Sheet Pan Shrimp with Broccoli and Potatoes (garlic herb flavor)
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This sheet pan shrimp with broccoli and potatoes is an easy, all-in-one dinner that delivers big flavor with very little effort. Everything gets tossed in a bright, herby lemon-parmesan marinade, then roasted until tender, cozy, and completely irresistible.
This sheet pan shrimp with broccoli and potatoes is one of those dinners that feels almost too easy for how good it tastes.
The real star here is the marinade: olive oil, lemon juice, parmesan, garlic, Italian seasoning, dill, and chili flakes. I make it once, then use it three ways — to coat the potatoes, season the broccoli, and marinate the shrimp — which keeps prep simple and flavor consistent across the whole pan.
The timing is what makes this recipe work so smoothly. The potatoes go into the oven first so they have time to turn golden and tender. Then the broccoli gets added to roast until just crisp at the edges, and finally the shrimp go on for the last few minutes, cooking quickly and soaking up all that lemony, herby goodness. Everything finishes at the same time, perfectly cooked and full of flavor.
Even though it’s a sheet pan dinner, this one feels surprisingly warm and cozy. I love serving it with a simple creamy lemon dip on the side — it pulls everything together and makes the whole meal feel a little extra special.
Best of all, the entire recipe comes together in under an hour, with most of that time being hands-off. It’s an easy, dependable dinner I come back to again and again when I want something comforting without much effort.
Swaps to try
As I mentioned in the recipe card, it’s really easy to switch up the veggies. Instead of broccoli (or alongside it), you can add other vegetables. A few others that work well with this recipe are: asparagus, green beans, bell peppers, onions, and zucchini. And sometimes I’ll add some carrots or cauliflower with the potatoes. Whichever options you choose, this sheet pan dinner will be a winner!
Store leftovers
Shrimp will keep for 3-4 days in a covered container in your fridge. I put all the leftovers together in one container and then reheat them gently in the microwave.
Sheet Pan Shrimp with Broccoli and Potatoes (garlic herb flavor)
Ingredients
- 5 tablespoons olive oil
- 2 tablespoons parmesan cheese
- 2 tablespoon lemon juice
- 1 teaspoon EACH: Italian seasoning, dried dill, salt, and pepper
- ½ teaspoon EACH: garlic granules and onion powder
- 1 pinch chili flakes
- 2 cloves garlic (finely minced)
- 1 ½ lb potatoes (chopped)
- 2 medium heads of broccoli (stems and florets chopped)
- 1 ½ lb shrimp
- Parmesan cheese (to serve)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. To make the marinade, mix the olive oil, Parmesan, lemon juice, Italian seasoning, dill, salt, pepper, garlic granules, onion powder, chili flakes, and garlic in a medium-sized bowl.5 tablespoons olive oil, 2 tablespoons parmesan cheese, 2 tablespoon lemon juice, 1 teaspoon EACH: Italian seasoning, dried dill, salt, and pepper, ½ teaspoon EACH: garlic granules and onion powder, 1 pinch chili flakes, 2 cloves garlic
- Place the potatoes in a pile on a large baking sheet. Add 2 tablespoons of the marinade and mix well. Spread the potatoes out and roast for 25 minutes.1 ½ lb potatoes
- While the potatoes are in the oven, place the broccoli in a bowl, pour 2 tablespoons of the marinade over top, then mix well. Add the shrimp to the marinade bowl and mix well.2 medium heads of broccoli, 1 ½ lb shrimp
- After the potatoes have roasted for 25 minutes, push them to one side of the baking sheet and add the broccoli. Let it roast for 15 minutes.
- Now, check that the potatoes and broccoli are almost fully cooked. If they are, add the shrimp and all the marinade in the bowl to the pan and roast for 5 minutes.
- Sprinkle some parmesan cheese over top and serve with a lemony mayo dip (see notes) on the side.Parmesan cheese
Notes
Nutrition
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