One-Pan Roasted Shrimp and Broccoli
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 head of broccoli, washed, florets trimmed from head (or 1 prepped bag of broccoli florets)
  • 1-2 cups of medium-sized frozen shrimp
  • 1-2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • For serving: brown rice, quinoa, cous cous or noodles, and teriyaki sauce or your favorite sauce
  1. Preheat oven to 425 degrees.
  2. Line baking sheet with tin foil.
  3. Place broccoli florets onto pan. Drizzle with approximately 1-2 tablespoons of olive oil. Sprinkle salt and pepper over broccoli, saving about ¼ teaspoon for later. Toss the broccoli with oil and seasoning.
  4. Bake for 8-10 minutes or until broccoli is bright green and the edges are slightly charred.
  5. While broccoli is cooking, defrost shrimp. Place shrimp in a colander under running lukewarm water. As shrimp becomes flexible and translucent, gently squeeze the tails off the end of each shrimp. With two fingers, squeeze the part of the tail that overlaps with the meat of the shrimp. Gently loosen while squeezing and pull off. Repeat with all shrimp.
  6. Pat dry with a paper towel one all shrimp is defrosted and prepared.
  7. Remove broccoli from oven. Toss with a spatula, then create a space in the middle of the pan. Add shrimp flat onto pan and drizzle with a ½ teaspoon olive oil. Sprinkle remaining seasoning.
  8. Cook for about 6 minutes or until shrimp is opaque, firm to touch and light pink.
  9. Serve shrimp and broccoli over a grain of choice and drizzle with teriyaki sauce.
Recipe by Gourmet Gab at