Sheet Pan Roasted Broccoli with Shrimp
Anita's Table Talk
cut into florets
red pepper flakes
freshly ground black pepper
peeled and deveined
Zest from 1 large lemon
(or half lemon for less lemony)
(about 1/2 lemon)
Preheat oven to 425 degrees.
In a large bowl, MIX broccoli with 2 Tablespoons olive oil, coriander, cumin, garlic powder, chili powder, 1/2 teaspoon salt and red pepper flakes (if using),
In a separate bowl, COMBINE the shrimp with remaining 2 Tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
PLACE broccoli onto a rimmed baking pan in a single layer. ROAST broccoli for about 10-12 minutes, depending on size of florets
ADD shrimp to baking pan. TOSS with broccoli.
Continue to ROAST, mixing it halfway through, until shrimp are just opaque and broccoli is tender, about 5-7 minutes. (Check shrimp after 5 minutes—don’t overcook)
REMOVE from oven. SQUEEZE lemon juice all over shrimp and broccoli before serving.
SERVE with flavored couscous or rice.
Notes: If you don’t have ground coriander, substitute additional 1/2-1 teaspoon ground cumin.