Roasted Broccoli and Shrimp

2 lbs. broccoli, cut into bite-sized pieces (about 4 cups chopped)
2 Tbsp. olive oil
1 tsp. whole coriander seeds (or 1/2 tsp. ground)
1 tsp. whole cumin seeds (or 1/2 tsp. ground)
1 tsp. kosher salt
1 tsp. pepper
1/8 tsp. chili powder
1 lb. large shrimp, shelled and deveined
1 1/4 tsp. lemon zest (from 1 lemon)
Lemon wedges

Preheat oven to 425 degrees F. In a large bowl toss broccoli with 1 Tbsp. oil, coriander, cumin, 1/2 tsp. salt, 1/2 tsp. pepper and chili powder.

In a separate bowl combine shrimp, remaining 1 Tbsp. oil, lemon zest and remaining 1/2 tsp. salt and pepper.

Spread broccoli in a single layer on a baking sheet and roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Continue to roast, tossing once about halfway through, until shrimp are opaque and broccoli is tender and browning around edges, about 10 more minutes.

Squeeze fresh lemon juice over shrimp and broccoli before serving.

Serves 4
WW Points per serving: 5