Sheet-Pan Lemon Garlic Shrimp with Broccoli and Orzo

Sheet-Pan Lemon Garlic Shrimp with Broccoli and Orzo

Lemon and garlic form the bright backbone of many Greek-inspired seafood plates. This sheet-pan version roasts shrimp with broccoli and tomatoes, then meets tender orzo under crumbled feta and herbs.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

  • 490 cal
  • 36g protein
  • 48g carbs
  • 18g fat
  • 5g fiber

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Ingredients

  • 1.5 lb large raw shrimp, peeled and deveined
  • 1 lb broccoli florets
  • 1.5 cups dry orzo pasta
  • 1 pint cherry tomatoes, halved
  • 1/4 cup olive oil
  • 5 garlic cloves, minced
  • 2 tsp lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh dill or parsley, chopped
  • 1.25 tsp kosher salt
  • 3/4 tsp black pepper
  • 2.5 cups chicken or vegetable broth

Instructions

  1. 1Preheat oven to 425°F. On a large rimmed sheet pan, toss broccoli florets and cherry tomatoes with olive oil, salt, and pepper. Roast 12 minutes until broccoli starts to char at the edges.
  2. 2Meanwhile, bring the broth to a boil in a medium saucepan. Stir in the orzo, reduce to a simmer, cover, and cook 8–9 minutes until al dente and most liquid is absorbed. Fluff and keep warm.
  3. 3In a bowl, toss the shrimp with remaining olive oil, minced garlic, lemon zest, oregano, red pepper flakes, salt, and pepper until evenly coated.
  4. 4Push the roasted broccoli and tomatoes to the sides of the sheet pan. Arrange the seasoned shrimp in a single layer in the center.
  5. 5Return the pan to the oven and roast 6–8 minutes until shrimp are pink, opaque, and just curled, being careful not to overcook.
  6. 6Remove pan from oven. Drizzle everything with the fresh lemon juice and gently toss the shrimp with the vegetables so the garlic-lemon juices coat the broccoli.
  7. 7Divide the warm orzo among four plates or shallow bowls. Top with the shrimp, broccoli, and tomatoes, scraping all the pan juices over each serving.
  8. 8Scatter crumbled feta and chopped dill or parsley on top. Serve immediately with extra lemon wedges if desired.

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