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Roasted sheet pan shrimp with broccolini and tomatoes garnished with lemon and herbs
Alyssa

Sheet Pan Shrimp with Broccolini and Tomatoes

A quick and EASY low-carb dish with shrimp roasted to perfection, paired with broccolini and tomatoes, 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 peeled and deveined shrimp (28)
  • 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)
  • olive oil spray
  • 2 bunches broccolini (ends trimmed)
  • 1 cup grape tomatoes (halved)
  • 1 teaspoon chopped fresh oregano
  • 2 tablespoons fresh lemon juice

Method
 

  1. Preheat oven to 400 degrees.
  2. 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)
  3. 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
  4. 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)
  5. Top everything with lemon juice and serve.
    2 tablespoons fresh lemon juice

Notes

This dish is low-carb, making it great for healthy eating. Adjust seasoning to taste.