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–+ servings
Sheet Pan Shrimp and Broccoli with roasted potatoes, all perfectly seasoned and arranged on a sheet pan, with a metal spatula partially visible at the edge.

Sheet Pan Shrimp with Broccoli and Potatoes (garlic herb flavor)

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
This sheet pan shrimp with broccoli and potatoes uses one simple lemon-parmesan marinade to season everything on the pan. I roast the potatoes first, add the broccoli, then finish with the shrimp so each ingredient cooks perfectly and the whole meal comes together effortlessly.

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
    A clear glass bowl containing a mixture of green herbs and spices sits on a white surface, ready to add vibrant flavor to a delicious sheet pan shrimp and broccoli dinner.
  • 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
    Quartered yellow potatoes coated in herbs and oil are evenly spread on a black sheet pan, ready to be roasted.
  • 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
    Side-by-side image of two glass bowls: one with fresh broccoli florets, the other with raw, seasoned shrimp—perfect for Sheet Pan Shrimp and Broccoli.
  • 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.
    A sheet pan with seasoned potato wedges on the left and broccoli florets on the right, both arranged in separate sections before roasting.
  • 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.
    A sheet pan shrimp dinner featuring roasted broccoli florets on the left, seasoned shrimp in the center, and crispy roasted potato halves on the right.
  • Sprinkle some parmesan cheese over top and serve with a lemony mayo dip (see notes) on the side.
    Parmesan cheese
    A plate with roasted potatoes, shrimp and broccoli in herbs, a dollop of sour cream, and a lemon wedge makes for a flavorful sheet pan dinner.

Notes

Broccoli: This recipe is super flexible. Add extra veggies or different veggies if you'd prefer. 
Lemony dip: Mix equal parts plain Greek yogurt and mayonnaise with a squeeze of lemon juice, a small minced garlic clove, and a pinch of salt. This dip tastes best after 15 minutes, so make it right after you toss the broccoli and shrimp in the marinade. 
Serving: 1= ¼ of the recipe, Calories: 548kcal, Carbohydrates: 51g, Protein: 47g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.01g, Cholesterol: 276mg, Sodium: 936mg, Potassium: 2145mg, Fiber: 12g, Sugar: 7g, Vitamin A: 1925IU, Vitamin C: 308mg, Calcium: 306mg, Iron: 5mg