I make this sheet pan shrimp dish on busy weeknights when I want something simple, healthy, delicious and fast. The oven does most of the work: broccolini turns bright green and edges crisp, tomatoes pop and sweeten, and shrimp finish tender with a bright squeeze of lemon. Cleanup is quick, which is the kind of win I need after a long day.
I like that this is flexible: swap a vegetable, use a different herb, or double the veggies for leftovers. It takes under 30 minutes from start to finish, and the colors alone make dinner feel thoughtful—glossy red tomatoes, green broccolini, and pink shrimp dotted with roasted garlic and lemon.
In my kitchen I focus on practical choices: a good sheet pan, properly deveined shrimp, and a brief seasoning rest before roasting. With a little mise en place the process is calm and predictable, and you’ll end up with juicy shrimp and vegetables that still have bite.
Why this Sheet Pan Shrimp with Broccolini & Tomatoes is perfect for busy weeknights
This recipe is built around time savings and ease without sacrificing nutrition or flavor. You get a balanced plate—lean protein, fiber-rich vegetables, and bright acidity—prepared on a single pan so tidy cleanup follows a quick meal.
Sensory notes: while it roasts you’ll notice the aroma of garlic and olive oil, the lemon brightness at the end, and the visual pop of blistered tomatoes against the broccolini. The short cook time keeps textures lively rather than mushy.
Everything You Need for Sheet Pan Shrimp with Broccolini & Tomatoes
- Shrimp – Use peeled and deveined shrimp for ease; if frozen, thaw fully and pat dry before seasoning. Fresh shrimp should smell clean, not fishy. Store on ice or in the coldest part of your fridge until ready to cook.
- Broccolini – A tender, thin-stemmed brassica that roasts quickly; if unavailable, regular broccoli or asparagus work well as substitutes. Trim woody ends so all pieces cook evenly.
- Tomatoes – Small grape or cherry tomatoes add sweetness and juice when roasted; halving them helps release flavor and creates sauce-like pockets.
- Olive oil & aromatics – Olive oil carries flavor and encourages browning; garlic adds savory depth. A squeeze of fresh lemon at the end brightens everything.
- Seasonings & herbs – Keep it simple: kosher salt, freshly ground black pepper, crushed red pepper if you want heat, and fresh oregano or parsley to finish.
- Kitchen tools – A large rimmed sheet pan, a mixing bowl for the shrimp, tongs or a spatula for tossing, and a sharp knife. A garlic press or microplane makes prep faster but isn’t required.
- Storage tips – If buying ahead, keep shrimp cold and use within a day or freeze for longer storage. Wash and dry broccolini and tomatoes only when ready to use to preserve freshness.
If you’re short on time, consider trying our quick and delicious air fryer shrimp as an alternative!
The Secret to Tender, Juicy Roasted Shrimp
The short version: brief oil-and-garlic seasoning, high heat, and minimal time on the pan. Marinating shrimp in oil and aromatics for a few minutes builds flavor without making the shrimp soggy. Patting shrimp dry first helps them roast instead of steam.
Don’t crowd the pan—give each shrimp a bit of air so heat circulates and the edges brown slightly. The moment of truth is timing: shrimp go from perfect to rubbery in a minute or two, so add them toward the end of the veggie roast.
The smell of garlic toasting and herb oil sizzling is a good indicator the pan is doing its job; finish with lemon to lift the whole dish. For another way to cook shrimp that’s both tender and flavorful, check out this honey garlic shrimp recipe.
Why Oven Temperature and Timing Matter for Even Cooking
A properly preheated oven ensures the broccolini crisps and the tomatoes blister quickly without making the shrimp rubbery. High heat encourages the Maillard reaction on the vegetable edges while keeping interiors tender.
If you have a convection oven, reduce total cook time slightly and watch the pan earlier—convection moves hot air and speeds browning. In a conventional oven, rely on the stated times but check visually: broccolini should be bright with lightly charred tips, tomatoes should be soft and beginning to burst.
Use a timer and check at the halfway mark when tossing the veggies. Visual cues—color and texture—are your best guide to prevent overcooking.
How to Make Sheet Pan Shrimp with Broccolini & Tomatoes (Step-by-Step)
- Prepare your ingredients first: trim broccolini stems, halve the tomatoes, mince the garlic, and pat the shrimp dry. Mise en place keeps this fast and stress-free.
- Toss the vegetables with olive oil, salt, pepper and herbs so they’re evenly coated before they hit the pan.
- Spread vegetables in a single layer on a rimmed sheet pan so air circulates and they roast instead of steam.
- Roast the vegetables until broccolini is bright and starting to brown and tomatoes are blistered—toss once midway for even color.
