Go Back

Baked Shrimp and Broccoli With Garlic Lemon Butter Sauce - Easy, Fresh, and Flavorful

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 1 large head broccoli, cut into bite-size florets (about 4 cups)
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, finely minced
  • 1 large lemon (zest and juice)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon smoked paprika or sweet paprika
  • Salt and freshly ground black pepper
  • Fresh parsley, chopped (for garnish)
  • Optional sides: cooked rice, quinoa, or crusty bread

Method
 

  1. Preheat the oven: Set to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. Prep the broccoli: Pat florets dry. Toss with 1 tablespoon olive oil, a big pinch of salt, and black pepper. Spread on the sheet pan in a single layer.
  3. Start roasting the broccoli: Bake for 8–10 minutes to give it a head start. You want slight browning on the edges.
  4. Make the sauce: In a small bowl, mix melted butter, remaining 1 tablespoon olive oil, minced garlic, lemon zest, 2 tablespoons lemon juice, red pepper flakes, paprika, 1/2 teaspoon salt, and several grinds of black pepper.
  5. Season the shrimp: Pat shrimp dry. Toss with 2–3 tablespoons of the lemon butter sauce to coat lightly.
  6. Add shrimp to the pan: Pull the broccoli from the oven. Scatter shrimp over and around the florets. Drizzle most of the remaining sauce over everything, reserving a tablespoon for finishing.
  7. Bake: Return to the oven for 6–8 minutes, until shrimp are pink and opaque with a gentle curl. Do not overbake.
  8. Finish and serve: Spoon the reserved sauce over the hot pan. Sprinkle with chopped parsley and a final squeeze of lemon if you like. Serve over rice, quinoa, or with crusty bread to soak up the sauce.