I’m all about a good sheet-pan supper. My husband’s grandparents just gave us a bunch of fresh shrimp caught near their small North Carolina town, and I can’t wait to cook them using this recipe.
The broccoli is blanched for a few minutes before roasting to preserve its bright green color during the roasting process, but after that, you only need one pan to cook the broccoli and shrimp together until they’re warm and tender. Bright, lemony flavors perfume this dish, making it the perfect light family supper for busy weeknights. Serve it with cooked orzo pasta or rice. It really is that simple!