Lemon & Oregano Baked Shrimp with Roasted Broccoli

Lemon & Oregano Baked Shrimp

with Roasted Broccoli

Group Created with Sketch. 20 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
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For this easy, comforting bake, tender bites of shrimp and broccoli are smothered in a layer of crunchy breadcrumbs mixed with garlic, lemon juice, and more—for bright flavor in every bite.

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fresh
ingredients
Lemon & Oregano Baked Shrimp with Roasted Broccoli
Title
  • 1 cup Jasmine Rice
  • 1⅛ lbs Shrimp
  • 1 lb Broccoli
  • 1 Lemon
  • 2 cloves Garlic
  • 1¼ cups Panko Breadcrumbs
  • 2 Tbsps Butter
  • 2 Tbsps Mayonnaise
  • ¼ cup Sour Cream
  • 1 tsp Whole Dried Oregano
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the broccoli. If you received broccoli heads, cut off and discard the bottom 1/2 inch of the broccoli stems. Cut the broccoli into small florets. Transfer to a large baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 12 minutes, or until lightly browned and slightly tender when pierced with a fork. Leaving the oven on, remove from the oven. 

Cook the rice:
2 Cook the rice:

While the broccoli roasts, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Make the breadcrumb topping:
3 Make the breadcrumb topping:

While the rice cooks, peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. In a small pot, heat the butter on medium until melted (or melt in a bowl in the microwave). Transfer to a medium bowl. Add the breadcrumbs, oregano, chopped garlic, mayonnaise, 1 tablespoon of olive oil, and the juice of 2 lemon wedges. Season with salt and pepper; stir to combine.

Bake the shrimp:
4 Bake the shrimp:

While the rice continues to cook, pat the shrimp dry with paper towels. Transfer to a medium bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Place the seasoned shrimp in an even layer on top of the roasted broccoli. Evenly sprinkle the breadcrumb topping over the shrimp. Bake 7 to 9 minutes, or until the breadcrumbs are toasted and the shrimp are cooked through. Remove from the oven.

Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

While the shrimp and broccoli bake, in a bowl, combine the sour cream, 1 tablespoon of water, and the juice of the remaining lemon wedges. Season with salt and pepper. Serve the baked shrimp and broccoli over the cooked rice. Top with the sauce. Enjoy! 

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Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the broccoli. If you received broccoli heads, cut off and discard the bottom 1/2 inch of the broccoli stems. Cut the broccoli into small florets. Transfer to a large baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 12 minutes, or until lightly browned and slightly tender when pierced with a fork. Leaving the oven on, remove from the oven. 

2 Cook the rice:

While the broccoli roasts, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice:
Make the breadcrumb topping:
3 Make the breadcrumb topping:

While the rice cooks, peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. In a small pot, heat the butter on medium until melted (or melt in a bowl in the microwave). Transfer to a medium bowl. Add the breadcrumbs, oregano, chopped garlic, mayonnaise, 1 tablespoon of olive oil, and the juice of 2 lemon wedges. Season with salt and pepper; stir to combine.

4 Bake the shrimp:

While the rice continues to cook, pat the shrimp dry with paper towels. Transfer to a medium bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Place the seasoned shrimp in an even layer on top of the roasted broccoli. Evenly sprinkle the breadcrumb topping over the shrimp. Bake 7 to 9 minutes, or until the breadcrumbs are toasted and the shrimp are cooked through. Remove from the oven.

Bake the shrimp:
Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

While the shrimp and broccoli bake, in a bowl, combine the sour cream, 1 tablespoon of water, and the juice of the remaining lemon wedges. Season with salt and pepper. Serve the baked shrimp and broccoli over the cooked rice. Top with the sauce. Enjoy!