Do you like shrimp? Do you like broccoli? What about both together, roasted in a tangy seasoning and served with rice?
If you answered yes to all of the above, then listen up for this week’s recipe. This week I made an easy, one pan weeknight meal of roasted shrimp and broccoli. I found this recipe on Pinterest (per usual) and tweaked it a little based on what ingredients I had in my pantry.
The recipe boasted this roasted broccoli to be the best broccoli of your life, made even better with shrimp. I couldn’t say no to the best broccoli of my life, so I picked up some frozen broccoli and shrimp at the store.
I was not disappointed with this easy meal. Frozen broccoli and shrimp are easy freezer staples, and the seasonings are mostly pantry and fridge staples. Lemon zest and juice, Parmesan cheese, red pepper flakes, cumin and chili powder are pretty basic ingredients. The recipe also called for coriander, which I didn’t have, so I just omitted it. The lemon juice makes the shrimp and broccoli so tangy and flavorful.
This meal is now on my list of go-to meals because it is so easy to prepare- simply roasting the shrimp and broccoli for 20 minutes and making rice. I highly recommend you give this meal a try!
All you need is:
– 2 pounds broccoli
– 2 tablespoons olive oil
– ½ teaspoon cumin
– 1 teaspoon salt
– ½ teaspoon pepper
– 1/8 teaspoon chili powder
– 1 pound large shrimp, shelled and deveined
– 2 tablespoons olive oil
– Lemon zest from 1 lemon
– ½ teaspoon salt and pepper
– 1 teaspoon red pepper flakes
– Lemon juice from 1 lemon
1. Preheat the oven to 425.
2. On a cookie sheet toss together broccoli with olive oil, cumin, salt, pepper and chili powder. Roast for 10 minutes.
3. Meanwhile, toss together shrimp, olive oil, lemon zest, salt, pepper, and red pepper flakes. When the broccoli is done, add shrimp to the pan and roast for an additional 10 minutes.
4. Pour lemon juice over broccoli and shrimp right as it comes out of the oven.
5. Serve as is or over rice.
Note: I used frozen shrimp and broccoli, but you can use fresh as well. Using frozen shrimp did not alter the cooking time at all.
Recipe adapted from Amateur Gourmet