Fast, flavorful, and healthy. These are three words I love! This dinner hits all three of them, from the just slightly blackened roasted broccoli, to the shrimp tossed with cumin and lemon, and then the parsleyed whole wheat couscous which rounds out the meal. And it’s all finished in only 20 minutes. The perfect meal for when you want dinner and you want it now.
I’ve been making this recipe for several years now and it’s one of my favorite ‘sheet pan dinners,’ where most of dinner cooks on a sheet pan all together. Not only are sheet pan dinners usually quick, but they are easy to clean too since a bit of foil or parchment on the sheet pan means you barely have to wash up. This may actually be my favorite part since I truly dislike cleaning the kitchen. Which isn’t great for someone who has chosen to cook for a living, but I couldn’t complain when I was washing after making this dinner. 🙂
And, of course, though I like it with whole wheat couscous, since it’s such a quick starch to make with the dinner, you can use any number of whole grains along with the roasted shrimp and broccoli. Bulgur, brown rice, and quinoa are just some of the grains that can be cooked up and tossed with a little butter and parsley. Just keep an eye on the timing so they are done when it’s time to take the shrimp out the oven! The shrimp is best hot and fresh.
– Happy Eating, Annemarie
Oven Roasted Shrimp and Broccoli
Ingredients
- 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
Instructions
- Preheat oven to 425F.
- 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.
- While the broccoli is roasting, toss the shrimp with the remaining olive oil and salt, and add cumin, garlic, and lemon zest.
- 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.
- 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.
- Serve shrimp and broccoli with couscous and sprinkle a little more parsley over the top.
Hope says
I think the timing is off on this. My broccoli was still a little raw- I like it crisp tender but this was just not there yet and could have used 3-4 minutes more. My shrimp was colossal (10-15) size but overcooked in 10 minutes. I would make this again rotating broccoli 5 minutes, turn, 5 more minutes. Stir again and add shrimp. Cook 7 minutes checking shrimp at 5. Hope this helps.
justalittlebitofbacon says
I’m sorry it didn’t work out. I just checked my notes and the recipe is correct as to how I cook it. Though perhaps I like my shrimp cooked more than you? I do like it rather firm. As for the broccoli, looking over the recipe I’m realizing it’s not completely clear – I add the shrimp to the pan with the broccoli and everything cooks for another 10. Did you cook it for the full 20 minutes? If so, I’m surprised it was still raw!
Hope says
The recipe says to cook the broccoli for 5 minutes, add the shrimp and cook for 10 minutes. I only get 15 minutes. ? I’m confused. Thanks
justalittlebitofbacon says
Oooh, my face is red! I don’t know how I missed it even after I looked at it again. The broccoli gets a stir and another 5 minutes before the shrimp goes in. I’ve updated the recipe.
Hope says
😜 Lol That sounds like it would work much better!. I’ll make this again but will check my shrimp at about 6 minutes. Good recipe! Thanks!
Danielle | The Creative Bite says
Oooo this is getting added to my menu for the week. What more can you ask for than a delicious 20 minute meal that is also healthy!?
justalittlebitofbacon says
You can’t! I’m trying to add more quick healthy dinners to my site because they are some of my favorite everyday meals.
Tracy | Baking Mischief says
I love sheet pan dinners! This looks so simple and healthy, definitely a perfect weeknight meal.
justalittlebitofbacon says
Thanks! I love this dinner on nights when I’m busy, busy. 🙂