For many, many years I rarely ate shrimp. My former husband is very allergic. I now eat it very regularly. It makes perfect weeknight meals -- QUICK FIX. Roasting is also probably my favorite cooking technique -- again, QUICK FIX! This meal also is a easy one for those of you who try to adhere to a low-carb style of eating and yet still have to feed carb-eaters, lol. Add some brown rice or whole grain pasta and you've satisfied EVERYONE!
Roasted Broccoli & Shrimp
(Printable Version)
2 large heads of broccoli
4 Tbsp olive oil
3-4 cloves of garlic, sliced thinly
1/2 tsp chili flakes
1 tsp salt
1 tsp fresh cracked black pepper
20-24 large raw shrimp, shelled and deveined
zest from 1 lemon + remaining lemon cut into quarters
Preheat oven to 425°F and line a baking sheet with parchment paper. In a large sized bowl mix the broccoli with 2 tablespoons of oil, garlic slices, 1/2 of the chili flakes, salt and pepper (reserving 2nd half). Toss till broccoli is evenly coated. In a medium sized bowl, toss the shrimp with the rest of your chili flakes, salt, pepper and olive oil. Add in lemon zest and combine. Spread the broccoli onto your prepared baking sheet and roast for 10 minutes. Add the shrimp into the mix and roast for 10 minutes more, tossing half way thru. Squeeze lemon juice over mixture and give one last toss. Serves 4.
Net carbs per serving: 6
Editing to include this post in Yvonne's On the Menu segment. It is SO good to see Yvonne back in blogland!!