Lemon & Oregano Baked Shrimp with Roasted Broccoli
Easy Prep & Cleanup

Lemon & Oregano Baked Shrimp

with Roasted Broccoli

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Lemon & Oregano Baked Shrimp with Roasted Broccoli
Title
  • 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 Triangle Created with Sketch.
Prepare & roast the broccoli
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. 

Cook the rice
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. 

Make the breadcrumb topping
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. 

Bake the shrimp & broccoli
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. 

Make the sauce & serve your dish
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! 

Tips from Home Chefs

Get Plans

Lemon & Oregano Baked Shrimp

Prepare & roast the broccoli
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. 

Cook the rice
Make the breadcrumb topping
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. 

Bake the shrimp & broccoli
Make the sauce & serve your dish
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! 

Browse Steps
1 of 5