I’m just back from a beautiful week at the Stockfarm in Montana, and needing to lighten it up! (Plenty of excellent steaks and burgers but then When in Rome….) This healthy dish will do the trick without a shred of feeling deprived. Broccoli and shrimp roasted together with Mediterranean spices on a sheet pan, jazzed up with lemon zest and juice. A satisfying no-carb dinner, or add some rice or couscous for a complete meal. Another great Melissa Clark recipe!
2 pounds broccoli, cut into bite-size florets
4 Tbs. extra-virgin olive oil (1/4 cup)
1 tsp whole coriander seeds (or 1/2 tsp ground)
1 tsp. whole cumin seeds (or 1/2 tsp. ground)
1 1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/8 tsp. hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 tsp. lemon zest (from one large lemon)
Lemon wedges, for serving
Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tbs. oil, coriander, cumin, 1 tsp. salt, 1/2 tsp. pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 Tbs. oil, lemon zest, remaining 1/2 tsp. salt and remaining 1/2 tsp. pepper.
Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp is just opaque and broccoli is tender and golden around the edges, about 10 minutes more. Squeeze lemon wedges over shrimp and broccoli just before serving. Serves 4.
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