Shrimp and broccoli on a sheet pan and ready in about 25 minutes? Yes! It’s such an easy and quick meal flavored with simple seasonings!

I created this sheet pan dinner at the request of my 9 year old son who is obsessed with shrimp.

I was the same at his age. At the risk of becoming one of those memes mocking how food bloggers insist on telling long stories before sharing the recipe (I actually don’t do that but am still strangely offended by that dang meme), let me tell you a story… One year we went to my grandparents’ house for our big Christmas Eve dinner and my grandma was horrified to discover she’d forgotten to buy fresh shrimp for shrimp cocktail. She knew it was the one thing I looked forward to most. So about an hour before everyone arrived the two of us went to her grocery store and purchased frozen shrimp (they didn’t have fresh available). She then busted out her blow dryer and the sweet woman used it to thaw out the shrimp for me. Thawed it with a blow dryer! Ummm name a better grandmother. Isn’t that the nicest? So I suppose my son comes by his love for shrimp honestly.

If you have the same shrimp loving feelings this recipe is for you. Enjoy!

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5 from 6 votes

Sheet Pan Greek Shrimp & Broccoli

Shrimp and broccoli on a sheet pan and ready in about 25 minutes? Yes! It's such an easy and quick meal flavored with simple seasonings!



  • 16 oz fresh broccoli florets
  • 1 1/2 tbsp olive oil, extra virgin
  • 1/2 tsp salt
  • 1/4 tsp garlic powder


  • 1 lb shrimp, uncooked, peeled, deveined
  • 1 tbsp olive oil, extra virgin
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt


  • Preheat the oven to 425 degrees.
  • Spread broccoli florets in a single layer on a 12 x 17 (or larger) baking sheet. Drizzle with olive oil, salt, and garlic powder. Bake for 15 minutes.
  • Meanwhile, toss shrimp in a large bowl with olive oil, lemon juice, oregano, basil, garlic powder, onion powder, and salt.
  • After broccoli has roasted for 15 minutes, remove from oven and spread shrimp in an even layer on pan with the veggies. Bake for 5 to 7 minutes.


Calories: 233kcal, Carbohydrates: 8g, Protein: 26g, Fat: 11g, Saturated Fat: 1g, Cholesterol: 286mg, Sodium: 1355mg, Potassium: 449mg, Fiber: 3g, Sugar: 2g, Vitamin A: 706IU, Vitamin C: 107mg, Calcium: 225mg, Iron: 3mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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