Roasted Broccoli With Shrimp

Surprisingly tasty and easy to deliver- just be patient with broccoli, do not let it overcook. This means the time to insert the shrimp is when the broccoli is just becoming ‘al dente’.

I made a mess by inserting the blob of otherwise lovely rice noodles into the pan; I will not do it again. I’ll let people synchronize them on the plates..IMG_0376Yield: 4 servings

  • 1 kg broccoli, cut into bite-size florets
  • 4 tablespoons (60 ml) extra virgin olive oil
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon whole cumin seeds
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/8 teaspoon hot chili powder
  • 500g large shrimp, shelled and deveined
  • 1 1/4 teaspoons lemon zest (from 1 large lemon)
  • Lemon wedges, for serving.
  1. Preheat oven to 425F/200C .
  2. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder.
  3. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
  4. Spread broccoli in a single layer on a baking sheet.
  5. Roast for 10 minutes or more. Make sure they are almost as done as you want the final product to be.
  6. Add shrimp to baking sheet and toss with broccoli.
  7. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more.
  8. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.
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