Lemon Garlic Shrimp with Butternut Squash & Broccoli Recipe

There’s something truly special about sitting down to a plate of vibrant, nourishing food that tastes just as good as it looks. Lemon Garlic Shrimp with Butternut Squash & Broccoli is one of those meals that feels at home in every season. It’s light yet satisfying, colorful yet comforting, and simple enough for a weeknight dinner while also elegant enough to impress at a gathering. Picture golden-roasted cubes of butternut squash, tender broccoli florets, and succulent shrimp, all tied together with a zesty lemon-garlic sauce. This dish is more than just food—it’s a wholesome experience that brings together the brightness of citrus, the richness of roasted vegetables, and the natural sweetness of shrimp. Inspired by the balance of flavors in Mediterranean-style cooking, it’s a recipe you’ll want to make again and again.

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Why You’ll Love This Recipe

If you’re looking for a dish that’s both nourishing and packed with flavor, this one checks all the boxes. Here’s why:

• Balanced Nutrition – You get lean protein from shrimp, fiber and vitamins from butternut squash and broccoli, plus a light, antioxidant-rich sauce.

• Quick & Easy – From prep to plate in less than 40 minutes, perfect for busy nights.

• Versatile – Serve it as a standalone dinner, over rice or quinoa, or even with pasta for a heartier meal.

• Season-Friendly – Butternut squash gives a cozy fall vibe, while the lemon and garlic add a bright, refreshing touch for warmer months.

• One-Pan Wonder – Minimal cleanup makes this dish even more appealing.

This recipe is a reminder that healthy food doesn’t have to be complicated—it can be colorful, satisfying, and crave-worthy.

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Ingredients

Here’s everything you’ll need to make this recipe:

• 1 ½ pounds raw shrimp, peeled and deveined

• 3 cups butternut squash, peeled and cubed

• 3 cups broccoli florets

• 3 tablespoons olive oil, divided

• 4 cloves garlic, minced

• Zest and juice of 1 large lemon

• 1 teaspoon smoked paprika

• 1 teaspoon dried Italian seasoning

• ½ teaspoon crushed red pepper flakes (optional for heat)

• 1 teaspoon salt, divided

• ½ teaspoon black pepper

• Fresh parsley, chopped (for garnish)

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Directions

1. Prepare the Vegetables

Begin by preheating your oven to 400°F (200°C). This temperature is perfect for roasting because it allows the vegetables to caramelize, creating golden edges without burning. While the oven heats, prepare your baking sheet by lining it with parchment paper. Not only does this make cleanup a breeze, but it also prevents the squash and broccoli from sticking to the pan.

Next, turn your attention to the butternut squash. Peel it, remove the seeds, and cut it into uniform cubes. Aim for roughly one-inch pieces—this size helps them roast evenly and ensures that every bite has a tender interior and slightly crisp exterior. Place the cubes in a large bowl, then drizzle with 1 ½ tablespoons of olive oil. Add half of the salt, freshly ground black pepper, and smoked paprika. The paprika gives the squash a warm, slightly smoky undertone that complements the sweetness of the vegetable. Toss everything together until the cubes are well coated.

Spread the seasoned squash evenly on one side of the baking sheet in a single layer. Overcrowding the pan can cause steaming instead of roasting, so make sure there’s some space between the cubes. Slide the pan into the preheated oven and roast for 10 minutes. This initial step softens the squash just enough so that it cooks at the same pace as the broccoli, which you’ll add shortly.

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2. Roast the Broccoli

After the squash has had a head start, it’s time to introduce the broccoli. Wash and cut the florets into bite-sized pieces, ensuring they’re similar in size for even roasting. Remove the pan from the oven, and on the empty half of the sheet, scatter the broccoli florets. Drizzle them with ½ tablespoon of olive oil and sprinkle with a light pinch of salt. Toss gently right on the baking sheet, coating each piece without breaking the florets apart.

Return the sheet pan to the oven and roast both vegetables together for an additional 15 minutes. Keep an eye on them toward the end of the cooking time. You’re looking for broccoli that has slightly charred, crispy edges and butternut squash that’s caramelized on the outside while fork-tender on the inside. The roasting process deepens the flavor of both vegetables, enhancing the squash’s natural sweetness and bringing out the earthy notes in the broccoli.

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3. Cook the Shrimp

While the vegetables roast to perfection, shift your focus to the shrimp. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil shimmers, add the minced garlic. Sauté for about 30 seconds until the garlic becomes fragrant—be careful not to let it burn, as it can turn bitter.

Arrange the shrimp in a single layer in the skillet. Avoid crowding, as this ensures the shrimp sear evenly rather than steam. Sprinkle them with Italian seasoning for an herby kick that pairs beautifully with the lemon you’ll add later. Cook the shrimp for 2–3 minutes per side, turning them only once. You’ll know they’re ready when they curl into a C-shape and turn opaque with a pinkish hue. Shrimp cook quickly, so keep a close watch to prevent overcooking, which can make them rubbery.

