Roasted Broccoli With Shrimp

By Melissa Clark

Updated Feb. 27, 2024

Roasted Broccoli With Shrimp
Tara Donne for The New York Times. Food Stylist: LIza Jernow.
Total Time
30 minutes
Rating
5(1,637)
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
  • 2pounds broccoli, cut into bite-size florets
  • 4tablespoons (¼ cup) extra virgin olive oil
  • 1teaspoon whole coriander seeds
  • 1teaspoon whole cumin seeds
  • 1½teaspoons kosher salt
  • 1teaspoon freshly ground black pepper
  • ⅛teaspoon hot chile powder
  • 1pound large shrimp, shelled and deveined
  • 1¼teaspoons lemon zest (from 1 large lemon)
  • Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

299 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 29 grams protein; 832 milligrams sodium

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.

Ratings

5 out of 5
1,637 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!

Abbey

This was really good. Ten year old liked it. Very flavorful. Used mix of ground and whole spices. Tossed shrimp w garlic flavored olive oil. Broiled once shrimp were put in to promote charring. Lemon at the end is key.

Carla Dodd

This was delicious! Our experience: 1. We only had sea salt, so it was too much, but the other seasonings were so good, we will leave the salt out (can add individually.) 2. The shrimp were perfect at 7 minutes. The broccoli was DONE at 12 minutes at 425. 3. We made a package of plain Ramen and made it into bowls. Definitely in the rotation.

carrie

This was tasty and quick. Like many other reviewers, I used ground coriander and cumin and zest from one lemon. For the chili I used about a tablespoon chili crisp and I also added a bunch of diced scallions. I mixed the spices and zest and chili and oil and put most on the broccoli and the rest on the shrimp.

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