Description
This recipe makes a quick 25-minute dinner with roasted shrimp and crisp broccoli. It features garlic lemon seasoning.
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined, tails removed
- 1 1/2 pounds broccoli florets, cut into medium bite size pieces
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 425 degrees F. Line a large sheet pan with parchment paper.
- In a large bowl, toss the broccoli with 2 tablespoons olive oil, half of the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and paprika until evenly coated. Spread in a single layer on the sheet pan.
- Roast the broccoli for 10 minutes until it begins to brown on the edges but is still crisp.
- While the broccoli roasts, pat the shrimp dry with paper towels. In the same bowl, toss shrimp with the remaining 1 tablespoon olive oil, remaining garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, crushed red pepper flakes, lemon zest, and lemon juice.
- Remove the pan from the oven and push the broccoli to the edges. Arrange the shrimp in a single layer in the center of the pan.
- Return the pan to the oven and roast for 6 to 8 minutes until the shrimp are pink, opaque, and reach an internal temperature of 145 degrees F. The broccoli should be tender with lightly crisp edges.
- Remove from the oven and sprinkle with chopped parsley before serving. Cook shrimp to an internal temperature of 145 degrees F for safe consumption.
Notes
- For best texture, avoid overcrowding the pan so the shrimp roast instead of steam.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Roasting
- Cuisine: American