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Roasted Shrimp with Broccoli

August 10, 2010

This is one of those simple, healthy dishes I wish I had more of in my repertoire.  It comes together in not

roasted broccoli with shrimp

much time at all, is a healthy and quick dinner especially for just one, and is so full of flavor you don’t really know where it all comes from.  I wish I could describe the flavor, but I really can’t…the cumin and coriander just have this magical flavor and aroma that you crave.  I used whole coriander and cumin, as the recipe calls for, but i crushed them a bit with a mortar and pestle to release more flavor.   If you only have ground, I put those measurements down there because my source for this recipe by Melissa Clark was The Wednesday Chef and she used ground spices.  You could serve this with couscous or rice to round out the meal, but it’s great by itself too.  This recipe serves 4.


2 lb. broccoli, cut into bite-size florets

4 T extra-virgin olive oil

1 t whole coriander seeds (or 1/2 t ground)

1 t whole cumin seeds (or 1/2 t  ground)

1 1/2 t kosher salt

1 t freshly ground black pepper

1/8 t hot chili powder (such as cayenne)

1 lb. large shrimp, shelled and deveined

Zest from 1 lemon

Lemon wedges, for serving


Preheat oven to 425 degrees.  In a large bowl, toss broccoli with 2 T oil, coriander, cumin, 1 t salt, 1/2 t pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 Toil, lemon zest, remaining 1/2 t salt and remaining 1/2 t pepper.

Spread broccoli in a single layer on a baking sheet with sides.  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.

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