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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 a pan to cook quinoa or rice) will take you just 30 minutes to prepare.
Course Seafood main dish
Cuisine Mediterranean/Thai
Keyword easy roasted shrimp, Gluten-free, one-pan dinner, one-pan shrimp vegetable roast, seafood dinner
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 servings
Author Beth of A Meal In Mind


  • 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.


Adapted from this recipe.