RecipeCastle

Sheet Pan Shrimp with Broccolini and Tomatoes: A Quick One-Pan Dinner

Sheet Pan Shrimp with Broccolini and Tomatoes: A Quick One-Pan Dinner
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Calories
238 kcal
Protein
26.00 g
Carbs
9.00 g
Fat
11.50 g

Ingredients

  • 1 poundextra large shrimp (peeled and deveined (tail-off, 28 count))
  • 2 tablespoons plus 2 teaspoonsextra-virgin olive oil
  • 3garlic cloves (minced)
  • 3/4 teaspoonkosher salt
  • 1/8 teaspooncrushed red pepper (optional)
  • —black pepper (freshly ground to taste)
  • —olive oil spray
  • 2 bunchesbroccolini (ends trimmed, 12 spears)
  • 1 cupgrape tomatoes (halved)
  • 1 teaspoonfresh oregano (chopped)
  • 2 tablespoonsfresh lemon juice

Instructions

  1. 1

    Preheat the oven to 400 degrees.

  2. 2

    In a medium bowl, combine the shrimp with 2 teaspoons of olive oil, garlic, 1/4 teaspoon of salt, red pepper flakes if desired, and black pepper. Toss gently to coat and set aside.

  3. 3

    Spray a large sheet pan with olive oil spray. Add the broccolini and tomatoes to the sheet pan and toss them with 2 tablespoons of olive oil, ½ teaspoon of salt, pepper, and oregano. Ensure they are spread out in a single layer. Roast for 15 minutes, tossing halfway through.

  4. 4

    Take the sheet pan out of the oven and add the shrimp, arranging them evenly around the vegetables. Roast for another 8 minutes.

  5. 5

    Drizzle lemon juice over everything and serve.