Name: Sheet Pan Shrimp, Chorizo, and Broccolini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 1 pound large shrimp, peeled and deveined; 8 ounces Spanish chorizo, pre-cooked and sliced; 1 bunch (12 oz) broccolini, trimmed; 3 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; Optional: lemon wedges for serving

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When life gets busy and you’re craving something bold and satisfying, this Sheet Pan Shrimp, Chorizo, and Broccolini recipe steps in like a dinnertime superhero. It’s smoky, savory, and just the right touch of spicy. The shrimp are juicy, the chorizo gets those irresistible crispy edges, and the broccolini roasts into tender, charred perfection. All of this comes together in one single pan. No mess, no fuss, just pure flavor.

Behind the Recipe

This dish was born out of a weeknight moment. You know those evenings when you’re standing in the kitchen, hungry but not in the mood for a complicated cleanup? That’s when the sheet pan magic happens. Tossing shrimp with spicy chorizo and vibrant broccolini, then roasting it all in the oven, is the kind of simple brilliance that makes you wonder why you ever did dinner any other way.

Recipe Origin or Trivia

Sheet pan meals have their roots in practicality. They’ve been a go-to in busy households for decades, but it’s only recently that chefs and home cooks alike started treating them as gourmet-worthy. Spanish chorizo adds a nod to Iberian flavor profiles, while the shrimp and broccolini combo offers a coastal freshness with just enough crunch. It’s a fusion of bold Spanish flair and modern weeknight efficiency.

Why You’ll Love Sheet Pan Shrimp, Chorizo, and Broccolini

This dish doesn’t just look good on the pan — it delivers on every level.

Versatile: Perfect for dinner, meal prep, or even stuffing into tacos or rice bowls.

Budget-Friendly: Uses just a few flavorful ingredients without breaking the bank.

Quick and Easy: Ready in under 30 minutes, and cleanup is a breeze.

Customizable: Swap in your favorite veggies or adjust the heat level to taste.

Crowd-Pleasing: It’s colorful, smoky, and always a conversation starter.

Make-Ahead Friendly: Prep the ingredients ahead of time, then just toss and roast.

Great for Leftovers: Reheats beautifully and can be turned into wraps, salads, or bowls.

Chef’s Pro Tips for Perfect Results

To get that perfect balance of textures and flavors, here are a few tricks I always use:

Dry the shrimp well before seasoning. It helps them roast, not steam.
Use pre-cooked chorizo, sliced thick. It crisps up better without drying out.
Cut broccolini stems in half lengthwise so they cook evenly with the shrimp and chorizo.
Roast at a high temperature, like 425°F, for that golden caramelization.
Toss everything in a little olive oil, smoked paprika, and garlic for an instant flavor boost.

Kitchen Tools You’ll Need

You’ll only need a few basic tools for this no-fuss recipe:

Sheet Pan: The star of the show. Use a large one so ingredients don’t crowd.

Mixing Bowl: For tossing everything together before it hits the pan.

Tongs or Spatula: For flipping halfway through roasting.

Knife and Cutting Board: For prepping chorizo and broccolini.

Ingredients in Sheet Pan Shrimp, Chorizo, and Broccolini

This trio of ingredients works together in perfect harmony. Each bite brings savory, fresh, and smoky notes.

Large Shrimp (peeled and deveined): 1 pound. Tender, quick-cooking protein that soaks up flavor beautifully.
Spanish Chorizo (pre-cooked, sliced): 8 ounces. Adds bold, smoky spice and rich fat that flavors the whole pan.
Broccolini (trimmed): 1 bunch (about 12 ounces). Roasts quickly and adds slight bitterness for balance.
Olive Oil: 3 tablespoons. Helps everything roast evenly and adds richness.
Garlic (minced): 3 cloves. For aromatic depth and punch.
Smoked Paprika: 1 teaspoon. Gives that warm, earthy background note.
Salt: 1 teaspoon. Enhances all the flavors.
Black Pepper: ½ teaspoon. Adds a subtle heat and depth.
Lemon Wedges (for serving): Optional. Brightens everything up.

Ingredient Substitutions

Need to make some swaps? No problem.

Chorizo: Use spicy Italian sausage or turkey sausage.

Broccolini: Substitute with broccoli florets or asparagus.

Smoked Paprika: Try regular paprika or a pinch of cayenne.

Olive Oil: Avocado oil works great too.

Garlic: Use garlic powder in a pinch.

Ingredient Spotlight

Chorizo: This Spanish sausage brings bold smokiness, paprika warmth, and a satisfying chew that transforms the entire dish.

Broccolini: A hybrid of broccoli and Chinese kale, it has tender stems and slightly bitter florets that caramelize beautifully when roasted.

