Sheet Pan Shrimp with Broccolini and Tomatoes

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Sheet Pan Shrimp with Broccolini and Tomatoes is perfect for busy weeknights! 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 30 minutes start to finish.

Sheet Pan Shrimp with Broccolini and Tomatoes is perfect for busy weeknights! 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 30 minutes start to finish.

Sheet Pan Shrimp with Broccolini and Tomatoes is perfect for busy weeknights! 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 30 minutes start to finish.

 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 meal, and we loved it! A quick and EASY sheet pan dish with tons of flavor, ready in under 3o minutes start to finish!

Broccolini is a favorite in my house, similar to broccoli but with smaller florets and longer, thin stalks. I also added grape tomatoes and finished the dish with fresh lemon to brighten the whole dish up. Pictured here is half the recipe on a half sheet pan, but the directions are doubled for a full sheet, four servings.

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.
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4.7 from 10 votes
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Sheet Pan Shrimp with Broccolini and Tomatoes

3
4
3
SP
238 Cals 26 Protein 9 Carbs 11.5 Fats
Total Time: 30 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
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.

Ingredients

  • 1 pound extra large peeled and deveined, tail-off shrimp (28)
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • 3 garlic cloves, minced
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon crushed red pepper, optional
  • freshly ground black pepper, to taste
  • olive oil spray
  • 2 bunches, 12 ounces broccolini, ends trimmed (12 spears)
  • 1 cup grape tomatoes, halved
  • 1 teaspoon chopped fresh oregano
  • 2 tablespoons fresh lemon juice

Instructions

  • 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.

Nutrition

Serving: 7shrimp, 3 spears broccolini plus tomatoes, Calories: 238kcal, Carbohydrates: 9g, Protein: 26g, Fat: 11.5g, Saturated Fat: 1.5g, Cholesterol: 172mg, Sodium: 474.5mg, Fiber: 3g, Sugar: 0.2g
Blue Smart Points: 3
Green Smart Points: 4
Purple Smart Points: 3
Points +: 6
Keywords: low carb, one pan shrimp, sheet pan dinner, sheet pan shrimp, whole30

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72 comments

  1. 3rd step should be step 2. You can mess with the shrimp while the veggies are baking to save time. 

    • Also, spraying the sheet pan with olive oil and then adding 2 tbsp oil to the veggies is redundant. There is no need to spray. 

      Overall, a good and simple recipe. 

  2. I made this because I had shrimp in the freezer and need to use them – my husband doesn’t really like shrimp. Although now I can say he used to not like it, because this recipe changed his mind. The combination of shrimp, broccolini and grape tomatoes is delightful and the flavors are outstanding. This is definitely one of our new favorites. I did leave out the crushed red pepper. One other thing – using the lemon juice is a must – it just made all the flavors pop!

  3. This is one of my favorites!! So easy to prepare and delicious! I only had green beans and cauliflower on hand this time and it worked perfectly.

  4. This is one of my favorites. I make it all the time. Sometimes I sub in different vegetables and it always taste great.

  5. Very tasty and easy. Love it!!

  6. Love this one!! Quick easy healthy dinner! 

  7. So simple, so healthy and SO FLAVORFUL! Loved this!

  8. I made this last night and it was fabulous! My hubby is doing low carb and this was a great low carb meal.

  9. Can the tomatoes be switched for red pepper or another vegetable? This sounds great but roasted tomatoes give me a stomach ache. Thanks!

  10. So easy and delicious. A weeknight favorite. Thank you!

  11. I made this recipe for a week’s worth of work meals and loved it! I followed the recipe verbatim, but the shrimp came out pretty chewy after cooking 8 minutes. I would make again but decrease the cook time on the shrimp. This is a SUPER easy, fresh, healthy meal.

  12. Would this reheat OK? The joys of only cooking for one.

  13. This was awesome- I loved how quick, easy, & healthy it is. I even forgot to put the lemon juice on, whoops!

  14. I made this tonight and added some green beans with the broccoli and tomatoes.  My husband loved it and told me this ones a keeper.  This was a quick and delicious recipe!!

  15. Made this last night for dinner and I really liked it. Only had broccoli on hand so that was my only substitution. My new favorite food is oven grilled vegetables and I really enjoyed the broccoli. Thanks for
    a great recipe. I will be making this again.

