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Per heat oven to 425.
On a large cookie sheet toss broccoli and 2 tablespoons of olive oil, coriander, cumin, chili powder and season to taste with salt and pepper. Spread in a single layer and pop on the oven for 10 minutes.
Meanwhile, toss together one shrimp (shelled and devained with olive oil and lemon juice and lemon zest in a bowl. Toss shrimp with broccoli after 10 minutes of roasting.
Roast another 10 minutes tossing halfway through until the broccoli is tender and golden around the edges.
Serve with rice.
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|Serving Size: 1 Serving (1458g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 592 (46%)|
|Amt Per Serving||% DV|
|Total Fat 65.8g||88 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 41g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 681mg||210 %|
|Sodium 980.6mg||34 %|
|Potassium 3815.2mg||100 %|
|Total Carbohydrate 69.9g||21 %|
|Dietary Fiber 24.4g||98 %|
|Sugars, other 45.5g|
|Protein 117.3g||168 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1284
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