Roasted Shrimp with Broccoli and Cherry Tomatoes – One Pan

Roasted Shrimp with Broccoli and Cherry Tomatoes – One Pan

This aromatic and beautiful one-pan roasted shrimp with broccoli and cherry tomatoes (well, two-pan, if you count cooking the quinoa or rice) will take you less than 30 minutes to prepare. Once you’ve cleaned the shrimp and prepped the vegetables, you’ll have just enough time to cook the quinoa before dinner is ready. 

savory roasted shrimp with broccoli and tomatoes on sheet pan

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, this would be a great opportunity to make it with lime zest.

roasted shrimp with broccoli and tomatoes on sheet pan side view

A fun mix of flavors

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 the Sriracha from Thai Kitchen 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. 

delicious roasted shrimp with broccoli and tomatoes in white bowl with lime

My favorite way to serve this dish is over a bed of quinoa as shown above. Avocado slices make a great additional topping as they are always so good with anything a little spicy.

Buying shrimp

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.”

What we can usually find near us are the wild-caught US shrimp (I watch for sales!). Whichever you buy, remember than shrimp are scavengers. That means you want to 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 your patience.

pinterest collage of roasted shrimp with broccoli and tomatoes

Adapted from this recipe.

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

Kitchen items used in this recipe

 

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close up of roasted shrimp with broccoli and tomatoes in bowl with quinoa and avocado

Roasted Shrimp with Broccoli and Cherry Tomatoes – One Pan

  • Author: Beth of A Meal In Mind
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Seafood main dish
  • Method: Oven baked
  • Cuisine: Mediterranean/Thai

Description

This aromatic and beautiful one-pan roasted shrimp with broccoli and cherry tomatoes (well, two-pan, if you count a pan to cook quinoa or rice) will take you just 30 minutes to prepare.


Scale

Ingredients

  • 2 pounds broccoli, cut into bite-size florets
  • 1 small red onion, thinly sliced
  • 2 tablespoons (1/4 cup) extra virgin olive oil
  • 4 cloves garlic, minced or pressed
  • 1 teaspoon whole coriander seeds (or 1/2 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 1/4 teaspoons lemon zest (or more – just what you can get from 1 large organic lemon)
  • Cherry tomatoes, about 1/2 pound
  • Lemon or lime wedges, for serving
  • Avocado slices and chopped cilantro, for garnish

Instructions

  1. Preheat oven to 425 degrees.
  2. In a large bowl, toss broccoli florets and sliced onions with 2 tablespoons oil, coriander, cumin, 1/2 teaspoon salt and 1 teaspoon paprika.
  3. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and Sriracha sauce.
  4. Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes.
  5. Add shrimp 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.
  6. Serve over rice or quinoa with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.
  7. Garnish with cilantro and avocado slices.

Keywords: easy roasted shrimp, one-pan shrimp vegetable roast, one pan dinner, seafood dinner, gluten-free

 



38 thoughts on “Roasted Shrimp with Broccoli and Cherry Tomatoes – One Pan”

  • 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.

    • 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!

    • 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, 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!

  • 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:)

    • 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.

  • 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.

    • 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.

  • 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!

    • 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! 😉

  • 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.

  • 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.

    • 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!

  • 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!

    • 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!

  • 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!

    • 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!

  • 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.

    • 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!

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