2 pounds of fresh broccoli florets, cut into bite sized pieces
4 tablespoons of extra-virgin olive oil
1 teaspoon coriander
1 teaspoon cumin
1 ½ teaspoon season salt
1 teaspoon pepper
¼ teaspoon chili powder
1 pound large shrimp, peeled and deveined
zest from 1 large lemon
lemon wedges for serving
Preheat the oven to 425
In a large bowl, toss the broccoli with 2 tablespoons of the oil. Season with coriander, cumin, 1 teaspoon of salt, ½ teaspoon of pepper and chili powder. Set aside. In a separate bowl, toss the shrimp with the remaining 2 tablespoons of oil. Season with remaining ½ teaspoon of salt and pepper and lemon zest.
Line baking sheet with foil paper. Spread broccoli on baking sheet in a single layer. Roast in oven for 10 minutes. Add the shrimp to the baking sheet and toss with broccoli. Continue roasting, turning once halfway through until shrimp is pink, approximately 10 more minutes. When done, squeeze lemon juice and serve on top a bed of rice.
adapted by The Wednesday Chef