Garlic Herb Roasted Shrimp with Broccoli and Cauliflower

Succulent shrimp tossed with garlic and herbs, roasted on a sheet pan alongside tender broccoli and cauliflower florets.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $5.95/serving

Dietary

• Low-Carb
• Low-Calorie
• Low-Saturated-Fat
• Low-Sugar
• Low-Fat
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian

Tags

• sheet pan
• bake
• roast
• quick
• healthy

Ingredients

• 2 pound raw shrimp (peeled and deveined)
• 1 pound broccoli florets
• 1 pound cauliflower florets
• 2 tablespoon olive oil (extra virgin)
• 4 clove garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.25 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss 1 lb broccoli florets and 1 lb cauliflower florets with 1 tbsp olive oil, 2 cloves minced garlic, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/8 tsp salt, and 1/4 tsp black pepper.
3. Spread the vegetables in a single layer on the prepared baking sheet and roast for 10 minutes.
4. While the vegetables roast, toss 2 lb raw shrimp with the remaining 1 tbsp olive oil, 2 cloves minced garlic, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/8 tsp salt, and 1/4 tsp black pepper in the same bowl.
5. Remove the sheet pan from the oven, nudge the vegetables to one side, and arrange the shrimp in a single layer on the open space. Return to the oven and bake for 6 to 8 minutes, until the shrimp are pink and opaque.

Notes

Reheat leftover shrimp and vegetables gently in a covered skillet over medium-low heat for 3-4 minutes to keep the shrimp tender.

Nutrition (per serving)

• Calories: 231
• Protein: 28.1 g
• Carbohydrates: 12.9 g
• Fat: 7.3 g
• Fiber: 5.6 g
• Sodium: 958 mg
• Saturated Fat: 0.8 g
• Sugar: 3.6 g
• Cholesterol: 232 mg