Sheet pan meals have become all the rage in recent years—a simple way to quickly cook a wide assortment of veggies and proteins together, with only one pan to wash after. Though sausages and chicken thighs are common, raw, peeled, tail-on shrimp are ideal candidates; they cook quickly, in about the same amount of time as fresh asparagus when it’s in season, but can be added to the pan halfway through the cooking time hardier veggies require. This is a simple meal that comes together quickly, with ingredients you can have on hand—shrimp in the freezer, and cruciferous vegetables like broccoli keep well longer than most fresh veggies in the fridge. Hold back the spices on half the pan if you’re feeding people with sensitive palates—or add more if you like more spice.
By Julie Van Rosendaal
Toss the broccoli with a generous drizzle of oil along with the cumin, coriander, 1/4 teaspoon of the chili flakes, and half the salt and pepper.
In a small bowl, toss the shrimp with the remaining chili flakes, salt and pepper, olive oil and the lemon zest.
Cut the lemon lengthwise into quarters.
Spread the broccoli out on a parchment-lined rimmed baking sheet, add the lemon wedges if you like, and roast for 10 minutes.
Add the shrimp and cook for 8-10 minutes more – just until the shrimp are opaque.
Serve over rice, with a squeeze of lemon.