We are all looking for quick and easy meals. Am I right? On weeknights especially, I’m always looking for ways to feed my family healthy meals that don’t require a lot of time in the kitchen. This Roasted Shrimp and Broccoli dish is one of those meals you need to have in your arsenal of kid approved, healthy weeknight meals. This dish takes less than 30 minutes to prepare and get on the table.
Last last weekend I was looking for a shrimp recipe that I could add to my meal plan for the week. The grocery store had a great deal on broccoli, so I knew that I wanted to add that some how. I googled and found Amateur Gourmet’s Roasted Shrimp and Broccoli recipe. He claimed that this was the best broccoli dish on the web. So I decided to add it and give it a try.
My recipe has a few tweaks from the original. When it comes to broccoli and cauliflower, I like to blast them(roasting at a very high temperature) to bring out their natural sweetness. I preheat a cookie sheet for 10 minutes before adding any food to it. This helps to flash cook the veggies making them tender and a little crispy around the edges. No one in our house likes mushy, limp, or soggy veggies. What about in yours? Since I was tweaking, the other stuff just found their way into the bowl.
The result was the Best Darn Blasted Shrimp and Broccoli we’ve ever had! Catchy name, don’t ya think? But seriously, this dish is really good. The kids loved it and asked for seconds. The broccoli is tender and a little crispy around the edges. The shrimp has a great lemony flavor with hints of smokiness from the cumin and the spice of the chile powder. I served this over brown rice, but it would be wonderful all by itself, with pasta, quinoa, etc. Try it for yourself and you’ll see why I’m calling this the Best Darn Blasted Shrimp and Broccoli.
Yields 4 servings
5 minPrep Time
18 minCook Time
22 minTotal Time
- 1 pound shrimp, peeled and de-veined
- 1 pound broccoli, cut into florets
- 2 cups sliced mushrooms (I used Cremini), optional
- 1/2 lemon, juiced
- 1 Tablespoons olive oil
- 1 Tablespoon sesame oil
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/2 teaspoon lemon pepper
- 1/8 teaspoon chile powder
- Sesame seeds, optional
- Place a cookie sheet in the oven and preheat the oven to 500. Once oven is to temp, heat cookie sheet for 10 minutes to get it really hot.
- In a large bowl, combine oils, coriander, cumin, garlic, 1/2 teaspoon of salt, lemon pepper, and chile powder. Stir to combine.
- Add broccoli and mushrooms to the bowl and toss with seasoning.
- Once the cookie sheet is really hot (10 minutes after oven has come reached 450 degrees), remove it and place the broccoli on it. Return to the oven for 8 minutes. Stir broccoli and mushrooms half way through cooking.
- While the broccoli is cooking, combine shrimp, 1/2 teaspoon or salt, and lemon juice in a bowl.
- Remove the broccoli and mushrooms from oven. Stir in the shrimp.
- Return to the oven and cook for an addition 7-8 minutes. Stir halfway through cooking. Shrimp should be pink the the broccoli will be tender and a little crispy around the edges.
- Finish with a sprinkle of sesame seeds, if desired.
- Serve with cooked rice, noodles, quinoa, or on its own.
What would you serve this meal with?