Roasted Shrimp and Veggies

INGREDIENTS

2 large heads of broccoli
1 1/2 Teaspoons of garlic powder
4 T olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chili flakes
1 tsp kosher salt
1 tsp black pepper
20 large raw shrimp, shelled and deveined
lemon juice (1 lemon)
1 package quick-cook brown rice
1 tablespoon of diced cilantro
1/4 red, green and yellow peppers for color

INSTRUCTIONS

Preheat oven to 425F
Grab a cookie sheet and grease with olive oil
Grab 1 large and 1 medium size mixing bowl. In the bigger one, mix the broccoli and sliced peppers with 2 tablespoons of oil, all of your cumin and coriander, 1/4 tsp of chili flakes, 1/2 tsp of salt and 1/2 tsp of pepper.  Toss it up so your broccoli and veggies are evenly coated.
In the other bowl, mix up the shrimp with the rest of your chili flakes, salt, and olive oil. Add in lemon juice and combine.
Place the veggies on the greased pan and place in preheated oven for 10 minutes.
Then, add the shrimp into the mix and cook for 10 mins more. You’ll want to toss once about half way through.
Garnish with cilantro and serve over pasta or rice.