A stir-fry with vegetables and chicken or shrimp is one of my weekday staples, for ease of fridge and freezer stocking. On a day when I thought I would again rely on that meal, I remembered a recipe I had seen on The Wednesday Chef for roasted broccoli with shrimp.

As directed, I tossed florets of broccoli with olive oil, cumin, coriander, chili powder, salt and pepper, then spread them on a baking sheet to roast in the oven. The shrimp came next, flavoured with olive oil, lemon zest, salt and pepper, and soon joined the broccoli in the oven. Finished with some fresh lemon juice and served with brown rice, it was an easy meal (we took Luisa’s suggestion and ate it straight out of the pan). I loved the crunch of the broccoli and cumin kick, though I was a little heavy-handed with the lemon juice.

Roasted Broccoli with Shrimp

An easy and tasty weekday meal, I will be making this again.