Name: Roasted Shrimp with Broccoli and Cherry Tomatoes - One Pan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean/Thai
Ingredients: 2 pounds broccoli, cut into bite-size florets; 1 small red onion, thinly sliced; 1/4 cup extra virgin olive oil; 4 cloves garlic, minced or pressed; 1 teaspoon whole coriander seeds (or 1/2 teaspoon ground); 1 teaspoon ground cumin; 1 teaspoon sea salt, divided; 1 teaspoon paprika; 2 teaspoons Sriracha sauce; 2 pounds large wild (16-20 size) shrimp, peeled and deveined; 1 1/4 teaspoons lemon zest; 1/2 pound cherry tomatoes; Lemon or lime wedges, for serving; Avocado slices, for garnish; Chopped cilantro, for garnish

This aromatic and vibrant one-pan dinner brings together succulent shrimp, crisp broccoli, and sweet roasted tomatoes in under 30 minutes. It is a fantastic option for busy weeknights when you want a healthy, flavorful meal that minimizes cleanup. By roasting the ingredients together, you develop a deep, caramelized flavor profile that transforms simple produce and seafood into a restaurant-quality dish.

Roasted Shrimp with Broccoli and Cherry Tomatoes - One Pan

List of ingredients

2 pounds broccoli, cut into bite-size florets
1 small red onion, thinly sliced
1/4 cup extra virgin olive oil
4 cloves garlic, minced or pressed
1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
1 teaspoon ground cumin
1 teaspoon sea salt, divided
1 teaspoon paprika
2 teaspoons Sriracha sauce
2 pounds large wild (16-20 size) shrimp, peeled and deveined
1 1/4 teaspoons lemon zest
1/2 pound cherry tomatoes
Lemon or lime wedges, for serving
Avocado slices, for garnish
Chopped cilantro, for garnish

step-by-step instructions

Step: Preheat oven to 425 degrees Fahrenheit.
Step: In a large bowl, toss broccoli florets and sliced onions with 2 tablespoons of oil, coriander, cumin, 1/2 teaspoon salt, and 1 teaspoon paprika.
Step: In a separate bowl, combine shrimp, garlic, cherry tomatoes, remaining 2 tablespoons of oil, lemon zest, remaining 1/2 teaspoon salt, and Sriracha sauce.
Step: Spread broccoli in a single layer on a baking sheet and roast for 10 minutes.
Step: Add the shrimp mixture to the baking sheet and toss with the broccoli. Roast, tossing once halfway through, until shrimp are opaque and broccoli is tender and golden, about 10 minutes more.
Step: Serve over rice or quinoa with lemon wedges, or squeeze fresh lemon juice over the top. Garnish with cilantro and avocado slices.

Techniques for Optimal Roasting

Maintain Space on the Pan

To achieve a proper roast rather than steaming, do not crowd your pan. If you find your baking sheet is too full, use two separate pans to ensure adequate airflow. Vegetables that are piled on top of each other will retain moisture and become mushy instead of developing those desirable brown, crispy edges.

Consistent Vegetable Sizes

Cut your broccoli into uniform florets to ensure they cook at the same rate. Large, irregular pieces will remain raw in the center while smaller pieces become burnt. Aim for bite-sized florets, roughly one to two inches in diameter, for the most balanced texture.

Managing Oven Heat

Your oven temperature is critical for successful roasting of both shrimp and vegetables. At 425 degrees, the broccoli gets crispy before the shrimp turns rubbery. If your oven tends to run hot, check the progress at the eight-minute mark to ensure the garlic does not scorch.

Refining Your Spice Profile

Adjusting the Heat Level

While the Sriracha provides a specific depth of heat, you can personalize the intensity. If you prefer a milder version, start with one teaspoon and increase it only if needed. Conversely, if you enjoy significant heat, doubling the amount or adding a pinch of crushed red pepper flakes will intensify the flavor profile.

Balancing the Aromatics

Coriander and cumin work in tandem to anchor the dish. Using fresh coriander seeds that you crush with the flat side of a knife or a mortar and pestle will offer a more potent fragrance than pre-ground spices. If you only have ground spices, store them in a cool, dark place to maintain their essential oils.

Vegetable and Protein Variations

Incorporating Seasonal Additions

Beyond broccoli and cherry tomatoes, this technique works well with other hardy vegetables. Bell peppers, sliced zucchini, or asparagus can be swapped in or added to the mix. Just be mindful that softer vegetables like zucchini will require less time, so add them alongside the shrimp rather than during the first roast.

Shrimp Alternatives

If you prefer a different protein, thin strips of white fish fillets like cod or tilapia can be used. These will cook similarly to the shrimp and pair beautifully with the same seasoning mix. Ensure the pieces are roughly the same thickness so they finish cooking at the same time as the vegetables.

Serving and Storage Suggestions

Suggested Side Accompaniments

Because of the flavorful pan juices, serve this dish over a starch that can soak up the sauce. Steamed jasmine rice, fluffy quinoa, or even toasted flatbread are excellent choices. The acidity of the lemon juice creates a light emulsion with the olive oil and residual tomato juices, creating a naturally delicious dressing.

Handling Leftovers Properly

If you have leftovers, store them in an airtight container in the refrigerator for no more than 24 hours. Seafood can lose its delicate texture quickly, so prioritize eating it fresh. If you plan to store the meal, leave the avocado off until the final serving moment to prevent browning.

Reviving the Flavors

When reheating, do not use the microwave, as it will make the shrimp rubbery and the broccoli watery. Instead, place the leftovers on a baking sheet and heat them in an oven at 350 degrees for five to seven minutes. This method gently warms the ingredients without compromising their structural integrity.

Common Questions Addressed

How do I know when the shrimp are fully cooked?

Shrimp are finished when they turn an opaque pink color and form a loose “C” shape. If they curl into a tight “O” shape, they are typically overcooked and will become tough. Keep a close eye on the pan during the final few minutes of roasting to ensure they stay tender.

Can I prepare the components in advance?

Yes, you can prep the vegetables and clean the shrimp ahead of time to save energy. Store the prepped vegetables and shrimp in separate containers in the refrigerator. However, do not toss the ingredients with the oil, salt, and spices until you are ready to put them in the oven, as the salt will draw moisture out of the produce and make it limp.

Is it necessary to peel the shrimp completely?

Removing the shells and tails before roasting makes the meal much easier to consume, especially when tossed with vegetables. If you choose to keep the tails on for visual presentation, ensure your guests know to remove them before eating. Always double-check that the digestive tract has been removed from the back of the shrimp to ensure the best texture and taste.