A quick and simple weeknight meal! Dinner will be on the table in a snap when you roast the shrimp and broccoli together.
5 cups broccoli florets
1 Tbsp grated lemon rind, divided
1 Tbsp fresh lemon juice
1/2 tsp salt, divided
1/2 tsp ground black pepper, divided
1 1/2 lbs peeled and deveined large shrimp
2 Tbsp olive oil
1/4 tsp crushed red pepper
1. Preheat oven to 425°.
2. Cook broccoli in boiling water for 1 minute. Drain and plunge into ice water to stop the cooking process and drain again.
3. 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.
4. 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 and toss to combine.
Yield: 4 servings (268 calories, 10 g total fat, 1.5 g saturated fat, 37.3 g protein, 7 g carbohydrate, 3 g fiber, 260 mg cholesterol)
Cooking Light, May 2011