Get dinner on the table quick with this flavorful and wholesome sheet pan recipe. If you want to ensure your veggies roast to a nice crisp texture, you can use two pans instead of one to create more space and prevent the veggies from steam cooking.

10 mins
20 mins


  • Large baking sheet


  • 3/4 lb large shrimp
  • 1.5 lbs Little Potatoes, quartered
  • 1 head broccoli, chopped
  • 2 Tbsp unsalted butter, melted
  • 2 medium garlic cloves, minced
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 small lemon, juiced
  • 1 Tbsp fresh parsley, chopped (optional)


  • Step 1

    Preheat oven to 400 °F.

  • Step 2

    Toss potatoes and broccoli with butter and garlic on a large baking tray (or use two baking sheets to create space between potatoes and florets). Sprinkle with salt and pepper.

  • Step 3

    Bake potatoes and broccoli for 15 to 20 minutes or until potatoes begin to give when pierced with a fork.

  • Step 4

    Add shrimp to baking tray and toss with potatoes and shrimp. Bake for 5 to 7 more minutes or until shrimp is pink and firm to indicate it is fully cooked.

  • Step 5

    Serves immediately with optional lemon juice and a sprinkle of chopped parsley if desired.