Roasted Broccoli With Shrimp

03/31/2016 Very easy and very good. Adjusted the cooking times: 12 mins. for first roasting of broccoli, then 4 and 4 for the shrimp. I thought 10 mins. for the shrimp would be too much. And really, 1-1/4 tsps. of zest? Nah, I just zested the whole lemon.

I loved this recipe! It's so easy and quite tasty. Note, I did substitute ground cumin and ground coriander as I was out of whole seeds, which I do think made the dish much more flavorful as a whole.

A little minced garlic added to the roasting oil combo gives a little more flavor! So easy, tasty and good for you!

I found that the Broccoli needs more time and the shrimp needs less time.

This is excellent & easy. I try to read notes to see what changes I should make. I added minced garlic & a bit more olive oil as several suggested. The biggest change: I brined the shrimp. I find this makes the shrimp plumper & juicier (& sooo easy). For each 1lb of shrimp, mix 1 tsp of kosher salt & 1 tsp of baking soda. Refrigerate for 30-60 minutes. I roasted broccoli for 12 minutes and shrimp/broccoli for add’l 4 minutes. Quite delish (your oven heat may vary). Yum!

This is our go-to preparation for broccoli. We use ground cumin and coriander and leave off the shrimp.

For a simple recipe, this was very good. I'm surprised that roasting shrimp this way works so well; the texture is probably better than when they are sauteed. To round out the meal, I cooked some sweet potato "fries" in the same oven; they want 5 or 10 minutes more than the broccoli. The sweet potatoes went really well with the rest.

Until I read the reviews, I would not have imagined this would be so good! I needed a quick dinner tonight and had on hand some (heirloom) broccoli that I picked up at the farmers' market. Stopped at Whole Paycheck for some on-sale shrimp--and voila, dinner! Hubby loved it! Said better than eating at a restaurant.

This recipe was super fast, easy to prepare and was very tasty. I will definitely add it to my recipe box. I cut down on the cooking time as the shrimp cooked in about 8 minutes, not ten and the broccoli the was done. So watch carefully to avoid overcooking. Also, added more olive oil to the broccoli so it wouldn't dry out and used ground cumin and ground coriander because it's what I had on hand.

I have made this several times and it is always wonderful. Last night I took the suggestion from one of the comments and added 3 cloves of minced garlic to the broccoli and it was awesome!

I added snow peas to the broccoli and cooked everything in a paella pan on a gas grill over indirect heat as we didn't want to run the indoor oven on a 95 degree Virginia June evening. Excellent summer recipe. Easy and ripe for creative variations.

Love this! Briefly toasting the coriander and cumin seeds in a dry pan before adding to the broccoli mixture definitely releases their flavor--and of course we're always free to use less salt than a recipe calls for!

Quick, easy and oh-so-flavorful. This will go into our regular rotation. Even without the shrimp, the broccoli roast would be fantastic. Don't omit the lemon juice at the end.

I made the recipe mostly as written, though I used ground coriander and cumin. My family enjoyed it, but I felt the shrimp were overcooked. Next time I’ll add the shrimp during the last five minutes or so. The sheet pan method is convenient and fast!

Simple and quick and delicious. Definitely a keeper. Also good with couscous. I added shrimp to broccoli sooner than the suggested 10 minutes. Otherwise the vegetables would have wilted completely.