Sheet Pan Shrimp, Chorizo, and Broccolini

published Apr 10, 2022
Sheet Pan Shrimp, Chorizo, and Broccolini Recipe

This five-ingredient, sheet-pan dish gets its standout flavor from Spanish chorizo.


Prep5 minutes

Cook12 minutes to 14 minutes

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Roasted Shrimp, Chorizo, and Broccolini on a sheet pan
Credit: Photo: Joe Lingeman; Food Styling: Isamar De La Cruz

Here’s a five-ingredient sheet-pan meal that’s so flavorful, thanks to one key ingredient: Spanish chorizo. The cured (meaning already cooked) salami is filled with spice and salt. Spanish chorizo is a shelf-stable sausage usually found near salami and other cured meats in the grocery store; it usually comes regular and spicy (the latter of which is especially good here).

As the chorizo roasts it crisps like pepperoni, its rendered drippings seasoning the Broccolini and shrimp that are cooking alongside. The shrimp will emerge from the oven juicy-tender, while theBroccolini will be crisp-tender and browned in spots. After the pan comes out of the oven, everything is stirred with some garlic and lemon to make a sort of “dressing” with all the flavorful oil that’s on the pan (no drop is wasted!). Eat this dish with warm chickpeas or white beans, roasted carrots or potatoes, crusty bread, polenta, feta, and/or a dollop of yogurt.

Sheet Pan Shrimp, Chorizo, and Broccolini Recipe

This five-ingredient, sheet-pan dish gets its standout flavor from Spanish chorizo.

Prep time 5 minutes

Cook time 12 minutes to 14 minutes

Serves 4


  • 7 to 8 ounces

    cured Spanish chorizo

  • 2 medium bunches

    baby broccoli, broccolette, or broccolini (about 8 ounces each)

  • 1 pound

    raw peeled and deveined large shrimp (26 to 30 per pound)

  • 1 tablespoon

    olive oil

  • 1/2 teaspoon

    kosher salt, plus more as needed

  • 1 small clove


  • 1

    medium lemon


  1. Arrange a rack in the middle of the oven and heat the oven to 400°F.

  2. Thinly slice 7 to 8 ounces cured chorizo crosswise and place on a rimmed baking sheet (line with parchment paper first if desired). Trim the tough ends from 2 medium bunches broccolini, then cut crosswise into 1 1/2-inch pieces. Place on the baking sheet. Add 1 pound peeled and deveined large shrimp, drizzle with 1 tablespoon olive oil, and season with 1/2 teaspoon kosher salt. Toss to combine and arrange into an even layer.

  3. Roast until the shrimp are opaque and just cooked through, 12 to 14 minutes.

  4. Remove the baking sheet from the oven. Finely grate 1 small garlic clove and the zest of 1 medium lemon over the shrimp mixture and toss to combine. Halve the lemon and squeeze the juice from one half (1 1/2 to 2 tablespoons) over the shrimp and toss again to combine. Taste and season with more kosher salt as needed. Cut the remaining lemon half into wedges and serve with the shrimp, chorizo, and broccolini for squeezing.

Recipe Notes

Substitutions: 2 cups small broccoli florets can be substituted for the broccolini.
Thinly sliced salami can be substituted for the chorizo.

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.