Roasted Shrimp with Broccoli Rice
This dish pairs juicy oven‑roasted shrimp with fluffy, herbed broccoli rice for a nutritious, low‑carb meal. Garlic, lemon, and olive oil bring out fresh Mediterranean flavors, making it both light and satisfying.
⏱ Time
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Ingredients
Shrimp
1 lb (450 g) large shrimp, peeled & deveined
2 tbsp olive oil
3 cloves garlic, minced
1 tsp lemon zest
Juice of ½ lemon
½ tsp dried oregano
Salt & black pepper, to taste
Broccoli Rice
1 large head of broccoli (or 4 cups florets), pulsed into rice‑sized bits
1 tbsp olive oil
1 small shallot, finely chopped
1 garlic clove, minced
¼ tsp ground cumin (optional, for warmth)
Salt & black pepper, to taste
Garnish
Extra lemon wedges
Fresh parsley or dill, chopped
Instructions
1. Roast the Shrimp
Preheat oven to 220°C (425°F).
Toss shrimp with olive oil, garlic, lemon zest, lemon juice, oregano, salt, and pepper.
Arrange in a single layer on a parchment‑lined baking sheet.
Roast 8–10 minutes, until shrimp are pink and just cooked through.
2. Make the Broccoli Rice
While shrimp roasts, pulse broccoli florets in a food processor until rice‑like.
Heat olive oil in a large skillet over medium heat.
Sauté shallot and garlic 2 minutes until fragrant.
Add broccoli rice, cumin, salt, and pepper. Cook 4–5 minutes, stirring occasionally, until tender but not mushy.
3. Serve
Divide broccoli rice between plates.
Top with roasted shrimp.
Garnish with fresh parsley or dill and lemon wedges.
Notes & Tips
Short on time? Buy pre‑riced broccoli from the store.
Add crunch: Top with toasted pine nuts or almonds.
Extra flavor: Drizzle with a light tahini‑lemon sauce or Greek yogurt dressing.
Meal prep: Shrimp and broccoli rice keep well refrigerated up to 2 days.
❓ frequently Asked Questions FAQ
Q: Can I make this with frozen shrimp?
Yes, thaw fully, pat dry, then roast as directed.
Q: Can I substitute broccoli rice with cauliflower rice?
Absolutely — cauliflower rice works just as well.
Q: How do I avoid overcooking shrimp?
Roast only until they turn pink and opaque — usually 8 minutes for large shrimp.
Nutrition information
Calories: ~360
Protein: 34g
Carbohydrates: 11g
Fat: 20g
Fiber: 6g
Sugar: 4g