Healthy Shrimp and Broccoli — A quick, healthy meal made on one sheet pan and packed with flavor. Ideal for busy weeknights and easy lunches.
Healthy Shrimp and Broccoli Recipe
If you’re tired of chicken and want something faster and lighter, this lemon-butter shrimp and broccoli is a perfect choice. It’s fast, simple, and full of bright flavor.
Roasting or broiling broccoli gives it a pleasant char while keeping it crisp-tender. Paired with juicy shrimp, the combination delivers great texture and taste. A drizzle of lemon-butter adds richness and ties the dish together without weighing it down.
This recipe is naturally gluten-free and works well for quick dinners or effortless meal prep.
What’s in Shrimp and Broccoli?
To prepare this dish you’ll need:
- Broccoli
- Olive oil
- Salt and pepper
- Raw shrimp
- Unsalted butter
- Lemon juice
How to Make Sheet Pan Shrimp and Broccoli
This lemon-butter baked shrimp and broccoli comes together quickly using the broiler. Spread broccoli florets on a sheet pan, drizzle with olive oil, season with salt and pepper, and broil on high with the rack about 4 inches below the broiler for roughly 5 minutes, until the tips begin to brown.
Remove the pan, flip the broccoli, add the shrimp and a touch more olive oil, then return the pan to the broiler for 2 to 3 minutes—just long enough for the shrimp to turn opaque and cook through.
Finish by drizzling melted butter mixed with fresh lemon juice over the shrimp and broccoli. Serve as-is for a low-carb meal or alongside rice or potatoes if you prefer.
What Type of Shrimp Should I Use?
I used 1 pound of raw, deveined shrimp with the shells removed—U12 size (about 12 shrimp per pound). Larger shrimp like U12 take a little longer than smaller counts; if you use 15–18 count shrimp they’ll cook even faster.
Avoid very small shrimp (smaller than 18-count) for this method, as they can overcook quickly under the broiler and tend to be less meaty. Choose shrimp with good texture so each bite is satisfying.
Tips for Making This Recipe
Broilers vary a lot, so watch the food closely. Items can go from perfectly browned to burnt very quickly, especially when cooking at high heat. You don’t need to keep the oven door open, but stay nearby and check frequently.
Because the sheet pan gets very hot, the shrimp may start cooking the moment they touch the pan. Shrimp cook fast—my larger U12 shrimp were done in under 3 minutes—so avoid overcooking to keep them tender and juicy.
10-Minute Lemon Butter Shrimp and Broccoli
Ingredients
- 2 large heads broccoli, trimmed into bite-sized florets
- 4 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1 pound raw shrimp, cleaned and deveined (I used U12 shrimp)
- ¼ cup unsalted butter, melted
- ¼ cup freshly squeezed lemon juice
Instructions
- Preheat the oven to the HIGH broiler setting and place the top rack about 4 inches below the broiler. Broilers vary, so watch closely.
- Line a half-sheet pan with foil for easy cleanup. Toss the broccoli with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Broil about 5 minutes, until the florets show light browning on the tips.
- Remove the pan, flip and toss the broccoli, add the shrimp, and drizzle the shrimp with the remaining 2 tablespoons olive oil. Return to the broiler for 2–3 minutes, until shrimp are opaque and cooked through. There’s no need to flip the shrimp.
- Melt the butter, stir in the lemon juice, and drizzle over the shrimp and broccoli. Taste and adjust salt and pepper if needed. Serve immediately. Store leftovers airtight in the fridge for up to 3 days.
Nutrition
Nutrition information is an approximation.
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More Easy Shrimp Recipes:
Explore other simple shrimp dishes from the same collection, including quick scampi, coconut shrimp, shrimp ceviche, honey-barbecue grilled shrimp, orange chili shrimp, sweet-and-sour shrimp and vegetable stir-fry, and sheet-pan shrimp fajitas.
