When you cook all day everyday, a super complicated dinner isn’t always in the cards. Sometimes what you want is a simple, delicious meal that won’t require a lot of cleanup or a mountain of dishes.
Like this one. This recipe combines two of my favorite things — roasting broccoli and no cleanup — and turns out a dinner that is so mouth wateringly delicious you will be dreaming until you can make it again. It also has only a few ingredients, which makes it even easier and less messy.
Let’s talk about those ingredients shall we? The first, of course, is Ava Jane’s Kitchen Avocado Oil, which is perfect for high heat roasting like this. The aromatic oil also pairs beautifully with roasting broccoli. Next up, we have Ava Jane’s Kitchen Blackened Fish seasoning. It’s a spicy, herby seasoning that will replace any Cajun seasoning you might have used before. It’s great with shrimp, and jazzes up the broccoli even more. Finally, when it comes out of the oven, you want a sprinkle of crunchy Colima Sea Salt.
What? You’re waiting for more? Stop waiting, because that’s it. There are no more ingredients.
I served this with some leftover mashed potatoes I had in the fridge to make it super simple, but it’s so easy that you could make your favorite side dish. A starchy potato dish is perfect, but rice, or even another veggie would be good too.
Prep time: 40 minutes
4 cups broccoli florets
2 teaspoons Ava Jane’s Kitchen Blackened Fish spice blend, divided
2 tablespoons Ava Jane’s Kitchen Avocado Oil
1 pound peeled and deveined shrimp
Preheat oven to 425 degrees F.
Line a large baking sheet with parchment paper. Add the broccoli, half the seasoning, and oil, and toss well. Bake for 20-30 minutes, until edges start to get brown.
Remove from oven and add the shrimp. Stir to coat, add remaining seasoning and return to the oven. Roast for 6-8 minutes, until shrimp is pink and cooked through.
Remove from oven and sprinkle with Colima Sea Salt.
Easy to download PDF: Blackened Shrimp and Broccoli