Description
This Sheet Pan Shrimp with Broccoli and Potatoes recipe delivers a flavorful, one-pan meal seasoned with garlic, herbs, and Parmesan. Roasted to perfection, the potatoes come out crispy, broccoli tender, and shrimp juicy, all infused with a bright lemon-herb marinade. Perfect for a quick, easy dinner with minimal cleanup.
Ingredients
Marinade
- 5 tablespoons olive oil
- 2 tablespoons Parmesan cheese
- 2 tablespoons lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon dried dill
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic granules
- ½ teaspoon onion powder
- 1 pinch chili flakes
- 2 cloves garlic, finely minced
Main Ingredients
- 1 ½ lb potatoes, chopped
- 2 medium heads broccoli, stems and florets chopped
- 1 ½ lb shrimp, peeled and deveined
- Parmesan cheese, for garnish
Instructions
- Make Marinade: In a medium-sized bowl, combine olive oil, Parmesan cheese, lemon juice, Italian seasoning, dried dill, salt, pepper, garlic granules, onion powder, chili flakes, and finely minced garlic. Mix thoroughly to create a flavorful marinade.
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables and shrimp.
- Roast Potatoes: Place chopped potatoes on a large baking sheet. Add 2 tablespoons of the marinade and toss to coat evenly. Spread the potatoes out in a single layer and roast for 25 minutes until golden and slightly crispy.
- Prepare Broccoli and Shrimp: While the potatoes roast, put the chopped broccoli into a bowl and pour 2 tablespoons of the marinade over them. Add the shrimp to the same bowl and gently mix both with the marinade.
- Roast Broccoli: After 25 minutes, push the potatoes to one side of the baking sheet. Add the broccoli next to the potatoes and roast for an additional 15 minutes until the broccoli starts to soften.
- Roast Shrimp: Check that the potatoes and broccoli are nearly cooked through. Add the shrimp along with all the remaining marinade to the baking sheet. Spread evenly and roast for 5 more minutes until the shrimp turn pink and are cooked through.
- Serve: Remove from oven and sprinkle extra Parmesan cheese over the shrimp and vegetables. Serve immediately with a lemony mayo dip on the side for added zest.
Notes
- For the lemony mayo dip, mix mayonnaise with a splash of lemon juice and a pinch of salt and pepper.
- Adjust chili flakes to your preferred heat level or omit if sensitive to spice.
- Using evenly sized potato pieces ensures consistent cooking.
- You can substitute shrimp with chicken breast pieces for a different variation.
- Make sure the shrimp are peeled and deveined for best texture and taste.
- This recipe works well with fresh or frozen shrimp (if using frozen, thaw fully before marinating).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