- While veggies roast, season shrimp with olive oil, garlic, salt and a pinch of red pepper if you like heat; keep them chilled until ready to add.
- Add the shrimp to the sheet pan near the end of the veggie roast, arranging them in a single layer so each cooks quickly and evenly.
- Roast until shrimp are opaque and just curled; remove from oven and finish with fresh lemon juice and a scattering of herbs before serving.
Pro Tip for sheet pan shrimp with broccolini and tomatoes: Add shrimp last
- Adding shrimp at the end prevents overcooking—shrimp need only a few minutes under high heat.
- Layer flavors by getting the vegetables partly roasted first so they develop caramelization before the shrimp join the pan.
- For an extra hit of garlic, drizzle garlic-infused olive oil over the finished dish rather than exposing raw garlic to long roasting time.
Troubleshooting
- If shrimp turn rubbery, I usually find they were left on the pan too long—remove them the moment they’re opaque and slightly curled.
- If broccolini is soft instead of crisp-tender, try cutting thicker stems in half lengthwise so they cook at the same rate as thinner pieces.
- If tomatoes burst too early and make the pan soggy, halve them instead of crushing them and spread them apart so juices can evaporate.
How to Store, Reheat, and Meal-Prep This One-Pan Dinner
- Cool leftovers quickly and store them in an airtight container in the refrigerator for up to three days; shrimp are best eaten within that window.
- To reheat, use a hot oven or toaster oven to revive roasted vegetables’ texture; heat briefly just until shrimp are warmed through to avoid toughening them.
- For meal-prep, cook extra broccolini and tomatoes and add fresh-cooked shrimp the day you plan to eat for best texture. You can freeze cooked veg but shrimp don’t freeze and reheat well—freeze raw shrimp separately if needed.
If you love one-pan meals, try this balsamic glazed one-pan chicken recipe for your next dinner!
Easy Variations for Keto, Paleo, and Dairy-Free Diets
- Keto: Keep the recipe as-is; add a handful of roasted olives or a sprinkle of toasted pine nuts for richness without carbs.
- Paleo: Use extra-virgin olive oil and fresh herbs; swap in sweet potato wedges roasted separately if you want a starchy component.
- Dairy-free: This recipe is naturally dairy-free—finish with fresh herbs and lemon instead of butter for brightness.
- Protein swap: If you prefer a milder fish or want more variety, try seared firm fish fillets at the end or roast halibut alongside the veg for a heartier plate.
Quick Sides and Pairings to Complete the Meal
- Simple green salad with a lemon vinaigrette keeps the meal light and fresh.
- Roasted or mashed cauliflower is a low-carb way to add comfort without heavy carbs.
- Crusty bread or a grain like couscous for those who want more carbs—serve on the side so anyone watching carbs can skip it.
- For an elegant surf-and-turf style weeknight option, pair with roasted halibut and burst tomatoes for an elevated touch.
Pair your meal with this flavorful roasted halibut with burst tomatoes for an elegant touch.
Frequently Asked Questions
How long does it take to make Sheet Pan Shrimp with Broccolini & Tomatoes?
This dish is quick and easy, taking just under 30 minutes from start to finish!
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking for the best results.
What can I substitute for broccolini?
If you can’t find broccolini, you can use regular broccoli or even asparagus as a substitute!
How should I store leftovers from this meal?
Store any leftovers in an airtight container in the fridge for up to 3 days.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, making it a great option for those with gluten sensitivities!
Sheet Pan Shrimp with Broccolini and Tomatoes
Ingredients
Method
- Preheat oven to 400 degrees.
- Place shrimp in a medium bowl with olive oil, garlic, salt, red pepper flakes (if using) and black pepper. Toss gently to coat and set aside.2 tablespoons extra-virgin olive oil (divided), 3 cloves garlic (minced), 3/4 teaspoon kosher salt, 1/8 teaspoon crushed red pepper (optional), freshly ground black pepper (to taste)
- Spray a large sheet pan with olive oil spray. Place broccolini and tomatoes on the sheet pan and toss with olive oil, salt, pepper and oregano. Spread out in an even layer. Roast for 15 minutes, tossing halfway through.2 bunches broccolini (ends trimmed), 1 cup grape tomatoes (halved), 3 cloves garlic (minced), 1/8 teaspoon crushed red pepper (optional), olive oil spray, 1 teaspoon chopped fresh oregano
- Remove sheet pan from oven and add shrimp, placing them evenly around the veggies. Roast for 8 minutes.2 tablespoons extra-virgin olive oil (divided)
- Top everything with lemon juice and serve.2 tablespoons fresh lemon juice
