
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.
Estimate for one serving
- 490 cal
- 36g protein
- 48g carbs
- 18g fat
- 5g fiber
Every recipe here is free to read.
TrendingDinnerShrimpSheet-panMediterraneanWeeknightOne-panSeafood
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
- 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.
- 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.
- 3In a bowl, toss the shrimp with remaining olive oil, minced garlic, lemon zest, oregano, red pepper flakes, salt, and pepper until evenly coated.
- 4Push the roasted broccoli and tomatoes to the sides of the sheet pan. Arrange the seasoned shrimp in a single layer in the center.
- 5Return the pan to the oven and roast 6–8 minutes until shrimp are pink, opaque, and just curled, being careful not to overcook.
- 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.
- 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.
- 8Scatter crumbled feta and chopped dill or parsley on top. Serve immediately with extra lemon wedges if desired.



