Lemon Garlic Butter Shrimp and Broccoli
Servings 2
Equipment
- Baking Sheet
Ingredients
- 1 large head of broccoli, cut into small florets
- ¼ yellow onion, cut into small chunks
- 2 tbsp olive oil, divided
- Sea salt and freshly cracked pepper, to taste
- Pinch of crushed red pepper flakes, to taste
- ½ lb raw shrimp, deveined & shelled, tails left on if desired
- 2 tbsp butter, melted
- 2 tbsp fresh lemon juice
- 1-2 cloves garlic, minced
- 1-2 tsp fresh parsley, chopped
Instructions
- Preheat the oven to HIGH broiler and place the top oven rack about 4 inches below the broiler.
- Place the broccoli florets and onion wedges in a small bowl then drizzle with 1 tablespoon of olive oil, sea salt, freshly cracked pepper, and crushed red pepper flakes. Toss to coat evenly then pour out in an even layer on a baking sheet.
- Place the shrimp in the same small bowl and drizzle with the remaining 1 tablespoon of olive oil, sea salt, freshly cracked pepper, and crushed red pepper flakes. Toss to coat evenly; set aside until needed.
- Place the sheet pan with the broccoli under the broiler for 5 minutes, watching very carefully, until the broccoli florets and onion are turning lightly browned and crisp-tender. Remove from the oven, flip, and toss the broccoli.
- Place the shrimp around the broccoli in a single layer and return to the broiler for 1 minute. Flip the shrimp over and cook for an additional 45-60 seconds, or until the shrimp is just cooked through. Remove from the oven. Side Note: I used small shrimp, if yours are larger, you'll need to cook for an additional minute or so.
- Meanwhile, combine the melted butter with lemon juice, minced garlic, and fresh parsley; stir until evenly combined.
- Pour lemon garlic butter evenly over the shrimp and broccoli on the baking sheet and toss until evenly coated.
- Serve immediately with steamed garlic rice or buttery pasta, if desired. Enjoy.