Im 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. Ive 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.
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