This aromatic and beautiful one-pan roasted shrimp with broccoli and cherry tomatoes (well, two-pan, if you count cooking the quinoa or rice) will take you less than 30 minutes to prepare. Once you’ve cleaned the shrimp and prepped the vegetables, you’ll have just enough time to cook the quinoa before dinner is ready.
Yesterday’s post included the recipe for the coconut milk garden chive quinoa shown below. It’s really tasty as a side dish or bed for this shrimp recipe! If you don’t have chives, this would be a great opportunity to make it with lime zest.
A fun mix of flavors
This dish has many Mediterranean flavors, from the olive oil and lemon to cumin and coriander. Sriracha, typically used on Thai food, gives a wonderful pop of spice and the acidity of its pickled chili peppers. And, you can make it spicier than I’ve indicated here if you like Sriracha.
I use the Sriracha from Thai Kitchen because it’s delicious and readily available, but you should use the brand you prefer!
The key is that the shrimp are marinated, even briefly, with a simple marinade. The Sriracha’s salty spiciness compliments the sweetness of the shrimp, making every bite a savory treat. Then the shrimp flavor everything else in the pan as they roast with the vegetables.
My favorite way to serve this dish is over a bed of quinoa as shown above. Avocado slices make a great additional topping as they are always so good with anything a little spicy.
We do our best to buy seafood according to the Monterey Bay Seafood Watch to avoid overfished or toxic seafood. This is what they say about shrimp:
Look for U.S.-farmed whiteleg shrimp; giant tiger prawns from Selva Shrimp-verified farms; shrimp farmed worldwide in indoor recirculating tanks; and Northern shrimp caught with traps in Nova Scotia, Canada. Wild-caught shrimp from the U.S. is a “Good Alternative.”
What we can usually find near us are the wild-caught US shrimp (I watch for sales!). Whichever you buy, remember than shrimp are scavengers. That means you want to take care to clean out the “vein” which is actually the gut. We use either a wooden skewer or a toothpick, depending on the size of the shrimp and your patience.
Adapted from this recipe.
Other seafood dinners on A Meal In Mind
Kitchen items used in this recipe
This aromatic and beautiful one-pan roasted shrimp with broccoli and cherry tomatoes (well, two-pan, if you count a pan to cook quinoa or rice) will take you just 30 minutes to prepare.
- 2 pounds broccoli, cut into bite-size florets
- 1 small red onion, thinly sliced
- 2 tablespoons (1/4 cup) extra virgin olive oil
- 4 cloves garlic, minced or pressed
- 1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
- 1 teaspoon ground cumin
- 1 teaspoon sea salt or to taste, divided
- 1 teaspoon paprika
- 2 teaspoons Sriracha sauce (or more to taste if you prefer spicy foods)
- 2 pounds large wild (16-20 size) shrimp, peeled and deveined
- 1 1/4 teaspoons lemon zest (or more – just what you can get from 1 large organic lemon)
- Cherry tomatoes, about 1/2 pound
- Lemon or lime wedges, for serving
- Avocado slices and chopped cilantro, for garnish
- Preheat oven to 425 degrees.
- In a large bowl, toss broccoli florets and sliced onions with 2 tablespoons oil, coriander, cumin, 1/2 teaspoon salt and 1 teaspoon paprika.
- In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and Sriracha sauce.
- Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes.
- Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more.
- Serve over rice or quinoa with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.
- Garnish with cilantro and avocado slices.
Keywords: easy roasted shrimp, one-pan shrimp vegetable roast, one pan dinner, seafood dinner, gluten-free