Oven: Chili-Lime Shrimp Sheet Pan with Garlic Roasted Broccoli + Cauliflower
Easy, crunchy, and not crab-cake-adjacent: butterflied shrimp roast quickly over garlicky broccoli and cauliflower with a chili-lime finish. Great for a weeknight and uses your sale seafood.
Back to full listIngredients
- Kroger® Crunchy Jumbo Butterfly Shrimp Frozen 1 package (9 oz) + 3–4 oz extra shrimp if you want it very shrimp-forward (optional) $4.99 (sale)
- Baby Organic Broccoli (or Organic Broccoli Bunch) 10–12 oz, cut into florets $2.99 (or $3.19/lb)
- Organic Cauliflower 8–10 oz, cut into florets $2.49/lb
- Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99/3 ct
- Organic Jalapeño Peppers (optional) 1 small, thinly sliced $3.99/lb
- Olive oil 2 tbsp
- Chili powder or smoked paprika 1 tsp
- Kosher salt 3/4 tsp, divided
- Black pepper 1/2 tsp
- Lime 1 (zest + juice)
- Honey (optional) 1 tsp
Instructions
- Heat oven to 450°F. Line a sheet pan.
- Toss broccoli + cauliflower with 1 1/2 tbsp olive oil, 1/2 tsp salt, pepper, chili powder (or smoked paprika), and minced garlic. Spread on the pan.
- Roast veggies 12 minutes.
- Meanwhile, prepare shrimp per package directions. (If using raw shrimp instead of breaded: toss ~12 oz shrimp with 1/2 tbsp oil, pinch of salt, lime zest, and a little chili powder.)
- Pull the pan, toss veggies, then add shrimp on top in a single layer. Roast until shrimp are hot/crisp (breaded: 8–10 minutes; raw: 5–7 minutes).
- Finish: squeeze lime juice over everything; add a tiny drizzle of honey if you like sweet-heat. Top with sliced jalapeño if using.
- Serve as-is or over rice/quinoa if desired.
Health notes: ~450–600 calories per serving. High protein, lots of cruciferous veg; go lighter by using 1 tbsp oil and skipping any added bread/side.
Drink pairing: Drink: citrus + spice loves something aromatic. - Wine styles: Dry Riesling; Gewürztraminer (dry/off-dry). - NA: lime seltzer.