If there’s a meal that could make me shout my love from the rooftops, this recipe might just be the one. Forget that I had my camera settings all wrong when I took these photos – who could blame me to be careful about these things when shrimp and broccoli have come together to create beautiful magic together? No one. I admit to being prolific with my compliments. My husband accuses me of using superlatives too easily and declaring my current meal as “the best thing ever”, but you’ll have to trust me here because my compliments are very well-deserved.
Don’t be like me and wait over two years before trying this dish out. I first spotted Melissa Clark’s recipe in the New York Times and I was intrigued. And then Luisa over at The Wednesday Chef quickly wrote about it and I became smitten. I jumped on the shrimp + broccoli bandwagon without even tasting a bite. Somehow, I just couldn’t get it together to have broccoli and shrimp at the same time until now. I’ve smacked my head enough so that you won’t have to.
Write up your shopping list, make sure you’ve got everything you need – not that you’ll need a lot of things. Nope. This isn’t fancy pants territory, it just tastes like it is. And don’t forget to serve this with rice. Brown rice I’m sure is fine and healthy, but I did enjoy this with my plain old Jasmine white rice very, very much. And lemons, don’t forget the lemons! Get to it, I’m waiting. Go!
elsewhere: Hop on over to ReadyMade where I wax on about pancakes for one. Not only that, these pancakes are vegan and could kick your diner pancakes to the curb. Oh yeah. And if a bourbon hot toddy is more your style (I know it’s spring, but I’ve been sick!), whip up this easy goin’ number.
spicy roasted broccoli & shrimp
(adapted from The Wednesday Chef)
2 large heads of broccoli
4 T olive oil
1/2 t ground cumin
1/2 t ground coriander
1/2 t chili flakes
1 t kosher salt
1 t black pepper
20 large raw shrimp, shelled and deveined
zest from 1 lemon + remaining lemon cut into quarters
Preheat oven to 425F.
In a large bowl combine the broccoli with 2 tablespoons of oil, cumin, coriander, 1/4 teaspoon of chili flakes, 1/2 teaspoon salt and 1/2 teaspoon pepper. In another bowl, mix together the shrimp with the remaining chili flakes, salt and pepper, olive oil and all the lemon zest.
Add the broccoli onto a prepared cookie sheet (lined with either parchment paper or silpat) in one layer and roast for 10 minutes. Add the shrimp and cook for 10 minutes more – tossing once at the midway mark. When the broccoli is golden and crispy and the shrimp is opaque, remove from oven. Serve over rice and squeeze (this is a must!) with lemon juice. Serves 2 very happy people.
Love the sound of this combo! I do enjoy my shrimp and find them so easy to prepare and cook up. There is really no excuse to delay in making this. And lemon goes so well with both broccoli and shrimp. Delish!
Melissa Clark has many gems up her sleeve. The simplicity of this lets you know it must really be something special!
Ooh, girl, you are speaking both my and my squeeze’s language here. Roasted-shrimp-and-broccoli just made it on the dinner list for this weekend! Can’t wait: Imma make mine super spicy.
I was just thinking of this recipe this week, as I made it a lot when it first made the internet rounds. It is so tasty & simple (and quite healthy, too). I always serve my version with whole wheat couscous – it’s somehow just right with the spices & lemon.
I made this recipe ages ago and loved it! But the boy fiance can’t eat shrimp so I end up just cooking broccoli or cauliflower with the same spice mixture and lemon juice at the end. Still quite good! I’m going to have to make the shrimp + broccoli next time he’s out of town…
I must say the combo of shrimp and broccoli roasted together doesn’t really make me immediately say yum! But I have to admit when you say “the best ever” you are usually right. So, I will give it a try this weekend and let you know. The best part of the recipe is that is sounds very easy …and I love the suggestion of whole wheat couscous. I wonder if Quinoa would work? Hmmm.
I’m not a big shrimp fan at all, but somehow everything tastes fantastic when it’s roasted. So I imagine shrimp is no different! I’ll have to give this a shot, even though I’d normally shy away. Thanks for the great idea!
Oooh, this looks like a keeper! I’ll have to check out that pancake for one recipe, too. The husband is working late tonight 🙂
Bijoux, I’m sure you’ll love this dish! It’s easy and the flavour packs a lovely punch. Enjoy 🙂
Indeed Joanne, simple is best!
Meister, enjoy this one. Let me know how it goes.
Maija, I have to find ww couscous, sounds ideal.
Whitney, a perfect solution for shrimp-haters or veg-heads!
I know, I know, Hag, but trust me. It’s amazing. Sure, give quinoa a go!
Maddie this is so nice – and you can just keep it a veg affair like Whitney did above.
Oh oh oh, I love this!!! Two of my favorite foods (three is you count the rice), and cooked my favorite way. Yay! Can’t wait to try it!
Yum! What a great combination! This looks fantastic, I’ll definitely give this one a try soon.
wow! just made this and it was so easy and so yummy. Luckily husband and son#2 are both away tonight, so I didnt have to share it. I will make it again when they can feel the love too. Thanks for posting this one (and many others).
I definitely believe this is the best meal ever! I’ve been obsessed with shrimp lately, so I’ll add this one to the list 🙂
thanks for posting this! i made it last night with quinoa.. and am making it again tonight! and chopped garlic in with the broccoli is amazing!
i’m not usually a huge cumin fan but i love the rest of the ingredients so thought i’d give this recipe a whirl. my boyfriend and i absolutely LOVED it. thanks for another great recipe (we also love magic spicy peanut sauce)!
CookiePie, I’m counting the rice 🙂 Enjoy!
Thanks Elizabeth, it’s a good one.
Aw, so great to hear, Shelly! Sharing is nice too!
Sues, give this a try and I can’t wait to hear what you think.
tttracey, glad this is just as tasty with quinoa and yes, chopped garlic would be great here.
naomielena, so happy to hear that even non-cumin lovers love this dish! so glad you’ve been following around here – gives me the warm fuzzies!
A good friend of mine recently made this for a simple dinner party at her house and I was totally blown away. I mean, I have been roasting shrimp and broccoli for a loooong time. But not like this! I don’t know if it’s the cumin, the pepper, or what, but it is SO delicious. I love your pics of it, too!
I know, Kasey, it totally is a killer meal. Who’d a thunk it? Thanks 🙂
I made this, it was simple and very tasty. I halved the salt and used brown rice instead of white rice; it was a big hit with Judy and just what I needed after a 16 mile run this afternoon.
when you say “roast” what does that mean?
Patricia, it just means bake. Throw it in the oven and wait 🙂