Roasted Shrimp & Broccoli
Happy May Day!
This week is a busy one with my research work, so here’s an easy, delicious meal for you (and me). Actually, this is turning out to be “Shrimp Week” for me; this is just one of 4 posts I had in mind on the subject.
This broccoli & shrimp dish is a great find from The New York Times, c. 2009; I’ve linked the recipe below.
For four servings, I bought 3 stalks of broccoli, 1 pound of 31-40 ct. raw, deveined shrimp, and 4 limes.
To prepare, cut broccoli into bite-sized florets. You could use the chopped stem portion too, if you like (roasting them a bit longer than the florets), but I saved those for another recipe. Toss the florets with olive oil (~2 T.), coriander seed (~1 t.), cumin seed (~1 t.), coarse salt, ground black pepper, and mild paprika.
Broccoli florets tossed with olive oil, coriander seed, cumin seed, salt, pepper, and mild paprika
Peel the raw shrimp and toss them separately with olive oil and the zest of 1 lime, salt and pepper.
Peel 1 pound of 31-40 ct. raw shrimp
Spread the broccoli out on a baking sheet, and roast them, first on their own, in a 425° F oven for 10 minutes.
Broccoli and shrimp arranged for roasting
After the broccoli is partially roasted, similarly arrange the shrimp in one layer on a baking sheet and bake both the broccoli and the shrimp at 425° F for about 10 minutes, just until the shrimp are perfectly done. You can combine them with the broccoli if the baking sheet is big enough for both in one layer with a bit of space between the shrimp and florets.
Perfectly roasted broccoli and shrimp :-)
When done roasting, drizzle the juice of perhaps 2-3 limes over the broccoli and shrimp (to taste).
I served the broccoli and shrimp atop sticky white rice with a lime wedge on the side. Give it a try; it’s a perfect combination of flavors!
Roasted Broccoli & Shrimp with Rice
Oh, and don’t skip the coriander seed; it’s important!
I found coriander seed in a bag in the bulk(ier) spice section of my grocery store. It was less than half the price, and more than twice the quantity, of that sold in a spice rack sort of jar.
Here’s the recipe from The New York Times; I substituted lime for lemon and mild Turkish paprika for chili powder:
Kitchen Convivial 
I bet the coriander seeds were phenomenal in this dish. I’m not crazy about too much whole coriander since they are kind of big and leave a big pocket of flavor but a little bit is awesome!
You’re exactly right… about half of them end up left on the baking sheet, so not too much coriander seed on the broccoli. :)
I have never thought about roasting the broccoli, and NEVER thought about roasting shrimp – what a great idea!! Our oldest LOVES shrimp, I’ll have to share this idea with him when he gets home from school.
You’d better buy some sea monkeys if you want locally-raised shrimp. :-)
Come to think of it, most children would be happier to come home to sea monkeys than to a dinner recipe. :-)
yeah that might have to be a lunch recipe. Anything that involves shrimp on my son’s plate gets him excited, although I think sea monkey’s might do the same thing too!! he enjoys cooking as well though, planning meals, shopping at the market… he is a well rounded person I say! :P
looks delicious