I’m really trying to eat much healthier and I won’t lie: it’s a day-by-day battle, often hard-fought and occasionally lost. One area I’m really try to improve is my carb intake. It’s much too high for my age and sedentary life. It breaks my heart cutting back, but if I want to get healthy, I have no choice. What does make it more bearable is finding delicious, low-carb meals like this one.
Even better, I only need one bowl and one sheet pan to make it. To be fair, if you’re feeding a family of four or more, you’ll need two pans. But still only one bowl, so all-in-all, not too shabby! Of course, none of that matters if the meal isn’t good. Fortunately, my friends, this is a simple, flavorful dish that you’ll want to put into regular rotation.
Sometimes I think we overcomplicate things. I’m certainly guilty of doing this, both as a cook and just a regular, old human being. Complicated seems better or more valuable in our eyes, which it can be. But not always. In fact, I would say less often than we tend to believe. This dish certainly proves it.
It’s very easy to make and the seasonings enhance versus mask the main ingredients, which are very good-for-you foods that I gobbled-up with a smile. And I didn’t even miss the carbs. Well, I barely missed them. 😀
This is also a fantastic meal for a busy weeknight, which for most people is every weeknight. It doesn’t take long to assemble or bake and tastes so fresh and clean. My body really craves meals like this, which serves as a good reminder that I need to cook and eat like this more often too.
Roasted Shrimp, Tomatoes and Broccoli
- 1 pound large shrimp peeled and deveined*
- 2 cups grape tomatoes
- 2-3 garlic cloves finely minced
- 1 Tablespoon grated parmesan cheese
- 1-2 Tablespoons fresh parsley minced
- 1 head broccoli cut into florets (about 4 cups)
- 1/4 teaspoon red chili flakes or to taste
- 2 lemons both juice and zest
- Olive oil for drizzling
- Kosher salt and freshly ground black pepper
- Preheat the oven to 400 degrees F. Set out 2 baking sheets (or 1 if making half recipe)
- In a large bowl, season grape tomatoes to taste with salt and pepper, then drizzle with olive oil and mix together. Place on baking sheet.
- In the same mixing bowl, add broccoli florets with zest of 1 lemon, juice of 1/2 a lemon, red pepper flakes and salt and pepper to taste. Drizzle olive oil over broccoli and toss together. Spread over second baking sheet.
- In the same mixing bowl, add shrimp, garlic, parsley, zest of 1 lemon, parmesan cheese and lightly salt and pepper. (You can use a normal amount of pepper but recommend less salt than normal since parmesan cheese is salty). Drizzle with olive oil and toss together. Add to baking sheet with tomatoes and evenly spread out shrimp.
- Slice remaining half of lemon and place slices on baking sheets.
- Bake for 10-12 minutes or until shrimp are pink and curled and veggies are crisp/tender.
- Squeeze warm lemon slices over everything and serve immediately.
And yes, the observant may have noticed a lack of parsley mixed with the shrimp. I forgot to pick some up. I like the freshness it adds, but don’t sweat it if you forget it either. 🙂 This is a low-fuss meal!