Melissa Clark's In the Kitchen with a Good Appetite is one of my dog-eared favorite cookbooks, with genius recipes and delightful essays. Her take on roasted shrimp & broccoli has sophisticated flavor but is stupid-simple to make. I've adapted it here to be ultra slimdown-friendly. You need two big, flat baking sheets for it. It makes three dinner sized portions.
3 pounds broccoli, bite sized
1/4 cup extra virgin olive oil
1 teaspoon each: coriander, cumin, black pepper
1 1/2 teaspoons kosher salt
1/8 teaspoon cayenne or hot chili powder
1 teaspoon lemon zest from a large lemon
1 lb. large shrimp, peeled/deveined
Preheat oven to 425. In a huge bowl, toss the broccoli with half the oil, 1 teaspoon of salt, 1/2 teaspoon of pepper, and all the spices. In a separate bowl, combine shrimp, lemon zest, remaining oil and remaining 1/2 teaspoon salt, 1/2 teaspoon pepper.
Spread the broccoli over two large baking sheets and roast for ten minutes. Toss in the shrimp and roast about ten minutes more. Shrimp should be just opaque. Squeeze on some lemon juice & serve.