My dear friend, Denise, served this delicious dish to me a couple of years ago and I absolutely loved it! She got the recipe from her daughter, Joni – both mother and daughter are GREAT cooks. I had some beautiful broccoli florets from the Organic Market up the street and some shrimp in the freezer from Costco and half an hour later – voilá! I made a couple of modifications to the recipe, but here it is:
- 1 lb. broccoli florets, cut into bite-size pieces
- 4 tbsp. avocado oil (extra virgin olive oil may be substituted), divided
- 1 tsp. whole coriander seeds
- 1 tsp. whole cumin seeds
- 1/2 tsp. Maldon or kosher salt, divided
- 1 tsp. freshly ground black pepper, divided
- 1/8 tsp. cayenne chile powder
- 1 lb. large shrimp, shelled and deveined
- lemon zest (from 1 large lemon)
- lemon wedges, for serving
Preheat oven to 425F. In a large bowl, toss broccoli florets with 2 tbsp. oil, coriander, cumin, 1/4 tsp. salt, 1/2 tsp. black pepper and chile powder. In a separate bowl, combine shrimp (thawed and drained, if using frozen), remaining 2 tbsp. avocado oil, lemon zest, remaining 1/4 tsp. salt and remaining 1/2 tsp. black pepper.
Spread broccoli in a single layer on a baking sheet (or I used a large cast iron frying pan) and roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once after 10 minutes. Cook until shrimp are pink (and curled) and broccoli is tender and golden around the edges, about 5 to 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.
Serves 2 to 4 (depending on your appetites!)