Real Food Fast: Spicy Roasted Shrimp & Broccoli

I’m all over quick, one-dish dinners in the fall, when back to school schedules and extra curricular activities tend to send mealtimes into high gear. I’ve long been a fan of roasted broccoli, so when I came across this dish that combines broccoli with shrimp to produce a meal in a bowl in about 20 minutes, I had to give it a go. Roasting the wedges of lemon alongside caramelizes them, and coaxes them into giving up a ton of juice when you squeeze a wedge overtop, if you like your shrimp nice and lemony.

You can, of course, dial down the spice – or turn it up if you like things spicy.

Spicy Roasted Shrimp & Broccoli

Adapted from The New York Times and The Wednesday Chef by way of Jeanette of Everybody Likes Sandwiches.

2 large heads of broccoli
3-4 Tbsp. canola or olive oil
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. chili flakes
salt & freshly ground black pepper
10-20 large raw shrimp, shelled and deveined
1 lemon, zested and then cut into wedges

Preheat oven to 425F.

Toss the broccoli with about 2 tablespoons of oil, the cumin, coriander, 1/4 teaspoon of the chili flakes, and half the salt and pepper. In a small bowl, toss the shrimp with the remaining chili flakes, salt and pepper, olive oil and the lemon zest. Cut the lemon lengthwise into quarters.

Spread the broccoli out on a parchment-lined rimmed baking sheet, add the lemon wedges if you like, and roast for 10 minutes. Add the shrimp and cook for 8-10 minutes more just until the shrimp are opaque. Serve over rice, with a squeeze of lemon. Serves 2.

For more delicious ideas, check out Julie’s other Family Kitchen posts or visit her blog, Dinner with Julie! Join Julie on Facebook, Twitter and Pinterest for updates!

Article Posted 4 years Ago

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