Garlic Butter Shrimp and Broccoli
You are about to discover one of the easiest sheet pan dinner recipes that brings together delicious flavors and minimal cleanup. This Garlic Butter Shrimp and Broccoli is a perfect weeknight meal that’s both healthy and incredibly satisfying. Get ready to enjoy a fantastic meal without all the fuss.
Key Ingredients & Substitutions
- Shrimp: Use large or jumbo shrimp, peeled and deveined. Fresh or frozen (thawed) works well.
- Broccoli: Fresh broccoli florets are best. You can use pre-cut to save time.
- Garlic: Fresh minced garlic offers the best flavor. Garlic powder can be a substitute in a pinch.
- Butter: Unsalted butter is preferred to control the saltiness. Olive oil can be a dairy-free alternative.
- Lemon: Fresh lemon juice brightens the dish.
Ingredients
Main Ingredients:
- 1 pound large shrimp, peeled and deveined, tails on or off
- 4 cups broccoli florets (about 1 large head)
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Red pepper flakes, to taste (optional)
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 280 calories
- Tools Needed: Large baking sheet, parchment paper
Step-by-Step Instructions
1. Prepare Your Oven and Pan
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup, a key benefit of sheet pan dinner recipes.
2. Mix the Garlic Butter Sauce
In a small bowl, combine the melted butter, minced garlic, lemon juice, salt, and black pepper. Stir well until everything is incorporated.
3. Combine Ingredients on the Sheet Pan
Place the shrimp and broccoli florets on the prepared baking sheet. Pour the garlic butter sauce evenly over the shrimp and broccoli. Toss gently to ensure everything is coated.
4. Roast Until Cooked
Arrange the shrimp and broccoli in a single layer on the sheet pan. Roast for 12-15 minutes, or until the shrimp are pink and opaque and the broccoli is tender-crisp. Avoid overcooking the shrimp.
5. Garnish and Serve
If desired, sprinkle with red pepper flakes and fresh chopped parsley. Serve immediately and enjoy this simple sheet pan dinner recipe.
Variation Ideas
- Add Spice: Include a pinch of cayenne pepper in the sauce for a little heat.
- Different Veggies: Swap broccoli for asparagus spears or bell pepper strips.
- Herbs: Experiment with dried oregano or Italian seasoning in the garlic butter.
Storage Instructions
Store any leftover Garlic Butter Shrimp and Broccoli in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a microwave or a skillet over medium heat until warmed through, being careful not to overcook the shrimp, to maintain the quality of your sheet pan dinner recipes leftovers.
Frequently Asked Questions (FAQ)
Can I use frozen shrimp?
Yes, ensure your frozen shrimp are completely thawed and patted dry before cooking.
How do I know when the shrimp is cooked?
Shrimp cooks quickly; it will turn pink and opaque. Overcooked shrimp becomes rubbery.
Do I need to peel the shrimp?
It’s recommended for easier eating, but you can leave the tails on for presentation if you prefer.
Can I make this dairy-free?
Yes, substitute the butter with olive oil or a dairy-free butter alternative.
What can I serve with this?
This dish pairs wonderfully with rice, quinoa, or a simple side salad, making it a complete sheet pan dinner recipe.
Why is my broccoli soggy?
Ensure your oven is preheated properly and avoid overcrowding the baking sheet, as this can steam the vegetables instead of roasting them.
