Roasted Shrimp with Broccoli

Yield: 4 servings 

Ingredients 

908 grams (2lbs) broccoli, cut into bite-size florets 

4 tablespoons extra-virgin olive oil 

1 teaspoon whole coriander seeds 

1 teaspoon whole cumin seeds 

1 ½ teaspoons sea salt 

1 teaspoon freshly ground black pepper 

⅛ teaspoon red chili flakes 

454 grams large shrimp, shelled and deveined 

1 ¼ teaspoons lemon zest (from 1 large lemon) 

Lemon wedges, for serving 

Directions 

1. Preheat oven to 425 F. In a large bowl, toss broccoli with 2 tablespoons of the olive oil, coriander, cumin, 1 teaspoon salt, ½ teaspoon pepper and chili flakes. In a separate bowl, toss shrimp with remaining olive oil, lemon zest, ½ teaspoon salt and ½ teaspoon pepper.  

1. Spread broccoli in single layer on baking sheet. Roast for 10 minutes. Add shrimp and toss with broccoli. Roast, tossing once halfway though, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes. Serve with lemon wedges or squeeze shrimp and broccoli with lemon juice just before serving. 

Recipe adapted from Melissa Clark for NYT Cooking 

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