For a meal to make it onto my weeknight meal plan regularly, I have pretty high standards.
It can’t take too long. Preferrably less than 30 minutes, start-to-finish.
It also needs to be nutritious. If it’s something we’re going to eat on a regular basis, it needs to be free from “garbage” (you know, artificial stuff and highly processed ingredients). I don’t eat 100% clean all of the time, but for something to be eaten regularly, it needs to be clean.
In an ideal world, it would create very few dishes. I’ve never met someone who enjoys weeknight dishes.
Lastly, it needs to be delicious. If knowing that a certain recipe is for dinner tempts me to hit up a drive through, it’s not delicious enough to make the cut. We basically have to love it.
This recipe hits all of these requirements and more. It’s one of our very favorite weeknight dinners, and it’s extremely quick and easy, plus packed full of good-for-you nutrients and heart-healthy fats. It requires just a cutting board, a bowl, and a pan. Best of all, it is SO GOOD! If you’ve ever had broccoli somewhere and wondered how they got a simple side of broccoli to taste amazing, it might have been this method.
It’s great served with a side of rice or quinoa, and I imagine indulging with a side of pasta or garlic bread might not be too bad either. I hope you love it as much as we do!
Roasted Shrimp and Broccoli
Adapted from TheWednesdayChef.com
Serves 4 (or 2 if you’re hungry)
2 pounds broccoli, cut into bite-size florets
4 tablespoons extra virgin olive oil, divided
1 teaspoon cumin
1.5 teaspoon Kosher salt
1 teaspoon black pepper
1/8 teaspoon chili powder
1 pound raw shrimp, peeled and deveined (tails can be on or off)
zest of one lemon
lemon wedges for serving
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Toss broccoli with 2 tablespoons of oil, cumin, 1 teaspoon salt, 1/2 teaspoon pepper, and chili powder. Spread in a single layer in a shallow roasting pan and roast for 10 minutes. While it’s roasting, combine shrimp, 2 tablespoons of oil, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. After the broccoli has roasted for 10 minutes, add the shrimp to the pan, stir to make sure it’s in a single, even layer, and roast for an additional 10 minutes (broccoli gets a total of 20 minutes an shrimp gets 10). Serve with lemon wedges to squeeze on top. Enjoy!
Get the printable recipe here.
What are your favorite healthy weeknight dinners?
You may also like:
In Defense of Food: An Eater’s Manifesto, a book by Michael Pollan
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