Roasted Citrus Shrimp and Broccoli

Roasted Citrus Shrimp and Broccoli

This Roasted Citrus Shrimp and Broccoli recipe from a Hannaford Dietitian offers a light, zesty meal that combines succulent shrimp with roasted broccoli, all enhanced by bright citrus flavors.

Course Main Course

Keyword Anise, Broccoli, Fried Onions, Garlic, Lemon, Onion, Orange, Shallot

Dietary Need Pescatarian

Cooking Method Oven

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 394kcal

Author Hannaford

Equipment

Oven
Large Mixing Bowl
Baking Sheet

Ingredients

1 Onion Peeled
1 Anise Bulb Trimmed and core removed, for garnish
2 Shallots Peeled, medium
16 ounces Broccoli Frozen
7 Tablespoons Olive Oil
1¼ teaspoons Chicken Seasoning
1¼ teaspoons Garlic Minced
1 Lemon
1 Orange Navel
16 ounces Shrimp
1 cup French Fried Onions Optional

Instructions

Preheat oven to 425°F. Line a large sheet pan with parchment paper.
Cut onion, anise bulb, shallots and pepper into similar-sized chunks, place in a large bowl and add broccoli florets.
Add 5 Tbsp. olive oil, 1 tsp. seasoning and 1 tsp. minced garlic; mix to coat evenly.
Cut the lemon and orange in half crosswise. Cut one each of the lemon and orange halves into 8 wedges and add to the bowl. Reserve the other lemon and orange halves.
Evenly spread vegetable/fruit mixture on the sheet pan and place reserved lemon and orange halves in corners of the pan. Roast for 15 minutes.
Meanwhile, place shrimp in now empty bowl. Add 2 Tbsp. olive oil, 1/4 tsp. seasoning and 1/4 tsp. minced garlic and toss to evenly coat. Set aside.
After veggies have roasted for the 15 minutes, scatter the seasoned shrimp on top.
Return pan to oven and roast an additional 10 minutes or until shrimp are opaque and cooked.
Remove from oven and, using a pot holder, paper towel or tongs, carefully squeeze the roasted lemon and orange halves over the shrimp mixture.
Garnish with reserved anise fronds and sprinkle with French fried onions, if desired.

Nutrition