Dinner
Sheet Pan Shrimp with Broccolini and Tomatoes
Garlic and oregano scent the air as broccolini and sweet grape tomatoes roast until tender, then extra-large shrimp join the pan and turn plump and pink. A bright squeeze of lemon finishes the dish with fresh, lively flavor.
- Total
- 38 min
- Prep
- 15 min
- Cook
- 23 min
- Serves
- 4
Nutrition per Serving
- Calories
- 238
- Protein
- 26g
- Carbs
- 9g
- Fat
- 12g
- Fiber
- 3g
- Sugar
- 0g
- Sodium
- 475mg
Ingredients
- 1 lb extra large peeled and deveined (tail-off shrimp (28))
- 2 tbsp plus 2 teaspoons extra-virgin olive oil (divided)
- 3 garlic cloves (minced)
- 3/4 tsp kosher salt
- 1/8 tsp 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 tsp chopped fresh oregano
- 2 tbsp 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.