This is a super easy and really delicious meal. It will serve 3-4 people and is in accordance with a Paleo diet. I originally found this recipe on Pinterest.
- 2-3 pounds broccoli, cut into bite-size florets
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
- 1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
- 1 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon hot chili powder
- 1-2 pounds large shrimp, shelled and deveined
- 1 1/4 teaspoons lemon zest (from 1 large lemon)
- Lemon wedges, for serving
- Preheat oven to 425 degrees. In a large bowl, toss broccoli with 1-2 tablespoons oil, coriander, cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 1 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 (I stirred it up at 5 mins). 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 (10 mins exactly worked for me).
- Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving. If you like your broccoli and shrimp crispy, then cook everything on two sheets. This spreads out the shrimp and broccoli and allows more moisture to evaporate. If you like it moister and less crispy, cook everything on one sheet. Try it both ways.
- Honestly, this a very easy meal to make. You can buy the shrimp already shelled (just thaw and take off the tails) and the broccoli already cut into florets. A little measuring, a little baking, and you are good to go.
- Serve on top of brown rice or quinoa.
NOTE: I found using 2 tbsp of oil on the broccoli made it too oily in the end. I will try it with 1 tbsp next time. When tossing the broccoli and oil, it doesn’t seem like it will be sufficient, but once it is roasting and you stir it up at 5 mins, it will mix better. I will try using the 2 sheets next time. Nutritional information will change if you use less oil. The breakdown below is based on a total of 4 tbsp extra virgin olive oil. I only used 3 tbsp.
Total: 15 Minutes
Amount per serving
- Calories: 268
- Fat: 10g
- Saturated fat: 1.5g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 2g
- Protein: 37.3g
- Carbohydrate: 7g
- Fiber: 2.9g
- Cholesterol: 259mg
- Iron: 5mg
- Sodium: 571mg
- Calcium: 135mg