Ohhh friends… I want to lose a few lbs like any other girl. A lot of times I cut carbs and sugar drastically, but this time around I’m just going to count my calories. Wish my luck!
I found this simple recipe, and I love roasted vegetables so I figure I would give it a shot.
- 1 lb shrimp, shelled and deveined
- 2 large bunches of broccoli, cut into florets
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 4 Tablespoons olive oil
- zest of 1 lemon
- juice of 1/2 lemon
- salt and pepper to taste
Heat oven to 425 degrees.
On a large cookie sheet, toss together broccoli, 2 Tbs olive oil, ground cumin, salt, pepper and cayenne pepper. Spread into a single layer and pop into the oven for 5 – 8 minutes.
Meanwhile, toss together one pound large shrimp, shelled and deveined (mine were frozen), with 2 Tbs olive oil, lemon zest from one lemon, juice of 1/2 a lemon, and some more salt and pepper to taste, in a bowl. When the broccoli has been in the oven for 5 – 8 minutes, add the shrimp to the broccoli and toss.
Roast another 10 minutes, until the broccoli is tender and golden around the edges. Depending if you are using frozen shrimp or not, your shrimp may be cooked all the way through at this point. Since mine were frozen, I cooked them for another 5 minutes.
And that’s all – it’s time to eat! This would be great served over rice or couscous, but I honestly enjoyed it on its own.
Roasting veggies is always the way to go and this will be on my healthy recipe rotation list going forward. Hope you enjoy it too!