Options

Format:
Include:
PRINT
See more
Photo: Iain Bagwell; Styling: Cindy Barr Photo by: Photo: Iain Bagwell; Styling: Cindy Barr

Roasted Shrimp and Broccoli

Put dinner on the table fast by simply roasting shrimp and broccoli together for a quick, flavorful meal.

Cooking Light MAY 2011

  • Yield: 4 servings (serving size: 1 cup broccoli and about 9 shrimp)
  • Total:15 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 268
  • Fat: 10g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 2g
  • Protein: 37.3g
  • Carbohydrate: 7g
  • Fiber: 2.9g
  • Cholesterol: 259mg
  • Iron: 5mg
  • Sodium: 571mg
  • Calcium: 135mg
advertisement

Go to full version of

Roasted Shrimp and Broccoli recipe

advertisement