Lemon Parmesan Shrimp with Broccoli and Cauliflower
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Cook time: 
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Serves: 4 servings (~2 cups)
  • 1 lb raw medium shrimp, peeled and deveined
  • 2 Tbsp + 2 tsp olive oil
  • 3 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • freshly ground black pepper, to taste
  • 1 medium head broccoli, cut into florets (about 1 pound)
  • 1 medium heat cauliflower, cut into florets (about 1 pound)
  • ¼ cup (1 oz) freshly grated Parmesan cheese
  • ¼ cup (1 oz) pine nuts, toasted
  • juce of 1 lemon
  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. Place shrimp in a medium bowl and add 2 teaspoons olive oil, garlic, shallot, Italian seasoning, ½ teaspoon salt, and black pepper, to taste. Gently toss to coat; set aside.
  3. Place broccoli and cauliflower florets on the prepared baking sheet and drizzle with remaining 2 tablespoons olive oil, ½ teaspoon salt, and black pepper, to taste. Toss well and arrange in a single layer. Roast for 20 minutes, tossing about half way through.
  4. Remove the sheet pan from the oven and nestle the shrimp among the florets. Roast for 7-8 minutes or until shrimp are pink and cooked through.
  5. Top with Parmesan, pine nuts, and lemon juice. Serve immediately.
Recipe from Skinny Taste One and Done
Nutrition Information
Serving size: 2 cups Calories: 327 Fat: 16.8 Carbohydrates: 21.5 Sugar: 5.8 Sodium: 977 Fiber: 7.8 Protein: 25.0 Cholesterol: 132
Recipe by Prevention RD at https://preventionrd.com/2020/03/lemon-parmesan-shrimp-with-broccoli-and-cauliflower/