This ridiculously easy, one-pan recipe for Roasted Broccoli With Shrimp comes to us from—ironically?—The Wednesday Chef...
I've already sung the praises of roasting broccoli in an earlier post: I think roasting this veggie in the oven really helps to cut some of its bitterness and enhance its subtle sweetness.
2 pounds broccoli, cut into bite-size florets
4 tablespoons (1/4 cup) extra virgin olive oil
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground cumin
3/4 teaspoons salt
1 teaspoon pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and de-veined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving
Toss broccoli with 2 tablespoons oil, coriander, cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper, and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/4 teaspoon salt and remaining 1/2 teaspoon pepper.
Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes at 425. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving. This last step is KEY—otherwise, the overall dish is sort of dry.
Don't miss our other great One-Pot Wednesday meals:
- One-Pot Meatball Stew
- One-Pot Taco Salad
- One-Pot Lentil Soup
- One-Pot Healthy Joes
- One-Pot Sausage, Peppers, and Onions
- One-Pot Skillet Pasta
- One-Pot Indian Chicken
- One-Pot Egg Frittata
- One-Pot Pulled Pork
- One-Pot Roast Chicken
- One-Pot Spaghetti Sauce
- One-Pot Minestrone Soup
- One-Pot Cashew Chicken
- One-Pot Pot Roast
- One-Pot Chili
- One-Pot Bean Burritos
- One-Pot Meaty Spanish Rice