Garlic Parmesan Grilled Shrimp and Broccoli {25 Minute Sheet Pan Dinner}

This Garlic Parmesan Grilled Shrimp and Broccoli feels special but basically cooks itself! Everything roasts in one pan, the broccoli gets golden and crispy on the edges, the shrimp stays tender, and you still only have to wash one pan.

I love that it’s made with ingredients I almost always have on hand! The broccoli starts to caramelize first, and then the shrimp jump into the pan for the last few minutes, soaking up all the garlicky and cheesy flavor.

You can keep it simple and eat it straight from the pan, or turn it into a hearty meal with pasta, rice, polenta, or cauliflower rice!

Before you start with the Garlic Parmesan Shrimp and Broccoli

Before you get started, here are some helpful information you need to know so this sheet pan dinner comes out perfect every time.

• To use thawed dried shrimp: Make sure your shrimp are completely thawed, peeled, deveined, and pat them dry with paper towels. The dried shrimps do not need to be steamed, but rather grilled for coloring.
• Fresh broccoli is best for: Fresh broccoli florets have the best texture and flavor when roasted. Frozen broccoli can still be used if you have it, but expect a softer, less crunchy result.
• Choose a good olive oil: Since the olive oil will coat the broccoli and shrimp, use whatever flavor you prefer. For a richer flavor, replace some of the olive oil with melted butter.
• Grate your own Parmesan cheese: Freshly grated Parmesan melts and adheres to the shrimp and broccoli more easily than pre-shredded Parmesan. It will still work if you just pre-grate it, but fresh will give you the best flavor and texture.

How to Make Garlic Parmesan Grilled Shrimp and Broccoli

Here’s how to make this easy sheet pan shrimp dinner, step by step.

1. Preheat oven and prepare pan

Preheat oven to 400 degrees. Line a large baking sheet with foil or parchment paper for easy cleanup, then lightly spray with cooking spray or add a little olive oil so it doesn’t stick when baking.

2. Season the broccoli

In a large mixing bowl, toss the broccoli florets with half the olive oil, half minced garlic, half Parmesan cheese, half dried basil, and half red pepper flakes (if using). Make sure each floret is lightly coated so it bakes evenly and stays delicious.

3. Roast the broccoli first

Spread seasoned broccoli in a single layer on prepared baking sheet. Bake for about 10 minutes, until it begins to soften and starts to brown around the edges. Getting the broccoli started early helps it cook while the shrimp cook.

Pro tip: Using a large skillet, spread broccoli and shrimp in a single layer. When everything has a little room, the broccoli can caramelize instead of steaming, and the shrimp cook more evenly.

4. Season the shrimp

While the broccoli is roasting, add the shrimp to the same bowl and toss with the remaining olive oil, garlic, Parmesan cheese, basil and red pepper flakes. Season with salt and pepper and stir gently until shrimp is evenly coated.

5. The shrimps are grilled

After the broccoli has roasted for 10 minutes, carefully remove the baking sheet from the oven and give the broccoli a quick shake or stir. Scatter shrimp in a single layer over and around broccoli. Return the pan to the oven and bake until the shrimp are opaque and cooked through, 6 to 9 minutes.

6. Add fresh lemon and serve

Remove the pan from the oven and squeeze the lemon juice over the shrimp and broccoli while everything is still hot. Taste and adjust by adding salt, pepper, or lemon as needed. Immediately add additional Parmesan cheese on top if you wish.

Stovetop frying

If you don’t want to turn on the oven, you can make the same garlic shrimp and broccoli recipe on the stovetop. This is a simple method.

1. Cook broccoli in skillet

Heat a large skillet or wok over medium-high heat and add a little olive oil. Add broccoli and a little water. Cook for a few minutes, stirring frequently, until the water is mostly evaporated and the broccoli is bright green and tender. Remove broccoli to a plate.

2. Grilled shrimp

Add a little olive oil (or a mixture of oil and butter) to the hot skillet. Season the shrimp lightly with salt and pepper and add them to the pan in a single layer. Cook until shrimp are cooked through and opaque, 1 to 2 minutes per side.

3. Add garlic, seasonings and broccoli

Reduce heat to medium, add minced garlic, dried basil, and red pepper flakes, and stir until fragrant, about 30 to 60 seconds. Return broccoli to skillet and sprinkle with Parmesan cheese. Stir everything together so the cheese starts to melt and coat the shrimp and broccoli.

4. Finally add lemon and serve

Turn off the heat and squeeze fresh lemon juice over the pan. Stir again, taste and adjust with additional salt, pepper, or red pepper flakes if needed. Serve immediately.

