Lemon-Garlic Sheet Pan Shrimp with Broccoli and Quinoa

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A simple, one-pan meal with tender shrimp and crisp-tender broccoli tossed in a bright lemon-garlic sauce, served over fluffy quinoa for a protein-packed dinner. This Mediterranean-inspired sheet-pan recipe, ready in about 35 minutes, pairs shrimp, broccoli florets, quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined shrimp
• 2 cups broccoli florets
• 1 cup, uncooked quinoa
• 2 tbsp extra virgin olive oil
• 3 cloves, minced garlic
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 cup vegetable broth

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a large bowl, toss 1 lb shrimp with 1 tbsp extra virgin olive oil, 2 minced garlic cloves, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated.
2. Step 2: Arrange 2 cups broccoli florets in a single layer on a parchment-lined sheet pan. Place the seasoned shrimp on top and drizzle with 1 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, and 1 tsp lemon zest.
3. Step 3: Roast for 12-15 minutes until shrimp are opaque and broccoli is tender-crisp, stirring halfway. Meanwhile, cook 1 cup uncooked quinoa in 1 cup vegetable broth according to package instructions (about 15 minutes) until fluffy.
4. Step 4: Fluff cooked quinoa with a fork, then toss with 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper. Serve shrimp and broccoli over quinoa.