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
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Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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.

Get Cooking
  • Nutrition
  • Calories
    640 Cals (est.)
Lemon & Oregano Baked Shrimp with Roasted Broccoli
  • 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

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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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). 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!