Garlic Parmesan Roasted Shrimp and Broccoli

This Garlic Parmesan Roasted Shrimp and Broccoli feels special, but basically cooks itself! Everything roasts in one pan, the broccoli gets those golden crispy edges, the shrimp stays tender, and you still only have one pan to wash.

I love that it is built with ingredients I almost always have on hand! The broccoli gets a head start so it can caramelize, then the shrimp jumps into the pan for the last few minutes and soaks up all that garlicky, cheesy goodness.

You can keep it simple and eat it straight off the sheet pan, or turn it into a full meal over pasta, rice, polenta, or cauliflower rice!

Before You Get Started with Garlic Parmesan Shrimp and Broccoli

Here are a few helpful things to know before you start, so this sheet pan dinner comes out perfectly every single time.

• Use thawed, dry shrimp: Make sure your shrimp are fully thawed, peeled, and deveined, then pat them very dry with paper towels. Dry shrimp roast and get a bit of color instead of steaming.
• Fresh broccoli is best: Fresh broccoli florets roast up with the best texture and flavor. Frozen broccoli will still work if that is what you have, but expect a softer, less crisp result.
• Choose a good olive oil: Since olive oil coats both the broccoli and shrimp, use one you like the taste of. For a richer flavor, you can replace part of the olive oil with melted butter.
• Grate the Parmesan yourself: Freshly grated Parmesan melts and clings to the shrimp and broccoli better than the pre-shredded kind. If you only have pre-grated, it still works, but fresh gives you the best flavor and texture.

How to Make Garlic Parmesan Roasted Shrimp and Broccoli

Here is how to make this easy sheet pan shrimp dinner step-by-step.

1. Preheat The Oven And Prepare The Pan

Preheat your oven to 400 degrees. Line a large baking sheet with foil or parchment for easy cleanup, then lightly spray it with cooking spray or add a small drizzle of olive oil so nothing sticks while roasting.

2. Season The Broccoli

In a large mixing bowl, toss the broccoli florets with half of the olive oil, half of the minced garlic, half of the Parmesan, half of the dried basil, and half of the red pepper flakes if using. Make sure every floret is lightly coated so it roasts evenly and stays flavorful.

3. Roast The Broccoli First

Spread the seasoned broccoli out in a single layer on the prepared baking sheet. Roast for about 10 minutes, just until it starts to soften and the edges are beginning to brown. Giving the broccoli a head start helps it cook through by the time the shrimp are done.

Pro tip: Use a large sheet pan and spread the broccoli and shrimp out in a single layer. When everything has a little space, the broccoli can caramelize instead of steaming, and the shrimp cook more evenly.

4. Season The Shrimp

While the broccoli is roasting, add the shrimp to the same bowl and toss with the remaining olive oil, garlic, Parmesan, basil, and red pepper flakes. Season with salt and pepper and toss gently until the shrimp are evenly coated.

5. Finish Roasting With The Shrimp

After the broccoli has roasted for 10 minutes, carefully remove the pan from the oven and give the broccoli a quick shake or stir. Scatter the shrimp in a single layer over and around the broccoli. Return the pan to the oven and roast for 6 to 9 minutes, just until the shrimp are opaque and cooked through.

6. Add Fresh Lemon And Serve

Take the pan out of the oven and squeeze the lemon juice over the shrimp and broccoli while everything is still hot. Taste and adjust with extra salt, pepper, or lemon if needed. Serve right away with extra Parmesan on top if you like.

Stovetop Stir-Fry Method

If you do not want to turn on the oven, you can make this same garlicky shrimp and broccoli on the stovetop. Here is a simple way to do it.

1. Cook The Broccoli In A Skillet

Heat a large skillet or wok over medium-high heat and add a drizzle of olive oil. Add the broccoli and a splash of water. Cook for a few minutes, stirring often, until the water has mostly evaporated and the broccoli is bright green and just tender. Remove the broccoli to a plate.

2. Sear The Shrimp

Add a little more olive oil (or a mix of oil and butter) to the hot skillet. Season the shrimp lightly with salt and pepper, then add them to the pan in a single layer. Cook for 1 to 2 minutes per side until the shrimp are just cooked through and opaque.

3. Add Garlic, Seasonings, And Broccoli

Reduce the heat to medium and add the minced garlic, dried basil, and red pepper flakes, stirring for about 30 to 60 seconds until fragrant. Return the broccoli to the skillet and sprinkle in the Parmesan. Toss everything together so the cheese starts to melt and coat the shrimp and broccoli.

4. Finish With Lemon And Serve

Turn off the heat and squeeze fresh lemon juice over the pan. Toss one more time, taste, and adjust with extra salt, pepper, or red pepper flakes if needed. Serve immediately.

