Here is a fast, delicious one-pan supper that could not be simpler, or tastier. Just coat your ingredients with a generous amount of olive oil, seasoning well with kosher salt and freshly ground black pepper, and place them on a baking sheet. Put it in the oven at a high temperature (in this recipe 425 degrees) and let the heat do the work. The vegetables will soften and caramelize, offering real depth of flavor. Here, we add shrimp at the end, which cooks quickly, to deliver an easy weeknight meal.
Ingredients
- 2 pounds broccoli, cut into bite-size florets
- 4 tablespoons (1/4 cup) extra virgin olive oil
- 1 teaspoon whole coriander seeds
- 1 teaspoon whole cumin seeds
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ⅛ teaspoon hot chili powder
- 1 pound large shrimp, shelled and deveined
- 1 ¼ teaspoons lemon zest (from 1 large lemon)
- Lemon wedges, for serving
- Nutritional Information
Nutritional analysis per serving (4 servings)
298 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 29 grams protein; 182 milligrams cholesterol; 1085 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
- 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.
30 minutes
Dining and Cooking