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Sheet pan shrimp with broccolini and tomatoes, featuring roasted shrimp, green broccolini, and halved grape tomatoes on a rustic wooden table.
Alyssa

Sheet Pan Shrimp with Broccolini and Tomatoes

A quick and EASY low-carb dish with shrimp roasted with vegetables, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 238
Ingredients Method Notes

Ingredients
  

  • 1 pound extra large shrimp peeled and deveined (tail-off, 28 count)
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 3 garlic cloves minced
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon crushed red pepper optional
  • black pepper freshly ground to taste
  • olive oil spray
  • 2 bunches broccolini ends trimmed, 12 spears
  • 1 cup grape tomatoes halved
  • 1 teaspoon fresh oregano chopped
  • 2 tablespoons fresh lemon juice

Method
 

  1. Preheat the oven to 400 degrees.
  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. 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. Take the sheet pan out of the oven and add the shrimp, arranging them evenly around the vegetables. Roast for another 8 minutes.
  5. Drizzle lemon juice over everything and serve.

Notes

A perfect quick meal that's healthy and filling!