No need to dirty extra dishes for this meal because you can roast shrimp and broccoli on one pan! Today on Food Network’s Snapchat Discover channel I’m showing you how easy it is cook these two ingredients simultaneously. I love to serve this over brown rice with teriyaki sauce. Dinner in less than 30 minutes!
Let’s just talk about shrimp and broccoli for a second…I know they have been partners in crime for a while, but they have recently become an obsession for me. I could honestly eat roasted broccoli like popcorn. It’s salty, crunchy, and crispy on the edges. Adding shrimp onto the roasting pan for the last six or so minutes cooks it to perfection. It’s tender, flavorful and most importantly for weeknight dinners — ready in no time.
If you head over to Food Network’s Snapchat Discover channel, you’ll see me cooking this up. My trick to this one-pan meal is to line a baking sheet with tin foil so I don’t actually have to even WASH anything. It’s quite the dream recipe. I made this with broccoli, but you could certainly sub in other vegetables for roasting. Since squash is usually overflowing in the summer, it would make a great substitute. The key is to watch the veggies and only cook about halfway before adding the shrimp.
- 1 head of broccoli, washed, florets trimmed from head (or 1 prepped bag of broccoli florets)
- 1-2 cups of medium-sized frozen shrimp
- 1-2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- For serving: brown rice, quinoa, cous cous or noodles, and teriyaki sauce or your favorite sauce
- Preheat oven to 425 degrees.
- Line baking sheet with tin foil.
- Place broccoli florets onto pan. Drizzle with approximately 1-2 tablespoons of olive oil. Sprinkle salt and pepper over broccoli, saving about 1/4 teaspoon for later. Toss the broccoli with oil and seasoning.
- Bake for 8-10 minutes or until broccoli is bright green and the edges are slightly charred.
- While broccoli is cooking, defrost shrimp. Place shrimp in a colander under running lukewarm water. As shrimp becomes flexible and translucent, gently squeeze the tails off the end of each shrimp. With two fingers, squeeze the part of the tail that overlaps with the meat of the shrimp. Gently loosen while squeezing and pull off. Repeat with all shrimp.
- Pat dry with a paper towel one all shrimp is defrosted and prepared.
- Remove broccoli from oven. Toss with a spatula, then create a space in the middle of the pan. Add shrimp flat onto pan and drizzle with a 1/2 teaspoon olive oil. Sprinkle remaining seasoning.
- Cook for about 6 minutes or until shrimp is opaque, firm to touch and light pink.
- Serve shrimp and broccoli over a grain of choice and drizzle with teriyaki sauce.
Let me know what you think of the recipe, and as always, tag me at @Gourmet_Gab on Instagram, hashtag #gourmetgab, or send me a snap of your cooking at GourmetGab. I can’t wait to see!
Love food. Love self. Love life.
Gabriela
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