- 2 pounds broccoli, cut into bite-size florets
- ¼ cup extra virgin olive oil
- 1 teaspoon whole coriander seeds
- 1 teaspoon whole cumin seeds
- ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon hot chili powder
- 1 pound large shrimp, shelled and deveined
- 1¼ teaspoons lemon zest (from 1 large lemon)
- Lemon wedges, for serving
- Preheat the oven to 425°F. In a large bowl, toss the broccoli with 2 tablespoons oil, the coriander, cumin, 1 teaspoon salt, ½ teaspoon pepper, and the chili powder. In a separate bowl, combine the shrimp, remaining 2 tablespoons oil, lemon zest, and remaining ½ teaspoon salt and ½ teaspoon pepper.
- Spread the broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add the shrimp to the baking sheet and toss with the broccoli. Roast, tossing once halfway through, until the shrimp are just opaque and the broccoli is tender and golden around the edges, about 10 minutes more. Serve with lemon wedges, or squeeze the lemon juice all over the shrimp and broccoli just before serving.