This recipe for our Lemon Garlic Shrimp Sheet Pan Dinner with Broccolini makes it easy to get dinner on the table in a flash. Garlic and lemon complement both the shrimp and the broccoli making the dish a hit with everyone. This recipe is naturally low-carb, keto-friendly, and gluten-free.
Preheat oven to 400º Fahrenheit. Prepare a rimmed baking pan by spraying lightly with oil, if desired.
In a medium mixing bowl, whisk together the lemon juice, avocado oil, lemon zest, garlic, red pepper flakes, and sea salt.
Add shrimp to the lemon juice and oil mixture and stir to coat. Transfer the coated shrimp to the prepared baking pan and spread evenly. Leave the remaining liquid in the bowl.
Toss the broccolini in the remaining liquid, then spread on the pan with the shrimp. Arrange the lemon slices (if using) on top of the shrimp and broccolini.
Bake in the preheated oven for 6-10 minutes or until shrimp has turned pink and opaque. At this point the broccolini will be crisp tender. If you would like your broccolini more tender, remove shrimp and bake the broccolini a few additional minutes or until desired tenderness. Sprinkle with the chopped parsley and serve.