Roasted Shrimp with Feta and Broccoli
Cookbook
The Ultimate One-Pan Oven Cookbook: Complete Meals Using Just Your Sheet Pan, Dutch Oven, Roasting Pan and More
Published by Page Street Publishing Co.
This is a really light and easy meal; it comes together in a matter of minutes. Although it’s very simple, it’s actually quite delicious. As with most of my recipes, if you have a bit more or a bit less broccoli, don’t worry. No need to run to a store to buy an extra floret if you only have 3.5 cups (320 g). I also highly recommend using chili flakes— there’s not enough to make the dish very hot, but an occasional speck of chili adds a fun dimension to the recipe.
As a side note, while I was developing this recipe for the book, I had an idea of using chunks of avocado instead of broccoli. It was my third attempt at baking with avocado, as it seems to be quite popular. Once again, I was disappointed. I still wanted to use something green, so I switched to broccoli and fell in love with this simple recipe.
Serves2
Ingredients
- 1/4 cup (10 g) chopped parsley
- 3 cloves garlic, minced
- 3 tablespoons (45 ml) olive oil, divided
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 teaspoon chili flakes (optional)
- Salt and pepper to taste
- 1 tub (7 oz [200 g]) feta, regular or light, diced into 1/3-inch (8-mm) cubes
- 1 pound (455 g) defrosted, cooked shrimp, peeled with tails on
- 4 cups (365 g) broccoli florets without stems, about 1 head
- Lemon wedges for serving
Instructions
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Preheat the oven to 425°F (218°C). While the oven is preheating, add the parsley, garlic, 2 tablespoons (30 ml) of olive oil, lemon zest and juice to a large bowl and mix together. Add the chili flakes, if using. Season to taste with salt and pepper, though I personally don’t add any extra salt as there’s enough in the shrimp and feta. Add the diced feta and defrosted, well-drained shrimp to the bowl and mix well, so that the olive oil–garlic–lemon mixture covers everything.
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Brush the remaining tablespoon (15 ml) of olive oil onto a baking sheet. I use an 11 x 17–inch (28 x 43–cm) pan. Transfer the feta and shrimp from the bowl onto the baking sheet and add the separated broccoli florets. Make sure that everything is evenly distributed.
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Roast in the oven for 15 minutes, or until feta just begins to melt, broccoli florets are cooked and crispy and shrimp is heated through.
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Serve hot with lemon wedges as a light appetizer or add a side of quinoa for a healthy and delicious meal.
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