Recipe Tips and Tricks

Here are the best pro tips to make this Garlic Parmesan Shrimp and Broccoli come out perfectly every time.

• Use frozen broccoli the right way: If you are using frozen florets, preheat the empty sheet pan in a 425-degree oven first. Toss the frozen broccoli with oil and seasonings, then add it to the hot pan in a single layer. This helps it roast and get a bit more color before you add the shrimp.
• Try different vegetables: You can swap some or all of the broccoli for cauliflower, green beans, asparagus, bell peppers, zucchini, or Brussels sprouts. Heartier veggies like Brussels sprouts may need a slightly longer head start in the oven before you add the shrimp.
• Asian flavor: Use a combination of soy sauce, rice vinegar, brown sugar, fresh ginger, garlic, sesame oil, and Sriracha to make an Asian sauce for the shrimp. Or swap in a homemade stir-fry sauce. Finish the dish with sesame seeds and green onions. Serve with rice or noodles.
• Mexican flavor: Toss the shrimp and broccoli (or cauliflower) with taco seasoning. Then finish the dish with a dollop of guacamole, salsa, and sour cream.
• Cajun flavor: Toss the shrimp and broccoli (or green beans) with Cajun seasoning. Serve the dish over rice and beans.
• Boost the lemon flavor: If you really love citrus, add the lemon zest to the shrimp mixture before roasting and still squeeze the lemon juice over everything at the end. Zest gives a strong lemon flavor without extra liquid.
• Make it appetizer-style: To turn this into a party appetizer, roast only the seasoned shrimp and skip the broccoli. Serve them on a platter with lemon wedges and toothpicks as a fun twist on classic garlic shrimp.

Serving Suggestions

Here are some simple serving ideas to turn this sheet pan shrimp into a full, satisfying meal.

• Polenta: For cozy comfort food, serve this with a warm bowl of Parmesan polenta.
• Rice and grains: Serve this on a bed of white rice, brown rice, or quinoa!
• Toss with pasta: Combine the roasted shrimp and broccoli with your favorite pasta and a splash of the pasta cooking water for a light, garlicky Parmesan pasta dinner.
• Keep it low carb: Pile the shrimp and broccoli over cauliflower rice or a big bed of sautéed greens for an easy low-carb dinner.
• Build bowls or wraps: Use the shrimp and broccoli in grain bowls with extra veggies, or tuck them into warm pitas or wraps with greens, extra Parmesan, and a drizzle of olive oil or light dressing.

Storage & Reheating

Here is how to store, reheat, and reuse your Garlic Parmesan Roasted Shrimp and Broccoli.

• Store in the fridge: Let everything cool completely, then store the shrimp and broccoli together in an airtight container in the fridge for up to 3 days.
• Store in the freezer: You can freeze leftovers for up to 2 months. The shrimp may firm up slightly once reheated, so freeze in smaller portions so you only thaw what you will actually use.
• Reheat gently: For the best texture, reheat in a skillet over medium-low heat or in a 325–350 degree oven or air fryer just until warmed through. Avoid very high heat or long cook times, which can make the shrimp rubbery.
• Leftover ideas: Turn leftovers into quick grain bowls, toss them with cooked pasta, spoon them over creamy polenta, add them to a big green salad, or chop and tuck them into pitas or wraps with extra lemon and greens.

FAQs

Here are some of the most commonly asked questions about this recipe.

How can I tell when the shrimp are cooked without overcooking them?

Shrimp are done as soon as they turn opaque and curl into a loose “C” shape. If they are tightly curled into a small “O” shape and feel firm, they are overcooked. In the oven, start checking a couple of minutes before you think they will be ready, and pull the pan as soon as most of the shrimp look just cooked through.

Can I make this recipe dairy-free?

Yes. Simply leave off the Parmesan cheese or swap it for nutritional yeast to keep the cheesy, savory flavor without the dairy. You can also boost the garlic, herbs, and lemon to keep the flavor bold and bright.

Is Garlic Parmesan Shrimp and Broccoli low-carb?

Served on its own, this recipe is naturally low in carbohydrates and works well for lower-carb or keto-style meals. Just pair it with low-carb sides like cauliflower rice, zoodles, sautéed greens, or a big salad instead of pasta, potatoes, or regular rice.

What is the best way to serve this for kids or picky eaters?

For more hesitant eaters, reduce or omit the red pepper flakes and serve the shrimp and broccoli over plain buttered pasta, rice, or mashed potatoes with extra Parmesan on the side. Let everyone squeeze their own lemon at the table, which makes it a little more fun and gives them some control over the flavor.