Roasted Broccoli With Shrimp

By Melissa Clark

Updated February 26, 2024

  • A ceramic plate holds three roasted shrimp with singed broccoli florets and lemon wedges.
    Tara Donne for The New York Times. Food Stylist: LIza Jernow.
Media 1 of 1
Total Time
30 minutes
Rating
5(1,782)
Comments
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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.

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Ingredients

Yield:4 servings

  • 2 pounds broccoli, cut into bite-size florets

  • 4 tablespoons (¼ 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 chile powder

  • 1 pound large shrimp, shelled and deveined

  • 1 ¼ teaspoons lemon zest (from 1 large lemon)

  • Lemon wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

16 grams carbs; 183 milligrams cholesterol; 299 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 6 grams fiber; 832 milligrams sodium; 29 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, ½ teaspoon pepper and chile powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining ½ teaspoon salt and remaining ½ teaspoon pepper.

  2. Step 2

    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.

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Ratings

5 out of 5
1,782 user ratings
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Comments

aks

03/31/2016 Very easy and very good. Adjusted the cooking times: 12 mins. for first roasting of broccoli, then 4 and 4 for the shrimp. I thought 10 mins. for the shrimp would be too much. And really, 1-1/4 tsps. of zest? Nah, I just zested the whole lemon.

Becky L

I loved this recipe! It's so easy and quite tasty. Note, I did substitute ground cumin and ground coriander as I was out of whole seeds, which I do think made the dish much more flavorful as a whole.

Kate Miller

A little minced garlic added to the roasting oil combo gives a little more flavor! So easy, tasty and good for you!

George Chuzi

Anyone try this in an Air Fryer?

Lily S.

Any ideas for substitutes for cumin and coriander? I have allergies to both in my house!

Maureen P.

Used chili crisp along with the minced garlic for seasoning. It was an easy, delicious dish.

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