Lemon-Garlic Sheet Pan Shrimp with Broccoli and Quinoa
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 ready in about 35 minutes pairs peeled and deveined shrimp, broccoli florets, uncooked 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Garlic Sheet Pan Shrimp with Broccoli and Quinoa take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Garlic Sheet Pan Shrimp with Broccoli and Quinoa?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Lemon-Garlic Sheet Pan Shrimp with Broccoli and Quinoa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Garlic Sheet Pan Shrimp with Broccoli and Quinoa for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Garlic Sheet Pan Shrimp with Broccoli and Quinoa?
Mediterranean sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
