Oven Sheet-Pan Citrus-Jalapeño Shrimp with Roasted Broccoli + Radish-Cilantro Crunch
Bright, briny, and a little spicy—this is a fast Baja-style sheet-pan dinner that feels like a beach vacation. Roasted broccoli gets crisp-tender edges, while shrimp cook in minutes under a citrusy jalapeño-garlic butter. Serve with a crunchy radish-cilantro salad for a super-fresh February-in-California vibe.
Back to full listIngredients
- Kroger® Extra Large Shrimp Cooked Peeled & Deveined Tail On, 12 oz (sale) 12 oz, thawed if frozen $7.99
- Broccoli crowns tray (2 ct) 1 crown (about 10–12 oz), cut into florets $2.00
- Fresh Jalapeño peppers (sale) 1 small, thinly sliced (optional) $0.79/lb
- Fresh Large Lemon - Each 1 (zest + juice) $0.79
- Garlic (1 ct) 2 cloves, minced $0.59
- Organic Cilantro (1 ct) 1/2 bunch, leaves and tender stems $1.29
- Green Onions (1 bunch) 2, thinly sliced $0.99
- Organic Red Radishes tray 6 radishes, thinly sliced $3.00
- Olive oil 2 tbsp
- Butter 2 tbsp
- Ground cumin 1/2 tsp
- Smoked paprika or chili powder 1/2 tsp
- Kosher salt & black pepper to taste
- Corn tortillas 6 small (optional, for serving)
Instructions
- Prep the oven and pan: Heat oven to 450°F. Line a sheet pan with foil for easy cleanup.
- Prep the broccoli: Cut 1 broccoli crown (about 10–12 oz) into bite-size florets. Toss florets with 1 tbsp olive oil, 1/2 tsp kosher salt, and black pepper. Spread on the sheet pan.
- Roast broccoli: Roast broccoli at 450°F for 10 minutes, until just starting to brown on edges.
- Make jalapeño-lemon butter: While broccoli roasts, melt 2 tbsp butter. Add 2 minced garlic cloves, 1/2 tsp ground cumin, and 1/2 tsp smoked paprika (or chili powder). Stir 30 seconds. Add zest of 1 lemon plus juice of 1/2 lemon. Add 1 thinly sliced jalapeño (optional) and a pinch of salt.
- Add shrimp: Pat dry 12 oz cooked shrimp. After broccoli has roasted 10 minutes, push broccoli to one side. Add shrimp to the other side and drizzle with the jalapeño-lemon butter. Toss shrimp right on the pan to coat.
- Finish roasting: Return pan to oven 4–6 minutes, just until shrimp are hot and broccoli is tender-crisp. Squeeze remaining 1/2 lemon over everything.
- Make the quick radish salad: Thinly slice 6 radishes. Slice 2 green onions. Chop 1/2 bunch cilantro. Toss with 1 tbsp olive oil, a pinch of salt, pepper, and a squeeze of lemon to taste.
- Serve: Serve shrimp and broccoli with warm corn tortillas (6 small) and pile on the radish-cilantro salad.
Health notes: ~600–750 kcal per serving (depending on tortillas/butter). Healthiness: Medium-High. Lots of lean protein and cruciferous veg; keep butter modest and load up on the radish salad for extra fiber.
Drink pairing: Think zesty, high-acid whites to match citrus and heat. Great: dry Riesling (off-dry if you go heavy on jalapeño), Albariño, or Sauvignon Blanc. California pick: Bonterra Sauvignon Blanc (widely available) or a Central Coast Albariño if you spot one.