Equipment
* optional
Ingredients
Vegetables & Protein
- 340 g shrimp, peeled and deveined
- 300 g broccoli rabe (rapini), trimmed
Aromatics & Seasoning
- 45 ml olive oil
- 3 garlic, thinly sliced
- 2 g red pepper flakes
- 1 lemon
- 3 g salt
- black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 406 kcal
- Protein
- 40 g
- Carbohydrates
- 12 g
- Fat
- 24 g
- Fiber
- 6 g
- Sugar
- 2 g
- Sodium
- 837 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 17 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 274 mg
- Potassium
- 865 mg
- Calcium
- 302 mg
- Iron
- 4.8 mg
- Magnesium
- 101 mg
- Phosphorus
- 496 mg
- Zinc
- 3.6 mg
- Vitamin A
- 218 mcg
- Vitamin C
- 56 mg
- Vitamin E
- 6.0 mg
- Vitamin K
- 352 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.28 mg
- Riboflavin
- 0.23 mg
- Niacin
- 2.0 mg
- Folate
- 131 mcg
- Water
- 315 g
Sources: USDA FoodData Central
Method
Preheat your oven to 220°C/425°F. Ensure one rack is in the center position.
Wash the broccoli rabe thoroughly and pat very dry. Trim the tough woody ends (bottom 2-3 cm). If the stalks are very thick, slice them in half lengthwise.
In a large bowl, toss the broccoli rabe with 30ml (2 tbsp) of olive oil, the sliced garlic, half of the salt, and the red pepper flakes until well coated.
Spread the broccoli rabe in a single layer on the baking sheet. Roast for 6-8 minutes, or until the leaves begin to crisp and char slightly at the edges.
While the rabe roasts, toss the shrimp in the same mixing bowl with the remaining 15ml (1 tbsp) olive oil, lemon zest, and the remaining salt.
Remove the baking sheet from the oven. Push the rabe slightly to the side to create space, or nestle the shrimp among the greens in a single layer. Return to the oven and roast for another 3-5 minutes.
Roast until the shrimp are opaque, pink, and firm, reaching an internal temperature of 63°C/145°F. Be careful not to overcook.
Remove from the oven. Immediately squeeze fresh lemon juice over the entire tray. Toss gently to combine juices with the roasted oil and serve immediately.
Chef's Notes
- Pat the shrimp very dry with paper towels before tossing with oil; moisture creates steam and prevents that delicious roasted texture.
- If you find broccoli rabe too bitter, you can blanch it in boiling salted water for 1 minute before drying and roasting, though this adds a step and a pot.
- Do not crowd the pan. If scaling up, use two baking sheets. Crowding causes steaming, resulting in soggy greens rather than crispy ones.
- For extra richness, finish with a drizzle of high-quality extra virgin olive oil after plating.
- Sliced garlic roasts better than minced here; minced garlic may burn and turn acrid at these temperatures.
Storage
Refrigerator: 2 days — Shrimp texture degrades quickly; best consumed immediately.
Reheating: Gently sauté in a pan over medium heat just until warm to avoid rubbery shrimp.
Troubleshooting
Broccoli rabe is burnt before shrimp cooks
Cause: Oven hot spots or rabe leaves were too dry/thin
Fix: Remove burnt leaves; the stems are likely still good
Prevention: Add shrimp earlier if rabe looks fragile, or cover rabe with foil when adding shrimp
Shrimp is rubbery
Cause: Overcooking
Fix: Chop up and mix into a grain salad or pasta to mask texture
Prevention: Remove shrimp the moment they turn opaque; they cook very fast at high heat
Cultural Context
The pairing of bitter greens and shellfish is a hallmark of Southern Italian coastal cuisine, specifically from regions like Puglia where Orecchiette con Cime di Rapa is iconic. This recipe adapts those classic flavors—garlic, chili, and olive oil—into an American sheet-pan format for speed and ease.
