This lemon pepper shrimp with roasted broccoli is light, healthy and delicious. This recipe is perfect any night of the week. It’s easy to make, loaded with flavor and super delicious. It reminds me of take-out but much healthier and better tasting.
This recipe was so tasty and easy to make, I’m certain you’ll add this to your weekly rotation in no time. The sauce reminds me of a sweet and sour sauce but much lighter. It has the perfect balance of flavor. The shrimp are super tender and taste so good with the fresh lemon and pepper. Add in the crispy, roasted broccoli and this is the perfect meal.
Looking for a few side options? Try adding a side of white or brown rice, or a side of pasta. Rice noodles would taste great too and are gluten free! Or you can give my Healthyish fried rice a try!
Lemon Pepper Shrimp with Roasted Broccoli
- baking tray
- saute pan
- 1 lb. peeled and deveined shrimp
- 1 tablespoon olive oil – extra to drizzle on broccoli
- ½ cup shallots – diced small
- 2-3 cloves garlic – sliced thin
- 2 tablespoons chopped fresh Thai basil – mine were heaping tablespoons
- 1 tablespoon butter
- 1/4 cup sweet chili sauce
- ¼ cup lemon juice – fresh squeezed – extra for the broccoli
- 1 lb. broccoli florets – about 2 cups
- 2 teaspoons cracked black pepper – extra for the broccoli
- 1 teaspoon salt – extra for the broccoli
- Preheat the oven to 400 degrees.
- Add the broccoli florets to a baking tray and drizzle them with olive oil, lemon juice and salt and pepper.
- Roast in the oven for 30 minutes making sure to toss them around every 10 minutes for even roasting. You can even broil them for a few extra minutes to get them extra crispy.
- Next, you’ll heat a sauté pan and add 1 tablespoon of olive oil.
- Add the diced shallots and sliced garlic to the pan. Let them begin to sweat.
- Pat your shrimp dry using a paper towel or clean kitchen towel. Season both sides with salt and 1 teaspoon of the pepper.
- Once the shallots and garlic are translucent, you’ll add the seasoned shrimp into the pan. Let them cook on one side for 2 minutes before turning. Allow the shrimp to cook for 2 minutes on each side before adding the ingredients for the sauce.
- Once the shrimp have cooked for four full minutes, add ¼ cup fresh squeezed lemon juice, ¼ cup sweet chili sauce, 1 tablespoon butter and 1 teaspoon of cracked black pepper. Stir until everything is well combined.
- Remove the broccoli from the oven and add it into the sauté pan with the lemon pepper shrimp.
- Stir everything together and serve immediately.
- Option to top with extra chopped basil or even add some crushed cashews.
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!