Serves 6
25 min
Roasted Shrimp & Broccoli with Coriander & Cumin
Recipe GLPRef667cbadbdd39
A vibrant one-pan Mediterranean dish featuring succulent large shrimp and tender roasted broccoli florets, seasoned with toasted coriander and cumin seeds, finished with bright lemon zest and juice. This quick, wholesome recipe brings restaurant-quality simplicity to your table in under 30 minutes.
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Ingredients
2 lb Broccoli florets
2 tbsp Olive oil
1 tsp Coriander seeds
1 tsp Cumin seeds
1½ tsp Salt
½ tsp Black pepper
⅛ tsp Hot chili powder
1 lb Large shrimp, peeled and deveined
1 Fresh lemon, halved
1 tbsp Lemon zest
Directions
Preheat your oven to 425°F (220°C). While it heats, cut the broccoli into evenly sized florets, about 2-3 inches each.
In a dry skillet over medium heat, lightly toast the coriander seeds and cumin seeds for 1-2 minutes, stirring occasionally, until fragrant. Transfer to a small bowl and let cool slightly, then roughly crush with the back of a spoon.
In a large bowl, combine the toasted crushed seeds with salt, black pepper, and hot chili powder. Add the olive oil and stir to create a paste.
Add the broccoli florets to the spice-oil mixture and toss until evenly coated. Spread on a large baking sheet in a single layer.
Roast the broccoli for 8 minutes. Remove from the oven and make space among the florets for the shrimp.
Pat the shrimp dry with paper towels. Arrange them on the baking sheet alongside the broccoli, nestling them between the florets.
Return the sheet to the oven and roast for another 5-7 minutes, until the shrimp are opaque and firm, and have reached an internal temperature of 145°F (63°C). The broccoli should be tender with slightly crispy edges.
Remove from the oven and squeeze the juice from the lemon halves over the entire sheet. Scatter the fresh lemon zest evenly over the top and season with additional salt and pepper to taste.
Divide the roasted shrimp and broccoli among serving plates and drizzle any pan juices over top. Serve immediately.
