Healthy Shrimp and Broccoli — An EASY and healthy meal that’s ready in no time, made on ONE sheet pan, and full of FLAVOR!! Perfect for quick lunches and busy weeknights!!
Healthy Shrimp and Broccoli Recipe
When you’re chicken’ed out and in the mood for something different, this super fast and easy lemon butter shrimp and broccoli is the ticket.
I love roasted, grilled, or broiled broccoli because it gets a bit of lovely charred taste while still retaining its crisp-tender nature. And paired with the tender, juicy, and succulent shrimp it’s a great texture and flavor combination.
The lemon-butter adds the perfect touch to both the shrimp and the broccoli and provides a bit of richness to this otherwise very healthy meal.
It’s perfect for busy weeknights, no-fuss lunches, and as a bonus it’s naturally gluten-free.
What’s in Shrimp and Broccoli?
To make this healthy shrimp recipe, you’ll need:
- Olive oil
- Salt and pepper
- Raw shrimp
- Unsalted butter
- Lemon juice
How to Make Sheet Pan Shrimp and Broccoli
The lemon butter baked shrimp and broccoli is ready from start to finish in less than 10 minutes thanks to your broiler. Place the broccoli florets (you can use the stalks too if you’d like) on a sheet pan, drizzle with olive oil, season with salt and pepper, and broil on high, with the oven rack about 4 inches below the broiler, for about 5 minutes.
Remove the sheet pan, flip the broccoli, add the shrimp, a bit more olive oil, and return to the oven for 2 to 3 minutes. That’s all the time it takes for the shrimp to cook through.
Drizzle everything with melted butter spiked with fresh lemon juice and get ready to dig in. If you want to serve it with some rice or potatoes, go for it – otherwise you can keep it lower carb like I did.
What Type of Shrimp Should I Use?
I use one pound of fresh, raw shrimp that were deveined but still had the shells on that I then removed.
They were U12 shrimp (or 12-count), meaning about 12 shrimp per pound. If you use 15-18 count shrimp, they will be smaller and cook even quicker than the 2 1/2 minutes it took my shrimp to cook
I don’t recommend using anything smaller than about 18-count shrimp because they will cook so fast under the broiler you easily run the risk of overcooking them. Not to mention, I don’t find they have as much flavor.
Use shrimp you can literally sink your teeth into.
Tips for Making This Recipe
If you’re not used to broiling things, make sure to keep a close on on your food because food can go from raw to burnt in a matter of seconds. You don’t need to stand in front of the oven door with it ajar for this recipe, but you do need to be present, in the kitchen, and don’t forget about your food.
My sheet pan was so hot that after I broiled the broccoli for 5 minutes, that upon placing the shrimp on the pan, they started turning pink and cooking on contact.
Shrimp cook very quickly and even my large U12 shrimp (12 shrimp per pound) cooked in less than 3 minutes. Overcooked shrimp aren’t juicy, they’re tough and chewy, and undesirable so make sure not to overcook them.
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- 2 large heads broccoli, trimmed into bite-sized florets
- 4 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more to taste if desired
- 1 teaspoon freshly ground black pepper, plus more to taste if desired
- 1 pound raw shrimp, cleaned, deveined, shells removed (I used U12 shrimp, i.e. 12 per 1 pound)
- 1/4 cup unsalted butter, melted
- 1/4 cup freshly squeezed lemon juice
- Preheat oven to HIGH broiler setting and place the top oven rack about 4 inches below the broiler. NOTE - All broilers run very differently and suggested broiling times are estimates for what worked in my oven. Watch you food, and not the clock, very closely to make sure it neither burns when you're least expecting it nor is underdone (although much less likely to happen).
- Line a half-sheet pan with aluminum foil for easier cleanup, add the broccoli, evenly drizzle with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, toss with your hands to combine, place sheet pan under the broiler, and broil for about 5 minutes, or until florets are turning lightly browned and dried out looking on the tips of the florets.
- Remove pan from the oven, flip and toss the broccoli, add the shrimp, evenly drizzle the shrimp with the remaining 2 teaspoons olive oil, and return pan to the broiler for about 2 to 3 minutes, or until shrimp are cooked through. NOTE - My pan was so hot after I broiled the broccoli for 5 minutes in step 2 that upon placing the shrimp on the pan, they started turning pink and cooking on contact. Shrimp cook very quickly and even my large U12 shrimp cooked in less than 3 minutes. There is no need to flip them. Remove pan from the oven and set aside.
- Melt the butter in a small microwave-safe bowl, add the lemon juice, stir to combine, and evenly drizzle over the shrimp and broccoli, as desired (I used it all). Taste and check for seasoning balance and add more salt and/or pepper, as desired, and serve immediately. Recipe will keep airtight in the fridge for up to 3 days.
Amount Per Serving: Calories: 414Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 205mgSodium: 1376mgCarbohydrates: 21gFiber: 5gSugar: 2gProtein: 24g
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