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Sheet Pan Roasted Broccoli with Shrimp

Author: Anita's Table Talk


  • 2 pounds broccoli cut into florets
  • 4 tablespoons olive oil divided
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/8-1/4 teaspoon chili powder
  • 1 teaspoon salt divided
  • 1/8 teaspoon red pepper flakes (optional)
  • 1 teaspoon freshly ground black pepper
  • 1 pound large shrimp peeled and deveined
  • Zest from 1 large lemon (or half lemon for less lemony)
  • 1 Tablespoon lemon juice (about 1/2 lemon)


  • Preheat oven to 425 degrees.
  • In a large bowl, MIX broccoli with 2 Tablespoons olive oil, coriander, cumin, garlic powder, chili powder, 1/2 teaspoon salt and red pepper flakes (if using),
  • In a separate bowl, COMBINE the shrimp with remaining 2 Tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
  • PLACE broccoli onto a rimmed baking pan in a single layer. ROAST broccoli for about 10-12 minutes, depending on size of florets
  • ADD shrimp to baking pan. TOSS with broccoli.
  • Continue to ROAST, mixing it halfway through, until shrimp are just opaque and broccoli is tender, about 5-7 minutes. (Check shrimp after 5 minutes—don’t overcook)
  • REMOVE from oven. SQUEEZE lemon juice all over shrimp and broccoli before serving.
  • SERVE with flavored couscous or rice.


Notes: If you don’t have ground coriander, substitute additional 1/2-1 teaspoon ground cumin.