Roasted Broccoli With Shrimp: Green, Gold and Pink: Fast, Easy and Delicious
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Time
prep 0:15
total 0:20
Ingredients
| 2 lbs. | broccoli, cut into bite-size florets | | 1/4 cup | extra virgin olive oil | | 1 tsp. | whole coriander seeds | | 1 tsp. | whole cumin seeds | | 1-1/2 tsp. | kosher salt | | 1 tsp. | freshly ground black pepper | | 1/8 tsp. | hot chili powder | | 1 lb. | lg. shrimp, shelled and deveined | | 1-1/4 tsp. | lemon zest (from 1 lg. lemon) | | Lemon wedges, for serving. |
1 Recipe Reviews
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just wondering if you have substituted the cumin and coriander seeds for the powder?
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Instructions
1. Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
2. Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. 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.
Yield: 4 servings.
Author's Comments
I found this recipe in the New York Times (Melissa Clark) Dining In section. It is a simple and beautiful dish. We enjoy it with cous cous on the side! Fast and Fantastic! Again, another recipe that gives you gourmet flair for beginning chefs!
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