Shrimp and Broccoli

Start your week right with a barbell and a stack of bumpers.

Start your week right with a barbell and a stack of bumpers.

Hey folks, how is the Get Fit Challenge going? In my experience, one thing that always surprises people when they first start eating Paleo is how good the meals are. Below is one of my favorites–quick, easy, and awesome.

This is a super easy and really delicious meal. It will serve 3-4 people, but it is so good that I usually eat two servings myself. It is also very good cold the next day. Costco is the best place to get the shrimp and broccoli. A large bag of broccoli is under 3 bucks and a two pound bag of frozen uncooked large shrimp (10 blocks if you Zone) is about 12 dollars. For 15 or so dollars, you get dinner for two and lunch for one or two people the next day. Its a pretty good deal, as well as being Paleo and easy to Zone. I originally found the recipe on The Wednesday Chef.

2-3 pounds broccoli, cut into bite-size florets (the Costco bag is pre-cut)
4 tablespoons (1/4 cup) extra virgin olive oil (there’s yer fat)
1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1-2 pounds large shrimp, shelled and deveined (the Costco shrimp is shelled)
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving

1. Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.

2. 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 with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

If you like your broccoli and shrimp crispy, then cook everything on two sheets. This spreads out the shrimp and broccoli and allows more moisture to evaporate. If you like it moister and less crispy, cook everything on one sheet. Try it both ways.

Honestly, this a very easy meal to make. You can buy the shrimp already shelled (just thaw and take off the tails) and the broccoli already cut into florets. The spices are easily swapped around and experimented with. A little measuring, a little baking, and you are good to go.


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