. My husband and 2 adult boys made short order of this meal. No leftovers.

I’ve made this dish a few times and I’m very pleased with it. I tend to use more spices, but I think that’s a matter of personal preference. I have some spice blends that I like to use. Everything turned out great and this recipe will be added to the “repeat” list.

I had home grown tomatoes that I quartered and they work well. Our personal taste would be a little more seasoning.

This was a perfect meal. The cook time was perfect for tender broccoli, perfectly soft tomatoes and cooked to perfection shrimp. I am not a big shrimp eater but will be making this often.

This is such an easy and delicious recipe!  So good.

Thank you for your his simple recipe! I loved it! I didn’t have fresh garlic or oregano so I used minced and dried. I also made this with already cooked shrimp. Still came out delicious!! Lots of flavor!

We LOVE this recipe. It is a weeknight go-to for my family. So easy to prepare, quick to cook, and easy to clean up! Very basic ingredients but big taste. An easy and tasty way to add more seafood into the weeknight menu

Spouse said "Don't lose this recipe,it's good as he went back for seconds"

So easy and so delicious!  My store didn’t have broccolini so I just used broccoli florets and it tasted great!

I Made it with regular broccoli florets. Depending on how crispy or wet that you like them is up to you. Also truly depends on the pan and oil you choose. I myself used frozen broccoli and thawed it. I let it dry out for a bit seasoned and oiled and I made it in a glass pan by what the recipe states I definitely cooked everything a little bit longer because I prefer the chard taste almost as if you’re using it on a grill. The next time I did it I used my air fryer just for the vegetables then I threw everything in the pan and cook the shrimp the way that the recipe says. So when it comes down to it, it really only depends on if you want long stalks, or florets, other than that, you can make it with zucchini, squash pretty much any other vegetable that you choose.

This is a great recipe every time i make it and is so flexible. Tonight I subbed in zucchini and used frozen cherry tomatoes from my summer harvest. Then I served it over left over Israeli couscous. I highly recommend it. I just need to remember to use a rimmed sheet pan so the juice doesn't spill everywhere.

This was excellent!  Easy peasy and full of flavor. Thank you Gina! 

Can’t wait to make it again! Used regular broccoli  because no broccolini available. Lemon juice topped it off!! So good!

sheet pan shrimp with broccolini and tomatoes

Total: 30 minutes

Servings: 4

Ingredients

Instructions

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