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!!
Other seafood dinners on A Meal In Mind
And check out even more quick recipes:
Shop roasted shrimp with broccoli and tomatoes
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Roasted Shrimp with Broccoli and Cherry Tomatoes - One Pan
- 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
- Preheat oven to 425 degrees.
- In a large bowl, toss broccoli florets and sliced onions with 2 tablespoons oil, coriander, cumin, 1/2 teaspoon salt and 1 teaspoon paprika.
- In a separate bowl, combine shrimp, garlic, cherry tomatoes, remaining 2 tablespoons oil, lemon zest, remaining 1/2 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.