Roasted Shrimp and Broccoli

Need a gluten free, dairy free, paleolithic, and primal main course? Roasted Shrimp and Broccoli could be a super recipe to try. One serving contains 260 calories, 30g of protein, and 9g of fat. This recipe serves 4. For $3.09 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. If you have kosher salt, broccoli, lemon juice, and a few other ingredients on hand, you can make it. It is brought to you by Simple Nourished Living. 78 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes around 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is excellent. If you like this recipe, take a look at these similar recipes: Roasted Shrimp & Broccoli, Roasted Broccoli With Shrimp, and Roasted Shrimp and Broccoli.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 425 degrees. Line a sheet pan with aluminum foil, to make cleanup easier.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 ½-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), ½ 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.Once the broccoli has roasted for 15 minutes, add the shrimp to the baking pan and toss them in with the broccoli, distributing them around the pan. Roast until the shrimp are just opaque and the broccoli is tender and browned on some of the tips, 5 to 10 minutes.Remove from the oven and toss with the lemon juice. Serve immediately, along with extra lemon wedges, if desired.

 

Step by step:

1. Preheat oven to 425 degrees. Line a sheet pan with aluminum foil, to make cleanup easier.

2. 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 -

3. Cut and discard about ½-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.

4. 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.

5. Add the remaining 1 tablespoon of olive oil, lemon zest, wine (if desired), ½ 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.Once the broccoli has roasted for 15 minutes, add the shrimp to the baking pan and toss them in with the broccoli, distributing them around the pan. Roast until the shrimp are just opaque and the broccoli is tender and browned on some of the tips, 5 to 10 minutes.

6. Remove from the oven and toss with the lemon juice.

7. Serve immediately, along with extra lemon wedges, if desired.

Nutrition Information:

covered percent of daily need