Roast Shrimp with Broccoli and Cauliflower
Prep time: 
Cook time: 
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Serves: 2
  • Recipe
  • Roasted Shrimp with Broccoli and Cauliflower
  • Adapted from the Wednesday Chef
  • 1 lb. broccoli, cut into florets
  • 1 lb. cauliflower, cut into florets
  • ¼ c. extra virgin olive oil
  • 1 tsp whole coriander seeds (you can replace this and the whole cumin seeds with ½ tsp. ground of each, but whole is better)
  • 1 tsp whole cumin seeds
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ⅛ teaspoon hot chili powder
  • 1 pound large shrimp, shelled and deveined
  • 1¼ teaspoons lemon zest (from 1 large lemon)
  1. Preheat oven to 425 degrees. Lightly crush the spices with a mortar and pestle. In a large bowl, toss broccoli and cauliflower with half the oil, the coriander, the cumin 1 teaspoon salt, ½ teaspoon pepper and chili powder.
  2. Spread the vegetables on a cookie sheet lined with foil, and roast for 10 minutes.
  3. Meanwhile, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining ½ teaspoon salt and remaining ½ teaspoon pepper. (You can use the same bowl). When vegetables have been roasting for 10 minutes, add shrimp to baking sheet and toss. Roast, about 10 minutes more until shrimp is opaque. Serve with lemon wedges or another squeeze of lemon juice. Serves 4 people of moderate appetite and 2 greedy people.
Recipe by The Domestic Front at