One Sheet Pan Lemon & Garlic Shrimp, Broccoli, and Potatoes
1lbLarge Shrimp (16-18 count),thawed, peeled, deveined, and tail on
extra virgin olive oil
1/4tspcrushed red pepper flakes
2lemons1 – zest and juice of, and 1 thinly sliced
1headbroccoli, cut into florets
1lbfingerling potatoes, halved lengthwise
2tbscurly parsley, roughly chopped(flat leaf parsley is great too)
sea salt and pepper to taste
Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with aluminum foil for easy clean up. Place the shrimp in a large mixing bowl and drizzle with 2 tablespoons of extra virgin olive oil. Add in garlic and crushed red pepper flakes. Stir to coat and set aside.
In a medium sized mixing bowl, toss the potatoes with 1 tablespoon of oil. Season generously with salt and pepper. Transfer potatoes to baking sheet in a single layer. Roast potatoes for 20 minutes, or until almost tender. While potatoes are roasting, toss broccoli florets with ½ tablespoon of olive oil and season with salt and pepper. Set aside.
Meanwhile, add 1 tablespoon of lemon juice to bowl of shrimp and toss to coat. Season shrimp generously with salt and pepper and toss again. Set aside.
Remove potatoes from oven and add broccoli and lemon slices to baking sheet. Continue to roast for 10 minutes or until potatoes are almost tender. Use a slotted spoon to add shrimp to baking sheet and transfer back to the oven. Roast for 5-6 minutes or until shrimp are pink-opaque and firm to touch.
To Serve, sprinkle lemon zest and parsley all over shrimp and vegetables.