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Sheet Pan Garlic Butter Shrimp and Broccoli

Close-up of cooked shrimp and bright green broccoli florets coated in garlic butter on a sheet pan.
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Make this quick and flavorful Sheet Pan Garlic Butter Shrimp and Broccoli for a simple weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 pound broccoli florets
  • 4 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the melted butter, minced garlic, Italian seasoning, salt, and pepper to create the garlic butter sauce.
  3. Place the broccoli florets on one side of the prepared baking sheet. Drizzle half of the garlic butter sauce over the broccoli and toss to coat evenly.
  4. Spread the shrimp out on the other side of the baking sheet. Pour the remaining garlic butter sauce over the shrimp and toss gently to coat.
  5. Arrange the shrimp and broccoli in a single layer, avoiding overcrowding the pan.
  6. Bake for 10 to 12 minutes. The shrimp should be pink and opaque, and the broccoli should be tender-crisp. Do not overcook the shrimp.
  7. Remove the sheet pan from the oven. Drizzle the lemon juice over the shrimp and broccoli. Sprinkle with fresh parsley.
  8. Serve immediately directly from the pan or transfer to plates.

Notes

  • For crispier broccoli, you can roast the broccoli alone for 5 minutes before adding the shrimp to the pan.
  • If your shrimp are very large, they may require an extra minute or two of cooking time.
  • You can substitute olive oil for half of the butter if you prefer a lighter sauce.

Nutrition

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