Garlicky Lemon Shrimp Roll With Roasted Broccoli is a meal that comes together in less than 30 minutes and can be served for lunch or dinner. You can eat this as a roll or mix the shrimp and broccoli into spaghetti, rice, or orzo.
Over the weekend I saw and liked Lisa Is Cooking's instagram post featuring a sheet pan of roasted broccoli and lemony garlicky shrimp. Remembering that I had a bag of frozen shrimp in the freezer (duh) and fresh broccoli in the refrigerator, I decided to recreate Lisa's dish.
By the time you've preheated the oven, you'd have the time to prep everything. Then you just need to wait 15 minutes to have dinner on the table.
Garlicky Lemon Shrimp Roll With Roasted Broccoli
Ingredients
shrimp, defrosted or fresh
olive oil
lemon juice
garlic, microplaned, or finely minced
salt
red pepper flakes
broccoli, cut into individual florets
French roll, toasted
mayonnaise
Directions
1. Start preheating the oven to 425F.
2. As the oven preheats, in a bowl combine the shrimp with a drizzle of olive oil, lemon juice (about 1/2 of a lemon), garlic, a pinch or 2 of salt and a few pinches of red pepper flakes. Set aside.
3. On a cookie sheet, drizzle broccoli with olive oil, season with salt, and mix to combine.
4. Roast broccoli for 10 minutes. Remove from the oven, toss it around on the cookie sheet, and add marinated shrimp (sans any leftover marinade). Roast for 5 more minutes.
5. Make a slit in the toasted French roll and slather it with mayonnaise. Add shrimp and broccoli.
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