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Lemon Pepper Shrimp with Roasted Broccoli – Healthyish Foods

Lemon Pepper Shrimp with Roasted Broccoli

5 from 2 votes
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  • 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


  • baking tray
  • saute pan


  • 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.