ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Shrimp and Broccoli

Roasted Shrimp and Broccoli
Photo: Iain Bagwell; Styling: Cindy Barr
Total time 15 mins
Yield

4 servings (serving size: 1 cup broccoli and about 9 shrimp)

Get dinner on the table quickly tonight by simply roasting shrimp and broccoli together for a quick, flavorful meal.

Ingredients

  • 5 cups broccoli florets
  • 1 tablespoon grated lemon rind, divided
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 pounds peeled and deveined large shrimp
  • Cooking spray
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon crushed red pepper

Nutrition Information

  • calories 268
  • fat 10 g
  • satfat 1.5 g
  • monofat 5.4 g
  • polyfat 2 g
  • protein 37.3 g
  • carbohydrate 7 g
  • fiber 2.9 g
  • cholesterol 259 mg
  • iron 5 mg
  • sodium 571 mg
  • calcium 135 mg

How to Make It

  1. Preheat oven to 425°.

  2. Cook broccoli in boiling water 1 minute. Drain and plunge into ice water; drain.

  3. Combine 1 1/2 teaspoons rind, juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. Add shrimp; toss to combine. Arrange broccoli and shrimp in a single layer on a jelly-roll pan coated with cooking spray. Bake at 425° for 8 minutes or until shrimp are done.

  4. Combine oil, remaining 1 1/2 teaspoons rind, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and crushed red pepper in a large bowl. Add broccoli; toss to combine.