This aromatic and beautiful one-pan roasted shrimp with broccoli and cherry tomatoes (well, two-pan, if you count cooking the quinoa or rice) is ready in less than 30 minutes. Once you've cleaned the shrimp and prepped the vegetables, there's just enough time to cook the quinoa before dinner is ready.
Yesterday's post included the recipe for the coconut milk garden chive quinoa shown below. It's really tasty as a side dish or bed for this shrimp recipe! If you don't have chives, make it with lime zest.
What are the main flavors in roasted shrimp with broccoli and tomatoes?
This dish has many Mediterranean flavors, from the olive oil and lemon to cumin and coriander. Sriracha, typically used on Thai food, gives a wonderful pop of spice and the acidity of its pickled chili peppers. And, you can make it spicier than I've indicated here if you like Sriracha.
I use Thai Kitchen's Sriracha because it's delicious and readily available, but you should use the brand you prefer!
The key is that the shrimp are marinated, even briefly, with a simple marinade. The Sriracha's salty spiciness compliments the sweetness of the shrimp, making every bite a savory treat. Then the shrimp flavor everything else in the pan as they roast with the vegetables.
Serve over quinoa or rice. Avocado slices make a great additional topping as they are always so good with anything a little spicy. If everyone in your family likes cilantro, sprinkle it on, or if not, use parsley instead.
How do you choose the shrimp for this dinner?
We do our best to buy seafood according to the Monterey Bay Seafood Watch to avoid overfished or toxic seafood. This is what they say about shrimp:
Look for U.S.-farmed whiteleg shrimp; giant tiger prawns from Selva Shrimp-verified farms; shrimp farmed worldwide in indoor recirculating tanks; and Northern shrimp caught with traps in Nova Scotia, Canada. Wild-caught shrimp from the U.S. is a “Good Alternative.”
Where we live, we can usually find the wild-caught US shrimp (I watch for sales!). Whichever you buy, remember that shrimp are scavengers. Take care to clean out the "vein" which is actually the gut. We use either a wooden skewer or a toothpick, depending on the size of the shrimp and our patience.
Sometimes I can find pre-cleaned shrimp, and that makes the prep take almost no time at all.
Please pin for later!
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #amealinmind on Instagram. I’d love to see what you come up with. Thank you so much!!
Beth
Other seafood dinners on A Meal In Mind
Miso-Lemon Baked Steelhead Trout
Veracruz Style Steelhead or Salmon
Seared Opah with papaya-avocado salsa
Thai Green Coconut Milk Mahi Mahi Curry
And check out even more quick recipes:
Meals For Busy People (a collaboration)
Shop roasted shrimp with broccoli and tomatoes
Nordic Ware Natural Aluminu...Shop on Amazon
Simply Organic Ground Coria...Shop on Amazon
Frontier Cumin Seed Spice -...Shop on Amazon
Fox Run 5476 Bamboo Skewers...Shop on Amazon
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Roasted Shrimp with Broccoli and Cherry Tomatoes - One Pan
Ingredients
- 2 pounds broccoli cut into bite-size florets
- 1 small red onion thinly sliced
- 2 tablespoons ¼ cup extra virgin olive oil
- 4 cloves garlic minced or pressed
- 1 teaspoon whole coriander seeds or ½ teaspoon ground
- 1 teaspoon ground cumin
- 1 teaspoon sea salt or to taste divided
- 1 teaspoon paprika
- 2 teaspoons Sriracha sauce or more to taste if you prefer spicy foods
- 2 pounds large wild 16-20 size shrimp, peeled and deveined
- 1 ¼ teaspoons lemon zest or more - just what you can get from 1 large organic lemon
- Cherry tomatoes about ½ pound
- Lemon or lime wedges for serving
- Avocado slices and chopped cilantro for garnish
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, toss broccoli florets and sliced onions with 2 tablespoons oil, coriander, cumin, ½ teaspoon salt and 1 teaspoon paprika.
- In a separate bowl, combine shrimp, garlic, cherry tomatoes, remaining 2 tablespoons oil, lemon zest, remaining ½ teaspoon salt and Sriracha sauce.
- Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes.
- Add shrimp mixture to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more.
- Serve over rice or quinoa with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.
- Garnish with cilantro and avocado slices.
Notes
Paula @ Mummy Vs Work
This looks delicious, I have never tried shrimp before but this recipe makes it look so easy yet so tasty!
Beth
Paula, thank you so much. It is delicious and the flavors are subtle but wonderful. I hope you will enjoy it if you get a chance to try it!
Nyxie
This looks amazing. Your photography skills are also beautiful and do this dish justice on the screen.
Judging from the recipe this seems fairly simple to make. I'm a big lover of seafood so I'll certainly have to give this a go.
Beth
Nyxie, thank you so much for those kind words about the photos, I so appreciate them. This is a simple recipe except for cleaning the shrimp - I look for someone to help with it if I can, make it a team effort. Then it's just a snap after that!
loadedpenvibes
this are really nice recipes, i sure will wanna try it out.
Beth
Thank you so much! I appreciate it and hope you will be able to give it a try.
Felicia Austin
I’m always on the lookout for One pot or one pan meals! Thank you 😊 this looks Devine!
Beth
Felicia, I love one-pan meals too, especially one where the flavors blend like they do here. I hope you will get a chance to give it a try.
Harriet
Your recipe looks delicious and quick to make. I’ve pinned your recipe, for the next time we cook broccoli and prawns.
