Roasted Shrimp and Broccoli

I saw this recipe for "the best broccoli of your life" a while back on Pinterest. Then, today while surfing the web on my ehhem lunch break ;) I came across a version of that recipe that included shrimp and I was sold. Here is the recipe I used, although I did make a few changes.

Roasted Shrimp & Broccoli

1. Heat the oven to 425.

2. On a large cookie sheet, toss together 2 pounds of broccoli cut up into florets (but not teensy tiny florets, I like a little stem attached), 2 Tbs olive oil, 1 teaspoon whole coriander seeds (or 1/2 tsp. ground), 1 teaspoon whole cumin seeds (or 1/2 tsp. ground), 1 tsp salt, 1/2 tsp pepper and 1/8th tsp hot chili powder. Spread into a single layer and pop into the oven for 10 minutes.

2. Meanwhile, toss together one pound large shrimp, shelled and deveined, with 2 Tbs olive oil, lemon zest from one lemon, 1/2 tsp salt and 1/2 tsp pepper (I just eyeball the salt and pepper) in a bowl. When the broccoli’s been in the oven 10 minutes, add the shrimp to the broccoli and toss (carefully.)

3. Roast another 10 minutes, tossing once halfway through, until the broccoli is “tender and golden around the edges.”

Source: amateurgourmet.com

I used three large heads of broccoli (are they called heads?? Yes, I am a dietitian and had a huge brain fart and cannot remember what they are called...) and about 40 medium-sized shrimp. I left out the coriander(mainly because we didn't have any) and the cumin and chili powder because I don't like those seasonings.

Instead, I used cayenne pepper, black pepper, salt and tony's. I also added some minced garlic and I think it really made all the tastes blend well together. I also do not like to waste the "stems" of the broccoli so I included most of them as well.

I served it over brown rice. The Hubster and I both really liked it and we even have leftovers for supper tomorrow. If you make this, I hope you enjoy it as much as we did! I will most definitely make this again.