Roasted Broccoli And Shrimp Recipes
SPICY ROASTED SHRIMP AND BROCCOLI RABE
This dish uses one of my favorite techniques for cooking just about anything quickly: high-heat roasting. All you do is spread seasoned protein and vegetables out on one rimmed baking sheet and roast everything at the same time. Here I've paired shrimp with broccoli rabe, which cook in about 10 minutes flat.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons olive oil, the sesame oil if using, 1/4 teaspoon salt and 1/8 teaspoon chile flakes. In a separate bowl, combine shrimp, remaining 1 tablespoon oil, the orange zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon chile flakes.
- Spread broccoli and shrimp in a single layer on a baking sheet. Roast, tossing once or twice halfway through, until shrimp are just opaque and broccoli is tender and golden around the edges, about 10 minutes. Serve with orange wedges.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 680 milligrams, Sugar 0 grams, TransFat 0 grams
ROASTED BROCCOLI WITH SHRIMP
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.
Provided by Melissa Clark
Categories dinner, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
- 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.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 828 milligrams, Sugar 4 grams, TransFat 0 grams
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- Cut the broccoli florets from the thick stalks, leaving an inch or two of the stalk attached to the florets. Either discard the rest of the stalks or do what I do - cut and discard about 1/2-inch off the bottom end and the portion from the top with all the little branches extending out. Peel the remaining stalk and cut it into 1 inch pieces.
- Place the broccoli on the sheet pan. Sprinkle the garlic over the broccoli and then drizzle with 1 tablespoon of the olive oil. Massage and toss it all together and then spread the broccoli out on the baking sheet so it is distributed in a single layer. Sprinkle with salt and pepper. Roast for 15 minutes.
- While the broccoli is roasting, place the shrimp in a small bowl. Add the remaining 1 tablespoon of olive oil, lemon zest, wine (if desired), 1/2 teaspoon salt and sprinkling of freshly ground black pepper. Stir the mixture around and let the shrimp marinate until it's time to add them to the pan.
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