Beth
Harriet, thanks for the comment, the star rating and the pin! We enjoy this one very much and hope you will too.
Amisha
This looks yummy 🙂
Beth
Amisha, yes, it is! I hope that if you get a chance to try it you will enjoy it.
Steve
Looks absolutely delish!!!
Beth
Steve, yes my family considers this an "oh, yum" meal. Lots of flavor with relatively few ingredients. I hope you have a chance to give it a try.
Simone
This looks like a meal that's right up my alley. I just love quinoa & sheet pan meals... so I'm gonna try this!
Beth
Simone, it's been a very popular recipe on the blog, I think because it's so easy and so colorful. I hope you will have a chance to give it a try!
Nicole
This looks delicious! I am always on the lookout for healthy meals that are packed with protein and this is perfect! My kids will love it. I just may hold off on the hot sauce. Thanks for the recipe:)
Beth
Nicole, I know what you mean about holding off on the hot sauce, but the amount is fairly small and the heat quite mild. Of course, it's important to do slowly with Sriracha. If you do have a chance to try it, I hope you will all enjoy it.
Marla
Hi Beth,
This recipe sounds delicious. I love the ingredients with all the vegetables and spices - sounds so tasty and healthy too. Would be great to serve to company or just for your own family. Thanks for sharing.
Beth
Maria, thank you, it is delicious and I think the secret is the sriracha. It makes a great company dish since it's so quick to prepare once the shrimp are peeled.
Flossie McCowald
Love your shrimp buying guide! Personally I am not a fan of shrimp OR broccoli, but my hubby/girls love both (and regularly eat them when I am away for work), so I will recommend this recipe to them! 🙂 Pinning!
Beth
Flossie, thanks for that comment! I'm always so glad to know when that kind of information has found a home. Secretly, I also find shrimp a pain to peel and devein so I serve them rarely for that reason too. My older son loves to peel them, so he gets them more often! 😉
Nicole
I love one pan meals and this one looks delicious. I'm looking forward to trying it out!
Beth
Nicole, one-pan meals are so easy, and this one is such a great combination of flavors. I hope you get to try it!
Chad
omg this made me super hungry!!! I love shrimps but never had them with Broccoli. Broccoli is also another fav of mine. Thanks a lot.
Beth
You are so welcome! This is one of my most popular recipes, I think because it's so easy. The broccoli is perfect with the other flavors.
Gillian Kent
This looks delicious. I love what roasting those grape tomatoes does to the flavor od a dish.
Beth
Thank you! Yes, the grape tomatoes give pops of color and flavor that are perfect here.
Angela
What a great healthy and grain-free meal. I would have never thought to add Siracha but that is what excites me even more to try this.
Beth
Angela, thank you for your comment. The Sriracha really makes the flavors for this meal, even with a very small amount. I so hope you will try it and enjoy!
ELena
This looks absolutely divine! I have a feeling I may have a new favourite recipe! I pinned it to my recipe board on Pinterest, so I have it saved for when I'm ready to try it!
Beth
Elena, thanks so much for that! It's a real favorite at our house. So easy to cook, and I can only suggest to gather people for a shrimp-peeling party to cut down on your prep time!
Heather Behrends
Oh my, this looks good! I am always looking for new, delicious shrimp recipes and I think I just found my new favorite! I love the shrimp buying guide too - I don't know enough about shrimp to know how to buy good shrimp!
Beth
Heather, thank you so much! This is the one where when I make it, everyone says, oh, yeah. And it's so easy, so it's OK when it just flies off the pan. I hope you can find great shrimp and give it a try!
Anindya Sundar Basu
Loved this recipe and will look forward to more recipes like this. Keep the good work going
Beth
Anindya, thanks so much! I love simple recipes like this and do plan to include more. One-pan is what many people really need right now.
Supriya Kutty
Such a unique and great combination of shrimp, broccoli, and tomatoes. I hope that this tastes good. I have never tried these 3 ingredients combined. But, I am sure it will be a burst of flavors. I just can't wait to try out this recipe at home. I will let you know once I tried this recipe. This recipe looks really interesting. Thank you so much for sharing this great recipe.
Beth
Supriya, we like the taste a lot, and if you like sriracha, you should like it too. You don't need much of it, but it makes the dish along with some lemon. When we first made it, we all said, oh, yes that is so good! I hope you will have a chance to try it and let me know what you think!
Brenna
Your directions are missing garlic and tomatoes.
Beth
Brenna, thank you so much for pointing out those errors, which I have fixed. It's amazing that I've had others proof and try this recipe, but no one has pointed it out. I so appreciate your time and careful reading.
Nart | Cooking with Nart
This salad looks super healthy and mazing Beth. Love it!
Beth
Thanks, Nart - this is one of my most popular recipes, I think because it's so easy. Enjoy!
Donna
This looks amazing and I will be cooking it tomorrow, my question is about the cumin, with using one teaspoon does it not overpower the whole dish? I always toast my whole cumin seeds then grind them, this really makes the flavor great!
Beth
Hi Donna, I'd suggest you trust your instincts - I'm so impressed that you roast your own cumin. I haven't tried that but am now thinking I need to, even though I like lots of cumin and rarely feel I've added too much. I suggest that with a home-roasted cumin, start with less, like 1/2 teaspoon, and then sprinkle on more if the dish needs it. This is a very forgiving recipe. I so appreciate your question!