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Lemon & Oregano Baked Shrimp
with Roasted Broccoli
25 MIN
4 Servings
From the Test Kitchen
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, vibrant flavor. It’s all served over a bed of jasmine rice, perfect for catching every bite of the creamy sauce drizzled on top.
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NutritionPER SERVING
-
Calories610 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Tail-On Shrimp
- 1 cup Jasmine Rice
- 1 lb Broccoli
-
2 cloves Garlic
- 1¼ cups Panko Breadcrumbs
-
¼ cup Sour Cream Or Labneh Cheese
- 2 Tbsps Mayonnaise
-
2 Tbsps Ghee
- 1 tsp Whole Dried Oregano
- 1 Pink Or Yellow Lemon
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the broccoli:
Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem. Cut the broccoli into small florets. Transfer to a large baking dish. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 12 minutes. 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.
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 ghee on medium until melted (or melt in a medium bowl in the microwave). Transfer the melted ghee to a medium bowl. Add the chopped garlic, breadcrumbs, oregano, 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 & broccoli:
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. Carefully place the seasoned shrimp in an even layer on top of the roasted broccoli. Evenly sprinkle the breadcrumb topping over the shrimp and broccoli. Bake 11 to 13 minutes, or until the breadcrumbs are toasted and the shrimp are opaque and cooked through. Remove from the oven.
5
Make the sauce & serve your dish:
While the shrimp and broccoli bake, in a bowl, combine the sour cream or labneh, 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!
1
Prepare & roast the broccoli:
Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem. Cut the broccoli into small florets. Transfer to a large baking dish. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 12 minutes. 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.
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 ghee on medium until melted (or melt in a medium bowl in the microwave). Transfer the melted ghee to a medium bowl. Add the chopped garlic, breadcrumbs, oregano, 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 & broccoli:
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. Carefully place the seasoned shrimp in an even layer on top of the roasted broccoli. Evenly sprinkle the breadcrumb topping over the shrimp and broccoli. Bake 11 to 13 minutes, or until the breadcrumbs are toasted and the shrimp are opaque and cooked through. Remove from the oven.
5
Make the sauce & serve your dish:
While the shrimp and broccoli bake, in a bowl, combine the sour cream or labneh, 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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