Roasted Broccoli with Shrimp

This was a very nice dinner. The shrimp were excellent and the broccoli, in Mayo Clinic’s Top 10 Super Foods. was a great accompaniment. This recipe can be viewed at:

Yield: 4 servings.


1 bunch                                            broccoli, florets (enough for four)

4 tablespoons (1/4 cup)               extra virgin olive oil

1 teaspoon                                     whole coriander seeds

1 teaspoon                                     whole cumin seeds

1 1/2 teaspoons                            kosher salt

1 teaspoon                                    freshly ground black pepper

1/8 teaspoon                                hot chili powder

1 pound                                         large shrimp, shelled and deveined

1 1/4 teaspoons                          lemon zest (from 1 large lemon)

Lemon wedges, for serving.


Preheat oven to 425 degrees F.

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.

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.


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