Entrees / Healthy Choices / Low Fat / Pasta / Quick and Easy / Seafood / Spring Recipes / Vegetables / Weeknight Meals

Cook: Roasted Shrimp and Broccoli

When I’m planning my weekly meals, perusing through the Internet and flipping through magazines, I look for a couple of things.  If it’s a weeknight meal, I look for timeliness.  Simplicity is a plus, especially if the end product doesn’t look simple.  Also, if I can make a meal without creating a mountain of dishes, I am sold.  Sold!

This recipe has it all.  The total cook and prep time was no more than 30 minutes, it was super simple but looked really beautiful, and I only had to use one baking sheet.  This, my friends, is the perfect recipe.
I served this with some orzo in a bowl then topped it with the broccoli and shrimp.  I squeezed a bit of lemon over the top and grated some Parmesan over the whole thing, and voila!  In less than 30 minutes I had a delicious, fresh, light tasting meal.
The broccoli gets tender but retains some of it’s crunch and the tips are wonderfully caramelized.  The shrimp was sweet and zingy from the lemon juice and paired perfectly with the caramelized edges of the broccoli.
After a weekend of fried mozzarella sticks and dips (recipe coming soon!) I had a hankering for simple, fresh food and this definitely hit the spot.  I loved the combination.  Like I said, it was the perfect recipe!
Here’s the recipe:
Roasted Shrimp and Broccoli (adapted from The Amateur Gourmet)
  • 1 lb broccoli, cut into semi-large florets
  • 4 tablespoons olive oil, divided
  • salt
  • black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 lb shrimp (I used 16-20 shrimp per pound), peeled and deveined
  • 1 lemon for zest and juice
  • Orzo, rice, or pasta for serving
  • Parmesan cheese for garnish
  1. Preheat oven to 450 degrees.  Line a baking sheet with foil.  Spread broccoli florets evenly over the baking sheet, drizzle two tablespoons of olive oil over the broccoli and season with salt and pepper and the red pepper flakes.  Cook for 10 minutes.
  2. Meanwhile, in a bowl combine shrimp, the remaining olive oil, salt, pepper, lemon zest, and 1/2 of the lemon’s juice.  Toss to coat the shrimp.  When the broccoli has been in the oven for 10 minutes, remove the baking sheet, toss the broccoli, and add the shrimp to the baking sheet.  Return to the oven and cook for 10 minutes more.
  3. When the shrimp is pink and opaque throughout, gently toss again and squeeze the remaining half of the lemon juice.  Serve over whatever starch you’d like and top with Parmesan cheese.

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