Shrimp pack energy power: Four ounces meet nearly half of your day’s needs for protein and about 20% of your recommended iron intake. All that for only 112 calories and less than one gram of fat!
Plus, shrimps are a good catch for heart and brain health. The vitamin B12 abundant in shrimp helps protect blood vessels from damage that can lead to stroke, a benefit boosted by shrimp’s omega-3 fatty acids, the super-nutrient that can help lower cholesterol.
Broccoli is one of the world’s healthiest food. It is an amazing source of vitamin C and vitamin K, which are known to maintain healthy brain and cognitive function – and that is just to name a few.
Low in fat, butternut squash delivers an ample dose of dietary fiber and beta-carotene, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. And with only a 1-cup serving, you get nearly half the recommended daily dose of antioxidant-rich vitamin C.
2 pounds broccoli, cut into bite-size florets
4 tablespoons (1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving
Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.