Instructions for Making Sheet Pan Shrimp, Chorizo, and Broccolini

This is one of those recipes where you toss, roast, and let the oven do the magic. Here are the steps you’re going to follow:

Preheat Your Equipment:
Set your oven to 425°F and place a large sheet pan inside while it preheats for extra crispiness.
Combine Ingredients:
In a large bowl, toss shrimp, chorizo slices, and broccolini with olive oil, garlic, smoked paprika, salt, and black pepper.
Prepare Your Cooking Vessel:
Carefully remove the hot sheet pan and line it with parchment or lightly grease it with oil.
Assemble the Dish:
Spread everything out in a single layer on the pan. Make sure the shrimp are evenly spaced.
Cook to Perfection:
Roast for 15 minutes, flipping halfway. Shrimp should be pink and opaque, chorizo crispy, and broccolini lightly charred.
Finishing Touches:
Squeeze fresh lemon juice over everything just before serving.
Serve and Enjoy:
Serve straight from the sheet pan or pile onto plates. Enjoy with rice, crusty bread, or just as is.

Texture & Flavor Secrets

This dish is a harmony of contrasts. The shrimp are tender and juicy. The chorizo crisps around the edges, releasing smoky oils that coat everything in flavor. Broccolini roasts into earthy sweetness with just a hint of char. The garlic and paprika deepen the flavor while lemon brings a final spark of brightness.

Cooking Tips & Tricks

Here’s how to make this dish even easier and more delicious:

Don’t overcrowd the pan. Spread everything out to get those crispy edges.
Use pre-cooked chorizo for better texture and flavor absorption.
Pat shrimp dry before seasoning for better roasting.
Add a sprinkle of red pepper flakes if you want more heat.

What to Avoid

Let’s keep your sheet pan game strong by steering clear of these mistakes:

Using raw sausage that takes longer to cook than shrimp.
Skipping the oil, which prevents proper caramelization.
Overcooking shrimp. They should be opaque and curl into a “C” shape, not tight and rubbery.

Nutrition Facts

Servings: 4
Calories per serving: 380

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can prep the shrimp, slice the chorizo, and trim the broccolini a day in advance. Store them separately in the fridge. Leftovers will keep in an airtight container for 3 days. Reheat in the oven or on the stove. Avoid microwaving shrimp to keep them tender.

How to Serve Sheet Pan Shrimp, Chorizo, and Broccolini

This dish pairs beautifully with crusty bread, rice, or even creamy polenta. Add a green salad or roasted potatoes for a heartier meal. You can also wrap it in warm tortillas for an easy taco night.

Creative Leftover Transformations

Turn your leftovers into something exciting:

Toss with cooked pasta and a splash of olive oil.
Add to a frittata or scramble for brunch.
Chop and use in a rice bowl with avocado and hot sauce.

Additional Tips

To boost flavor, marinate the shrimp for 15 minutes in olive oil, garlic, and paprika. For even crispier results, broil for 1-2 minutes at the end of roasting. Always serve with lemon to brighten the smoky flavors.

Make It a Showstopper

Plate everything on a rustic wooden board with lemon wedges and fresh herbs. Sprinkle with flaky sea salt right before serving. If serving for guests, drizzle with a touch of chili oil for a spicy finish.

Variations to Try

Spicy Kick: Add thinly sliced jalapeños before roasting.
Citrusy Brightness: Marinate shrimp in lemon zest and juice.
Veggie Boost: Add bell peppers or red onions to the mix.
Herby Twist: Finish with fresh parsley or cilantro.
Cheesy Finish: Sprinkle with grated parmesan right after roasting.

FAQ’s

Q1: Can I use frozen shrimp?

A1: Yes, just thaw and pat dry before tossing with the other ingredients.

Q2: What type of chorizo should I use?

A2: Use Spanish-style, pre-cooked chorizo for best texture and flavor.

Q3: Can I make this dish less spicy?

A3: Absolutely. Use mild sausage or skip the paprika.

Q4: Is broccolini the same as broccoli?

A4: Not quite. Broccolini has thinner stalks and a more delicate, sweet flavor.

Q5: Can I use a different vegetable?

A5: Yes, try asparagus, zucchini, or bell peppers.

Q6: How do I know when the shrimp are done?

A6: They’ll turn pink and curl into a soft “C” shape when perfectly cooked.

Q7: What if I don’t have smoked paprika?

A7: Regular paprika works, or add a touch of cumin for warmth.

Q8: Can I double the recipe?

A8: Yes, just use two sheet pans so everything roasts evenly.

Q9: Is this dish good cold?

A9: It’s tasty cold in wraps or salads, but better warm.

Q10: Can I freeze leftovers?

A10: Shrimp texture can suffer after freezing, so it’s best enjoyed fresh.

Conclusion

This Sheet Pan Shrimp, Chorizo, and Broccolini is a fast, flavorful, and fuss-free dinner that feels a little fancy but is totally doable any night of the week. The bold flavors, vibrant colors, and easy cleanup make it a total win. Trust me, you’re going to love this one and come back to it again and again.