  16. My family and really enjoyed this meal.  Thanks for sharing. 

  17. I made this with broccoli florets and it was SO GOOD. Everyone in my family gobbled it up. Thank you for a delish, super easy, quick healthy meal!!

  18. If I use broccoli instead of brocollini does it change
    The cooking time?

  19. We made this the other night. So light and fresh tasting. Great simple recipe.

  20. Hi Gina! Do you think if I replaced the shrimp with striped bass I would have to alter the cooking time?? I loved this recipe and wanted to give the striper a whirl!

  21. Another winner, Gina! I made this last night — with ingredients reduced to make just one serving — and it was wonderful! I used frozen shrimp, too. I let them soak in tap water for the few minutes it took to prepare the vegs, and peeled and then tossed the shrimp with the oil and spices while the vegs roasted. I, too, love roasting shrimp — and the addition of the broccolini and tomatoes with that burst of lemon flavor was just right!

  22. This was so amazing & I’m not sure I want to cook my shrimp any other way?!  I added parsley and a little rosemary. 

  23. I made this last night and it was stellar!!! I used frozen shrimp (thawed under water) and didn’t have fresh oregano so I used dried but only about the half the amount. It was so so so good and the leftovers for lunch today were even better!

  24. I made this the other night and it was SO good!  I love recipes like this–easy, quick, and light!!  This is definitely going on my ‘make again’ list.

  25. I don’t have any fresh oregano, can I use dried?

  26. Just got through eating… yum.

  27. Just made this,  YUM

  28. This was very easy and quite tasty. Great for a work night. Even my 5 year old liked it! I served it with pearled couscous and it was a great combo! However, I do wish the ingredients list said “divided” by the salt too as I dumped it all in with the shrimp before I realized part of it was supposed to go on the veggies. Also, the lemon made some of the broccoli (I used regular broccoli) quite tart on its own. But I will make it again.

  29. I have cooked frozen shrimp thawed. If I added the shrimp towards the end, how many minutes would you suggest? Thank you!

  30. I made this recipe for 6 using two pans and two pounds of shrimp..  On one i used asparagus for veggie and broccolini on the other.  I also used red grape and the little yellow round tomatoes that were so sweet and satisfying.  Spiced it up just a tad more with Blazin’ Cajun spice.  It had a kick but not overhot.  The frozen Argentinian shrimp that is all cleaned and ready to use is reasonable in price and delicious with the seasonings.  Definitely a keeper.  

  31. Made this tonight and it was absolutely delicious! Thank you once again for simple, nutritious and delicious recipes.

  32. I just made this and it is fabulous!  So FLAVORFUL!

  33. Made this for dinner tonight…hubby & I loved it!! Thank you!! 

  34. I made this today! Very yummy!

  35. Could I sub out the shrimp for chicken? 

  36. Delightful recipe. So easy to do and the taste superb. Thank you!

  37. Excellent. Adding to my recipe book. Thanks Gina. You make my life easier and happier. 

  38. Gina, this looks delicious.  Would you ever use frozen uncooked shrimp for a recipe or do you always buy fresh?

  39. I tried this tonight & it was really good! Thank you!

  40. This is amazing… just tried it tonight! Thanks for posting!

  41. Making tonight!

  42. Can you use frozen shrimp or must it be defrosted first?

  43. HI Gina. Where do you get your sheet and half sheet pans? They look like they are ceramic.

  44. Not a shrimp fan do you think you could swap it for chicken? If so would you precook the chicken? 

  45. I love roasting shrimp. I usually do it with green beans, so this will be a fun change up!

  46. Would scallops work along with shrimp?

  47. Fresh or cooked shrimp?

  48. Love the recipe! How do I roast brocollini so it doesn’t get burnt? Every time I cooked it, the florets got brown really fast and got burnt even after less than 10 minutes while stems were still hard. Have no idea if it’s the pan or the oven or what I am doing wrong. 

  49. I’ve never roasted shrimp before.  Can scallops be roasted this way, too?

  50. Yum!!!
    Izzy | Pinch of delight

  51. Would asparagus cook for same amount of time? Husband prefers over broccoli.  Love your recipes!!

    • I roast asparagus all the time. I would roast them between 10 and 15 minutes depending on how thick they are.