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Roasted Broccoli and Shrimp

This has been my quick goto recipe most weeks - I can prep it all before work and then through it all together, and in thirty minutes, it is done -


1 1/2 lbs of Shrimp, shelled, clean and deveined

1 1/2 lbs of broccoli, just the florets

1/4 cup of olive oil

1 shallot, thinly sliced

1 jalapeno, seeded and minced (optional)

2 inches of ginger, grated, divided

4 cloves of garlic grated, divided

2 lemons, 1 zested and juiced, the other quartered

Salt and Pepper to taste


Preheat the oven to 425 degrees.

Line a baking sheet with parchment paper.

Place shrimp in a bowl.

In a small bowl, combine half the olive oil, garlic, ginger, and lemon juice, whisk and pour over the shrimp, toss, and set aside. Stir every five minutes or so.

In a small bowl, combine the remaining olive oil, garlic, lemon zest, and ginger, whisking to combine.

In a large bowl, combine broccoli, shallots, and Jalaleno and toss to combine. Pour the olive oil mixture over the broccoli and toss to coat it well. Transfer to a prepared baking sheet. Arrange in a single layer, season, and place in the oven for 10 to 12 minutes. Remove, add shrimp, and return to the oven. In five minutes, remove, flip the shrimp, and return to the oven until the shrimp are just opaque.

Remove from oven, transfer to a serving platter, and garnish with lemon wedges.

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