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Lemon Roasted Shrimp with Broccoli and Rice

A sheet pan dinner perfect for busy weeknights! Bright, roasted shrimp with a hint of lemon and red pepper served with roasted broccoli and lemon parsley rice.

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people


For the Shrimp:

  • 1 pound raw shrimp rinsed and deveined
  • 1 tablespoons olive oil
  • 1 lemon, divided
  • 1/4 teaspoon red pepper flakes
  • 1 pinch kosher salt
  • fresh ground black pepper to taste

For the Broccoli:

  • 5 cups broccoli florets cut into bite sized pieces
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt

For the Rice:

  • 2 cups prepared jasmine rice
  • 1 tablespoon parsley chopped
  • 1 teaspoon olive oil


For the Broccoli

  1. Add the broccoli florets to a sheet pan lined with foil. Drizzle lightly with olive oil.

  2. Sprinkle with a 1/4 tsp of kosher salt

  3. Roast at 400 degrees (F) for twenty minutes.

Prepare the Shrimp

  1. In a medium bowl, combine the shrimp, 1 Tablespoon of olive oil, the juice of half a lemon, and 1/4 teaspoon red pepper flakes. 

  2. Add a pinch of salt and some freshly ground pepper and stir to combine.

  3. When the broccoli has roasted for 20 minutes, pull the sheet pan from the oven and add the shrimp and reserved lemon slices. Return to the oven. 

  4. Roast for an additional 8-10 minutes, or until the shrimp is pink and just firm and cooked through. Remove from the oven and serve immediately with the lemon parsley rice.  

For the Rice

  1. In a medium bowl, add the cooked rice, the juice of 1/4 of a lemon, 1 teaspoon of olive oil, and 1 tablespoon of parsley. Stir to combine.