Roasted Shrimp and Broccoli

Roasted Shrimp and Broccoli


5 cups broccoli florets
1 tablespoon grated lemon rind, divided
1 tablespoon fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 pounds peeled and deveined large shrimp
Cooking spray
2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper
Order Ingredients
calories 268
fat 10 g
satfat 1.5 g
monofat 5.4 g
polyfat 2 g
protein 37.3 g
carbohydrate 7 g
fiber 2.9 g
cholesterol 259 mg
iron 5 mg
sodium 571 mg
calcium 135 mg
How to Make It

Preheat oven to 425°.
Cook broccoli in boiling water 1 minute. Drain and plunge into ice water; drain.
Combine 1 1/2 teaspoons rind, juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. Add shrimp; toss to combine. Arrange broccoli and shrimp in a single layer on a jelly-roll pan coated with cooking spray. Bake at 425° for 8 minutes or until shrimp are 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 broccoli; toss to combine.

Cooking Light DT

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