Sheet Pan Shrimp with Broccoli and Potatoes (garlic herb taste)
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This sheet pan shrimp with broccoli and potatoes is a simple, all-in-one dinner that delivers massive taste with little or no effort. Every little thing will get tossed in a vivid, herby lemon-parmesan marinade, then roasted till tender, cozy, and fully irresistible.
This sheet pan shrimp with broccoli and potatoes is a kind of dinners that feels nearly too simple for the way good it tastes. The actual star right here is the marinade: olive oil, lemon juice, parmesan, garlic, Italian seasoning, dill, and chili flakes. I make it as soon as, then use it 3 ways — to coat the potatoes, season the broccoli, and marinate the shrimp — which retains prep easy and taste constant throughout the entire pan.
The timing is what makes this recipe work so easily. The potatoes go into the oven first so that they have time to show golden and tender. Then the broccoli will get added to roast till simply crisp on the edges, and eventually the shrimp go on for the previous couple of minutes, cooking rapidly and absorbing all that lemony, herby goodness. Every little thing finishes on the identical time, completely cooked and filled with taste.
Although it’s a sheet pan dinner, this one feels surprisingly heat and comfy. I like serving it with a easy creamy lemon dip on the aspect — it pulls all the things collectively and makes the entire meal really feel a bit additional particular. Better of all, your complete recipe comes collectively in below an hour, with most of that point being hands-off. It’s a simple, reliable dinner I come again to time and again after I need one thing comforting with out a lot effort.
Swaps to attempt
As I discussed within the recipe card, it is very easy to modify up the veggies. As an alternative of broccoli (or alongside it), you possibly can add different greens. A couple of others that work properly with this recipe are: asparagus, inexperienced beans, bell peppers, onions, and zucchini. And typically I will add some carrots or cauliflower with the potatoes. Whichever choices you select, this sheet pan dinner shall be a winner!
Retailer leftovers
Shrimp will hold for 3-4 days in a coated container in your fridge. I put all of the leftovers collectively in a single container after which reheat them gently within the microwave.
Sheet Pan Shrimp with Broccoli and Potatoes (garlic herb taste)
This sheet pan shrimp with broccoli and potatoes makes use of one easy lemon-parmesan marinade to season all the things on the pan. I roast the potatoes first, add the broccoli, then end with the shrimp so every ingredient cooks completely and the entire meal comes collectively effortlessly.
Directions
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Preheat your oven to 425 levels Fahrenheit. To make the marinade, combine the olive oil, Parmesan, lemon juice, Italian seasoning, dill, salt, pepper, garlic granules, onion powder, chili flakes, and garlic in a medium-sized bowl.
5 tablespoons olive oil, 2 tablespoons parmesan cheese, 2 tablespoon lemon juice, 1 teaspoon EACH: Italian seasoning, dried dill, salt, and pepper, ½ teaspoon EACH: garlic granules and onion powder, 1 pinch chili flakes, 2 cloves garlic
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Place the potatoes in a pile on a big baking sheet. Add 2 tablespoons of the marinade and blend properly. Unfold the potatoes out and roast for 25 minutes.
1 ½ lb potatoes
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Whereas the potatoes are within the oven, place the broccoli in a bowl, pour 2 tablespoons of the marinade over high, then combine properly. Add the shrimp to the marinade bowl and blend properly.
2 medium heads of broccoli, 1 ½ lb shrimp
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After the potatoes have roasted for 25 minutes, push them to 1 aspect of the baking sheet and add the broccoli. Let it roast for quarter-hour.
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Now, test that the potatoes and broccoli are nearly absolutely cooked. If they’re, add the shrimp and all of the marinade within the bowl to the pan and roast for five minutes.
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Sprinkle some parmesan cheese over high and serve with a lemony mayo dip (see notes) on the aspect.
Parmesan cheese
Notes
Lemony dip: Combine equal components plain Greek yogurt and mayonnaise with a squeeze of lemon juice, a small minced garlic clove, and a pinch of salt. This dip tastes finest after quarter-hour, so make it proper after you toss the broccoli and shrimp within the marinade.
Vitamin
Serving: 1= ¼ of the recipe, Energy: 548kcal (27%), Carbohydrates: 51g (17%), Protein: 47g (94%), Fats: 20g (31%), Saturated Fats: 3g (19%), Polyunsaturated Fats: 3g, Monounsaturated Fats: 13g, Trans Fats: 0.01g, Ldl cholesterol: 276mg (92%), Sodium: 936mg (41%), Potassium: 2145mg (61%), Fiber: 12g (50%), Sugar: 7g (8%), Vitamin A: 1925IU (39%), Vitamin C: 308mg (373%), Calcium: 306mg (31%), Iron: 5mg (28%)
