Sheet Pan Shrimp and Broccolini

This 15-minute sheet pan meal with lemon-infused olive oil, succulent shrimp, and broccolini. Broccolini is related to broccoli and cauliflower, but has a milder flavor and long, delicate stems like asparagus.

Fully Mediterranean logo
Sheet pan Roasted shrimp and broccolini
Total Time 15 minutes
Course Dinner, Main Course
Cuisine Mediterranean, Mediterranean Diet
Diet Gluten Free

Ingredients
 

  • 4 lemons divided
  • ¼ cup olive oil
  • 2 tsp cracked black pepper
  • 3 cloves garlic thinly sliced
  • 3 bunches fresh broccolini trimmed
  • 2 lbs fresh shrimp peeled and deveined
  • 2 tsp flaked sea salt
  • 1 tsp Dijon mustard
  • cup chopped walnuts

Instructions
 

  • Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
  • Using a vegetable peeler, peel long strips of zest from 2 lemons. Juice zested lemons into a small bowl, set aside.
  • In a small saucepan, heat zest, cracked pepper, and garlic over medium heat until oil is hot, about 2 minutes. Remove from heat, and let cool. Reserve 1 tablespoon lemon-oil mixture.
  • Place broccolini on one half of the sheet pan. Spray with olive oil spray and then drizzle with 2 teaspoon of lemon-oil mixture.
  • Bake until broccoli begins to brown, about 5 minutes. Toss shrimp with lemon-oil mixture and place on other half of pan. Sprinkle with 2 tsp of salt. Halve remaining 2 lemons, and place on pan. Bake until shrimp are pink and firm, about 10 minutes. Remove from oven.
  • In a small bowl, whisk together reserved 1 tablespoon lemon-oil mixture, 1 tablespoon lemon juice, mustard, and remaining 1/2 teaspoon salt.
  • Serve immediately in a large serving bowl with lemon-oil mixture drizzled over broccolini. Sprinkle with chopped walnuts. Enjoy!
Tried and loved this recipe?Tag us @fullymediterranean!