Roasted Shrimp and Veggies


  • 2 large heads of broccoli
  • 1 1/2 Teaspoons of garlic powder
  • 4 T olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp chili flakes
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 20 large raw shrimp, shelled and deveined
  • lemon juice (1 lemon)
  • 1 package quick-cook brown rice
  • 1 tablespoon of diced cilantro
  • 1/4 red, green and yellow peppers for color


  • Preheat oven to 425F
  • Grab a cookie sheet and grease with olive oil
  • Grab 1 large and 1 medium size mixing bowl. In the bigger one, mix the broccoli and sliced peppers with 2 tablespoons of oil, all of your cumin and coriander, 1/4 tsp of chili flakes, 1/2 tsp of salt and 1/2 tsp of pepper.  Toss it up so your broccoli and veggies are evenly coated.
  • In the other bowl, mix up the shrimp with the rest of your chili flakes, salt, and olive oil. Add in lemon juice and combine.
  • Place the veggies on the greased pan and place in preheated oven for 10 minutes.
  • Then, add the shrimp into the mix and cook for 10 mins more. You’ll want to toss once about half way through.
  • Garnish with cilantro and serve over pasta or rice.

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