Ingredients
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5 cups broccoli florets
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1 tablespoon lemon rind (grated and divided)
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1 tablespoon fresh lemon juice
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1/2 teaspoon salt (divided)
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1/2 teaspoon fresh ground black pepper (divided)
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1/2 teaspoon garlic (minced)
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1 1/2 lbs large shrimp (peeled and deveined)
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cooking spray
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2 tablespoons olive oil
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1/4 teaspoon crushed red pepper flakes
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1 lemon, cut into wedges (optional, to serve)
Instructions
- Preheat oven to 425°F.
- Microwave broccoli florets for 1-2 minutes (depending on your microwave wattage). Immediately arrange broccoli florets in a single layer on a jelly-roll pan coated with cooking spray.
- Combine 1 1/2 teaspoons lemon rind, juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and minced garlic in a medium bowl. Add shrimp; toss to combine.
- Arrange shrimp among the broccoli florets already in a single layer on the jelly-roll pan. Roast at 425° for 8 minutes, or until shrimp is done.
- Combine oil, remaining 1 1/2 teaspoons rind, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and crushed red pepper in a large bowl. Add roasted broccoli and shrimp; toss to combine.
- Serve immediately with optional lemon wedges.