Roasted Shrimp and Broccoli - 7g Carbs, 2.9g Fiber
From: Cooking Light MAY 2011
Put dinner on the table fast by simply roasting shrimp and broccoli
together for a quick, flavorful meal.
TOTAL: 15 MINUTES
COURSE: Main Dishes
Servings: 4
Serving size: 1 cup broccoli and about 9 shrimp
5 cups broccoli florets
1 Tbsp grated lemon rind, divided
1 Tbsp fresh lemon juice
1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 1/2 pounds peeled and deveined large shrimp
Cooking spray
2 Tbsp extra-virgin olive oil
1/4 tsp crushed red pepper
1. Preheat oven to 425 degrees F.
2. Cook broccoli in boiling water 1 minute. Drain and plunge into
ice water; drain.
3. Combine 1 1/2 teaspoons rind, juice, 1/4 teaspoon salt, and
1/4 teaspoon black pepper in a medium bowl. Add shrimp; toss to
combine. Arrange broccoli and shrimp in a single layer on a
jelly-roll pan coated with cooking spray. Bake at 425 degrees F
for 8 minutes or until shrimp are done.
4. Combine oil, remaining 1 1/2 teaspoons rind, remaining
1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and
crushed red pepper in a large bowl. Add broccoli; toss to combine.
Servings: 4
Serving size: 1 cup broccoli and about 9 shrimp
Nutrition per Serving:
268 Calories, 10g Fat, 1.5g Saturated Fat, 5.4g Monounsaturated Fat,
2g Polyunsaturated Fat, 259mg Cholesterol, 37.3g Protein,
7g Carbs, 2.9g Fiber, 5mg Iron, 571mg Sodium, 135mg Calcium
