Sheet Pan Shrimp with Broccolini and Tomatoes
A fantastic method for preparing shrimp is by roasting them in the oven, resulting in perfectly tender and delicious bites every time! To enhance the dish, I incorporated some of our go-to vegetables, transforming it into a convenient ONE-pan meal that was a hit with everyone! This quick and SIMPLE low-carb recipe is bursting with flavor and can be on your table in less than 30 minutes from start to finish.
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Ingredients
- 1 pound extra large peeled and deveined
- 3 garlic cloves
- freshly ground black pepper
- olive oil spray
- 2 bunches
- 1 cup grape tomatoes
- 1 teaspoon chopped fresh oregano
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon crushed red pepper
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 3/4 teaspoon kosher salt
Instructions
- 1
Begin by preheating your oven to 400°F (204°C).
- 2
In a medium-sized mixing bowl, combine the shrimp with 2 teaspoons of olive oil, minced garlic, 1/4 teaspoon of salt, red pepper flakes (if desired), and black pepper. Gently mix to ensure the shrimp are well-coated, then set the bowl aside.
- 3
Lightly coat a large sheet pan with olive oil spray. Arrange the broccolini and tomatoes on the pan, then drizzle with 2 tablespoons of olive oil, followed by ½ teaspoon of salt, black pepper, and oregano. Toss to combine and spread the vegetables into a single layer. Roast in the oven for 15 minutes, stirring halfway through to ensure even cooking.
- 4
After 15 minutes, carefully take the sheet pan out of the oven and add the shrimp, distributing them evenly among the vegetables. Return the pan to the oven and roast for an additional 8 minutes.
- 5
Once cooked, drizzle fresh lemon juice over the entire dish and serve immediately.