Lemon & Oregano Baked Shrimp

with Roasted Broccoli

25 MIN

4 Servings

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From the Test Kitchen

Chefs! To start the new year off with a clean slate, we’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. For this 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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Nutrition

PER SERVING
Calories

750 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
1 cup Long Grain White Rice
1 lb Broccoli
2 cloves Garlic
1¼ cups Panko Breadcrumbs
2 Tbsps Mayonnaise
¼ cup Sour Cream
2 Tbsps Butter
1 tsp Whole Dried Oregano

step-by-step

instructions

Cook Along

1 Prepare & roast the broccoli

Place an oven rack in the center of the oven; 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

Meanwhile, 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, 13 to 15 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

Meanwhile, peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. Melt the butter in a bowl in the microwave (or melt in a small pot on the stove). 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

Pat the shrimp dry with paper towels. Place in a 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 prepared 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

Meanwhile, 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!