Shrimp & Broccoli Sheet Pan Dinner

Sheet pan dinners make weeknight meals a breeze. Not only do they take just a couple of minutes to throw together… but cleanup is super easy.

This also makes for a great meal prep recipe – just add a starchy carb for a full meal!

Ever wonder what the difference is between “shrimp” and “prawns”?

Nothing! Shrimp can be a fantastic (and tasty) protein choice for your meals.

Check this out: a 3 oz (85 gram) serving of shrimp contains a whopping 20 grams of protein… all for just 85 tiny calories!

Not only that, but shrimp contains important minerals a lot of us have a hard time getting enough of — including iodine, which helps with thyroid and brain health.

Plus… one serving contains almost 50% of the recommended daily intake of selenium, which is great for your heart.

Wild-caught is best… if you can get it!

Serves 4

• ¼ cup (60 ml) olive oil
• 1 tsp Italian seasoning
• Sea salt & black pepper
• 1 lb (450 g) broccoli florets
• ⅛ tsp red pepper flakes
• 1½ lbs (675 g) large shrimp, tails off, peeled, and deveined

Preheat your oven to 400ºF/200ºC and prepare a baking sheet by spraying it with cooking spray.

In a medium-sized bowl, whisk together 2 Tbsp of olive oil, Italian seasoning, and 1-2 pinches (to taste) of sea salt & pepper. Add the broccoli to the bowl and mix until it’s well coated.

Spread the broccoli on the baking sheet and place in the oven for 10 minutes.

While it’s roasting, add 2 Tbsp olive oil, 1-2 pinches (to taste) of salt & pepper, and the red pepper flakes to the medium bowl. Mix well and add the shrimp, tossing until it’s coated.

Remove the broccoli from the oven and add the shrimp to the pan. Place back in the oven and cook for 10 more minutes, until the shrimp are cooked through.

Serve and enjoy!