Oven Roasted Shrimp and Broccoli

This simple and satisfying dinner of shrimp, broccoli, and couscous goes from oven to table in only 20 minutes and two pans.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 475 kcal
Author Just a Little Bit of Bacon


  • 1 lb broccoli, cut into florets
  • 4 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1 lb shrimp
  • 1/2 tsp cumin
  • 2 cloves garlic, minced
  • lemon zest from 1/2 of a lemon
  • 1 lemon, cut into 8 lengthwise wedges

Parsleyed Couscous

  • 1 1/2 cup unsalted or low sodium chicken broth
  • 1 cup whole wheat couscous
  • 2 tbsp finely chopped fresh parsley, plus more for topping
  • 2 tbsp unsalted butter


  1. Preheat oven to 425F.
  2. Toss broccoli with 2 tablespoons of olive oil and 1/2 teaspoon of salt. Spread out the broccoli on a baking sheet and roast for 5 minutes. Give it a turn and roast for 5 minutes more.
  3. While the broccoli is roasting, toss the shrimp with the remaining olive oil and salt, and add cumin, garlic, and lemon zest.
  4. Take the broccoli out of the oven and add the shrimp and lemon wedges to the baking pan. Put the pan back in the oven and roast for an additional 8-10 minutes, or until the shrimp is done and broccoli is tender.

  5. Make the couscous - Bring the chicken broth to a boil in a medium saucepan. Add the couscous and cook according to the package directions. (Mine takes 2 minutes on a hot burner and then 5 minutes off the heat.) Once the couscous is done, fluff it up with a spoon and then mix in the parsley and butter. Taste and add some kosher salt if needed.
  6. Serve shrimp and broccoli with couscous and sprinkle a little more parsley over the top.