Some nights, the kitchen feels like a whirlwind, and you just want to throw something together that’s both satisfying and fuss-free. This sheet pan shrimp, broccoli, and potatoes recipe nails that balance. The idea of everything roasting side by side—potatoes crisping up, broccoli turning tender, and shrimp cooking just right—makes the whole kitchen smell like a cozy Mediterranean escape. I remember the first time I made it, the aroma of garlic and lemon teasing from the oven pulled me in before the timer even rang. I was halfway distracted by a buzzing phone call and almost missed the moment when the shrimp turned that perfect pink. It’s that kind of dinner that feels simultaneously effortless and a little triumphant, especially when you realize you’ve got a full meal from just one pan.
There’s something so satisfying about the way the potatoes develop that golden crust while the broccoli blisters in all the right spots. And the shrimp? Tender, with just enough lemon zing to wake up your taste buds without stealing the show. It’s not fancy by any stretch, but maybe that’s why it works so well; it’s a little rough around the edges, kind of like me trying to juggle cooking and the rest of life.
- A one-pan meal means less mess and more time to relax (or scramble a quick side salad if you’re feeling fancy).
- The flavor combo of garlic, lemon, and smoked paprika hits a nice balance—not too bold, but never boring.
- It’s simple — and that’s kind of the point. No complicated steps or exotic ingredients.
- Cooking everything together means flavors mingle naturally, but keep an eye on your shrimp so they don’t overcook.
If you’re worried about timing or juggling the oven, don’t be. This dish is forgiving, and you can easily tweak cooking times if your potatoes are stubborn or your broccoli loves a little more char. Just keep the shrimp’s brief cooking time in mind.
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Sheet Pan Shrimp, Broccoli, and Potatoes
- Total Time: 35 minutes
- Yield: 4 1x
Description
A quick and easy sheet pan dinner featuring succulent shrimp, tender broccoli, and crispy roasted potatoes all cooked together with a flavorful garlic and lemon seasoning.
Ingredients
1 pound medium shrimp, peeled and deveined
1 pound baby potatoes, halved
1 large head broccoli, cut into florets (about 4 cups)
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lemon, zested and juiced
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, 2 cloves of minced garlic, smoked paprika, dried oregano, salt, and black pepper. Toss until the potatoes are evenly coated.
Spread the potatoes in a single layer on one side of the prepared sheet pan. Roast in the preheated oven for 15 minutes.
While the potatoes roast, in the same large bowl, combine the broccoli florets with 1 tablespoon of olive oil, 2 cloves of minced garlic, lemon zest, and a pinch of salt and pepper. Toss to coat.
After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven. Add the broccoli florets to the other side of the pan in a single layer.
In the same bowl, add the peeled and deveined shrimp. Add lemon juice, red pepper flakes if using, and toss gently to combine.
Spread the shrimp evenly over the broccoli and potatoes on the sheet pan.
Return the sheet pan to the oven and roast for an additional 5 to 7 minutes, or until the shrimp are pink and opaque and the broccoli is tender-crisp.
Remove the sheet pan from the oven and sprinkle the chopped fresh parsley over the shrimp, broccoli, and potatoes.
Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
For equipment, all you really need is a sturdy sheet pan and a little patience. No special gadgets required. I usually serve this with a crisp green salad or some crusty bread to soak up any leftover lemony juices. If you want to switch things up, swapping broccoli for asparagus or green beans works well, although I haven’t tested every veggie combo. You could also play with the spice blend—adding a pinch of chili flakes or swapping smoked paprika for regular paprika changes the vibe entirely. Sometimes, I toss in some cherry tomatoes for a pop of sweetness, but that’s just me experimenting.
FAQ
Q: Can I make this gluten-free?
A: Absolutely, it’s naturally gluten-free as long as your seasonings don’t have hidden additives.
Q: Can I prepare this ahead of time?
A: You can prep the ingredients but it’s best cooked fresh. Leftovers reheat well but shrimp can get rubbery if overdone.
Q: What if I don’t have baby potatoes?
A: Regular potatoes cut into smaller pieces work fine, just adjust roasting time.
Q: Can I use frozen shrimp?
A: Yes, just thaw them completely and pat dry before roasting.
Give this sheet pan shrimp, broccoli, and potatoes a try next time you want dinner without the drama. You might find it quickly becoming your go-to weeknight fix.