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4. Add the Lemon Flavor

Once the shrimp are perfectly cooked, turn off the heat. Grate the zest of a fresh lemon directly into the skillet, then squeeze in the juice. The zest provides a burst of aromatic oils, while the juice cuts through the richness with refreshing brightness. Stir everything together so the shrimp absorb this lively flavor. The lemon not only enhances the natural sweetness of the shrimp but also ties the dish together with a vibrant, citrusy lift.

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5. Combine and Serve

By now, your vegetables should be roasted to perfection. Remove the baking sheet from the oven and transfer the butternut squash and broccoli into the skillet with the shrimp. Use a spatula to gently toss everything together, ensuring the roasted vegetables are coated with the lemon-garlic sauce. The caramelized squash, charred broccoli, and juicy shrimp create a colorful, inviting medley in the pan.

For the finishing touch, sprinkle freshly chopped parsley over the top. This not only adds a pop of color but also introduces a subtle freshness that complements the citrus and garlic. Serve the dish warm, either straight from the skillet for a rustic presentation or plated individually for a more polished look.

Each bite will deliver a balance of flavors: the sweetness of roasted squash, the earthy crispness of broccoli, and the juicy, tangy shrimp infused with lemon and garlic. It’s a dish that looks beautiful, smells irresistible, and tastes even better.

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Prep Time, Cook Time, Total Time, Yield

• Prep Time: 10 minutes

• Cook Time: 25–30 minutes

• Total Time: 35–40 minutes

• Yield: 4 servings

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Tips for Success

• Cut Evenly – Keep the squash cubes similar in size so they roast evenly.

• Don’t Overcook Shrimp – Shrimp cooks quickly; remove from heat as soon as it turns pink to avoid rubbery texture.

• Zest First, Juice Later – Always zest your lemon before juicing for the best flavor.

• Customize the Heat – Adjust the crushed red pepper flakes to your spice preference or omit entirely.

• Batch-Friendly – Double the recipe to meal prep for lunches throughout the week.

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Variations to Try

This recipe is flexible, and you can adapt it to fit your preferences or what’s available in your kitchen.

1. Swap the Protein – Use chicken breast cubes, scallops, or even tofu for a vegetarian option.

2. Different Veggies – Try asparagus, zucchini, or bell peppers in place of broccoli.

3. Add Grains – Serve over rice, farro, or quinoa for extra heartiness.

4. Creamy Twist – Stir in a spoonful of Greek yogurt or light cream cheese at the end for a creamy lemon sauce.

5. Spicy Kick – Add cayenne pepper or extra red pepper flakes for more heat.

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Serving Suggestions

• Over Rice or Quinoa – A simple grain base turns this dish into a filling meal.

• With Pasta – Toss with linguine or spaghetti for a Mediterranean-inspired pasta night.

• As a Bowl – Create a power bowl with shrimp, roasted vegetables, and a drizzle of tahini or hummus.

• With Bread – Serve alongside crusty bread to soak up the flavorful lemon-garlic sauce.

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Nutritional Benefits

This recipe doesn’t just taste amazing—it also nourishes your body.

• Shrimp – Low in calories, high in protein, and a great source of selenium and B vitamins.

• Butternut Squash – Packed with fiber, vitamin A, vitamin C, and antioxidants that support immunity and skin health.

• Broccoli – A nutrient powerhouse rich in vitamin K, folate, and calcium.

• Olive Oil & Garlic – Heart-healthy fats and natural compounds that support digestion and inflammation reduction.

• Lemon – Brightens flavor while delivering vitamin C for immune support.

Eating this dish means fueling your body with wholesome ingredients while enjoying bold, satisfying flavors.

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Why This Recipe Works

This Lemon Garlic Shrimp with Butternut Squash & Broccoli recipe works because it strikes the perfect balance:

• Sweetness from roasted butternut squash.

• Brightness and acidity from lemon.

• Earthy, tender broccoli for balance.

• Savory garlic and seasoning that tie everything together.

Each bite delivers contrast and harmony, making it both exciting and comforting.

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Storing & Freezing

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.

• Freeze: You can freeze the roasted vegetables for up to 2 months, but shrimp is best enjoyed fresh. If freezing, store the components separately.

• Reheat: Always reheat gently in a skillet for best results.

Common Questions

Can I use frozen shrimp?
Yes, just make sure to thaw them completely and pat dry before cooking to avoid excess water.

How do I peel and cut butternut squash easily?
Microwave the squash for 2–3 minutes to soften the skin before peeling. Use a sharp knife and cut into manageable sections before cubing.

Can I make this ahead of time?
Yes! Roast the vegetables and cook the shrimp separately. Store in airtight containers and combine with lemon juice right before serving for the freshest taste.

What’s the best way to reheat leftovers?
Reheat in a skillet over medium heat with a splash of olive oil or lemon juice to keep it moist. Avoid microwaving shrimp for too long to prevent rubbery texture.

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