Recipe Tips and Tricks

Here are the best pro tips for making garlic parmesan shrimp and broccoli turn out perfectly every time.

• The correct way to use frozen broccoli: If you are using frozen florets, start by preheating an empty pan in a 425 degree oven. Toss the frozen broccoli with the oil and seasonings and add it to the hot skillet in a single layer. This helps bake and get more color before adding the shrimp.
• Try different vegetables: You can swap some or all of the broccoli for cauliflower, green beans, asparagus, green peppers, zucchini or Brussels sprouts. Hearty vegetables like Brussels sprouts may need to warm slightly in the oven for a while before adding the shrimp.
• Asian flavors: Make Asian shrimp paste using soy sauce, rice vinegar, brown sugar, fresh ginger, garlic, sesame oil, and Sriracha sauce. Or switch to homemade stir-fry sauce. Finish the dish with sesame seeds and scallions. Serve with rice or noodles.
• Mexican flavor: Toss shrimp and broccoli (or cauliflower) with taco seasoning. Then finish the dish with a dollop of guacamole, salsa and sour cream.
• Cajun flavor: Toss shrimp and broccoli (or green beans) with Cajun seasoning. Serve this dish over rice and beans.
• Enhance lemon flavor: If you really like citrus, add lemon zest to the shrimp mixture before baking and still squeeze lemon juice over everything at the end. The zest brings a tangy lemon flavor without the need for additional liquid.
• Make it into an appetizer: To turn this into a party appetizer, simply grill the seasoned shrimp and skip the broccoli. Place them on a plate with lemon slices and toothpicks for a fun twist on classic garlic shrimp.

Food recommendations

Here are some easy ways to transform sheet pan shrimp into a hearty, satisfying meal.

• Polenta: For comfort food, serve with a warm bowl of Parmesan polenta.
• Rice and grains: Serve it over white rice, brown rice, or quinoa!
• Mix well with pasta: Combine grilled shrimp and broccoli with your favorite pasta and a splash of pasta cooking water for a light garlicky Parmesan pasta dinner.
• Keep carbs low: Pile shrimp and broccoli over cauliflower rice or a pile of sautéed veggies for an easy low-carb dinner.
• Make a bowl or wrap: Add the shrimp and broccoli to a grain bowl with the extra veggies, or tuck them into a warm pita or wrap with the veggies, extra Parmesan cheese and a little olive oil or light dressing.

Store and reheat

Here’s how to store, reheat, and reuse Garlic Parmesan Grilled Shrimp and Broccoli.

• Store in the refrigerator: Let everything cool completely, then store the shrimp and broccoli in an airtight container in the refrigerator for up to 3 days.
• Store in the refrigerator: You can freeze leftovers for up to 2 months. The shrimp may harden slightly after reheating, so freeze in smaller portions so you only need to thaw the portions you will actually use.
• Reheat gently: For best texture, reheat in a skillet over medium-low heat or in an oven or air fryer at 325-350 degrees until heated through. Avoid high temperatures or long cooking times, which can make the shrimp rubbery.
• Remaining thoughts: Add leftovers to a quick grain bowl and toss with cooked pasta, spoon them over creamy polenta, add them to a large green salad, or chop them up and add them to a pita or wrap with extra lemon and veggies.

FAQ

Here are some of the most frequently asked questions about this recipe.

How to tell if shrimp are cooked without overcooking them?

Shrimp are done when they become opaque and curl into a loose “C” shape. If they curl tightly into a small “O” shape and feel tough, they are overcooked. In the oven, start checking a few minutes before you think they are ready, pulling the pan when most of the shrimp look just cooked through.

Can I make this recipe dairy free?

Yes. Simply ditch the Parmesan cheese or swap it out for nutritional yeast to keep the cheese’s salty flavor without adding dairy. You can also increase the amount of garlic, herbs, and lemon to keep the flavor rich and bright.

Is Garlic Parmesan Shrimp and Broccoli Low Carb?

When eaten on its own, this recipe is naturally low in carbs, making it perfect for low-carb or keto meals. Just serve it with a low-carb side dish like cauliflower rice, zoodles, sautéed veggies, or a big salad instead of pasta, potatoes, or regular rice.

What’s the best way to serve this to children or picky eaters?

For more hesitant eaters, reduce or omit the red pepper flakes, serve the shrimp and broccoli over plain buttered pasta, rice or mashed potatoes, and add extra Parmesan cheese on the side. Let everyone squeeze their own lemon at the table, which makes things more interesting and gives them some control over the flavor.