This sheet pan lemon garlic shrimp and broccoli is the kind of dinner that rescues a tired Tuesday. It’s bright, buttery, and on the table in 20 minutes flat. The shrimp turn plump and juicy, the broccoli gets crisp at the edges, and the whole pan smells like garlic and sunshine. My kid, who once declared broccoli ‘the enemy,’ asked for seconds. Here’s why this recipe works: it’s minimal effort, maximum reward, and the lemon-garlic butter coats everything in a way that feels indulgent without being heavy.

This sheet pan lemon garlic shrimp and broccoli comes together so fast that you can make it after a long day without breaking a sweat. The oven does all the work while you set the table or pour a glass of iced tea. It’s the perfect balance of protein and veggies, all on one pan, which means fewer dishes and more time to relax.

Why You’ll Love This Sheet Pan Lemon Garlic Shrimp and Broccoli

It’s a true 20-minute meal. From fridge to table in under half an hour. No marinating, no multiple pots, no fuss. Just toss, roast, and eat.

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The shrimp come out perfectly cooked every time. No rubbery edges, no raw centers. The high heat seals in moisture and gives them a light golden crust. The broccoli roasts alongside, getting those gorgeous charred bits that make it taste like a treat.

The lemon-garlic butter sauce is pure magic. It’s simple—just butter, garlic, lemon juice, and a pinch of red pepper—but it coats every shrimp and floret in a glossy, savory layer. You’ll want to spoon the extra over rice or crusty bread.

One pan means easy cleanup. No sink full of dishes. No scrubbing baked-on mess. Just a quick rinse and you’re done. That alone is reason to make this on a busy weeknight.

Ingredients for Sheet Pan Lemon Garlic Shrimp and Broccoli

• 1 ½ pounds large raw shrimp, peeled and deveined (tails on or off—your call)
• 3 cups broccoli florets (about 1 large head)
• 3 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 2 tablespoons fresh lemon juice (plus lemon wedges for serving)
• 1 teaspoon lemon zest
• ½ teaspoon red pepper flakes (optional, for heat)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

Note on shrimp: Use raw, not pre-cooked. Pre-cooked shrimp will turn tough and rubbery in the oven. If you can, buy wild-caught—the flavor is noticeably sweeter. For the broccoli, cut the florets into even, bite-sized pieces so they roast at the same rate. Substitution tip: Swap the butter for a good-quality olive oil to make it dairy-free. The sauce won’t be as rich, but it’ll still be delicious.

How to Make This Sheet Pan Lemon Garlic Shrimp and Broccoli

1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup. This high heat is key—it sears the shrimp and chars the broccoli without steaming them.
2. In a small bowl, whisk together the melted butter, minced garlic, lemon juice, lemon zest, red pepper flakes, salt, and pepper. Set aside. This is the flavor base for your sheet pan lemon garlic shrimp and broccoli—the butter carries the garlic and lemon beautifully.
3. On the prepared sheet pan, toss the broccoli florets with olive oil and a pinch of salt. Spread them in a single layer. Roast for 5 minutes—this gives the broccoli a head start so it doesn’t end up raw when the shrimp are done.
4. Remove the pan from the oven. Add the shrimp to the pan, spacing them evenly among the broccoli. Pour the butter-garlic mixture over both the shrimp and broccoli. Toss gently with a spatula to coat everything.
5. Return the pan to the oven and roast for 8–10 minutes, until the shrimp are pink and opaque. The broccoli should be tender and browned at the edges. Don’t overbake—shrimp go from perfect to tough in seconds. Look for that bright coral color and a gentle curl; that’s your cue that this sheet pan lemon garlic shrimp and broccoli is ready.
6. Remove from the oven and squeeze fresh lemon juice over the top. Serve immediately, with extra lemon wedges on the side. The bright acidity cuts through the butter and makes every bite sing.

Tips and Variations for the Best Sheet Pan Lemon Garlic Shrimp and Broccoli

Don’t crowd the pan. If your shrimp and broccoli are piled on top of each other, they’ll steam instead of roast. Use a large sheet pan (half-sheet size) and spread everything in a single layer. If needed, use two pans.

Make it a full meal. Serve this sheet pan lemon garlic shrimp and broccoli over fluffy rice, quinoa, or pasta to catch all the buttery sauce. For extra flavor, try our Savory Golden Onion Butter Jasmine Rice—it’s a dream with the lemon-garlic drippings.

Storage and reheating: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium heat with a splash of water or broth—the microwave will make the shrimp rubbery. This dish is best fresh, but it’s still good the next day if you’re gentle.

Variation: Add a vegetable medley. Toss in sliced bell peppers, zucchini, or asparagus with the broccoli. Adjust roasting time as needed—softer veggies like zucchini cook faster than broccoli. For a different protein, try our One Pan Balsamic Chicken and Veggies—it’s another one-pan wonder that’s perfect for busy nights.

For extra crunch: Sprinkle toasted panko breadcrumbs over the top during the last 2 minutes of roasting. It adds a lovely golden crust and a satisfying texture contrast.

Make this on a Tuesday. Watch it disappear. Save the recipe, share it with a friend, or drop a comment below—I’d love to hear how it turned out for you. This sheet pan lemon garlic shrimp and broccoli is about to become your new weeknight hero.

Sheet Pan Lemon Garlic Shrimp and Broccoli

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• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This sheet pan lemon garlic shrimp and broccoli is a bright, buttery, 20-minute weeknight lifesaver. Juicy shrimp, crisp broccoli, one pan, zero fuss.

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Ingredients

Scale 1x2x3x

1 ½ pounds large raw shrimp, peeled and deveined
3 cups broccoli florets
3 tablespoons unsalted butter, melted
4 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
½ teaspoon red pepper flakes (optional)
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil

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Instructions

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup. This high heat is key—it sears the shrimp and chars the broccoli without steaming them.
In a small bowl, whisk together the melted butter, minced garlic, lemon juice, lemon zest, red pepper flakes, salt, and pepper. Set aside. This is the flavor base for your sheet pan lemon garlic shrimp and broccoli—the butter carries the garlic and lemon beautifully.
On the prepared sheet pan, toss the broccoli florets with olive oil and a pinch of salt. Spread them in a single layer. Roast for 5 minutes—this gives the broccoli a head start so it doesn’t end up raw when the shrimp are done.
Remove the pan from the oven. Add the shrimp to the pan, spacing them evenly among the broccoli. Pour the butter-garlic mixture over both the shrimp and broccoli. Toss gently with a spatula to coat everything.
Return the pan to the oven and roast for 8–10 minutes, until the shrimp are pink and opaque. The broccoli should be tender and browned at the edges. Don’t overbake—shrimp go from perfect to tough in seconds. Look for that bright coral color and a gentle curl; that’s your cue that this sheet pan lemon garlic shrimp and broccoli is ready.
Remove from the oven and squeeze fresh lemon juice over the top. Serve immediately, with extra lemon wedges on the side. The bright acidity cuts through the butter and makes every bite sing.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 320