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1
Preheat the oven to 450 F. Line a baking sheet with foil.
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2
Lay the broccoli in a single layer on the prepared baking sheet.
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3
Drizzle 1/2 tablespoon of the olive oil over the broccoli, and season it generously with salt and pepper.
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4
Roast the broccoli until it starts to become tender, about 6 minutes.
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5
Meanwhile, season the shrimp with salt and pepper to taste.
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6
Remove the baking sheet from the oven.
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7
Turn the broiler on high.
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8
Scatter the shrimp on top of the broccoli.
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9
Broil until the shrimp are just cooked through and the broccoli is tender and beginning to brown, 5 to 6 minutes.
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10
While the shrimp are cooking, heat the remaining 1 1/2 tablespoons olive oil in a medium nonstick saute pan over medium heat.
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11
Saute the garlic in the hot oil until fragrant, about 2 minutes.
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12
Meanwhile, place the cornstarch in a medium bowl, and whisk in the lemon juice and chicken broth.
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13
Whisk the cornstarch mixture into the garlic and bring to a simmer.
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14
Add the oregano and continue to cook the sauce, whisking constantly, until it has thickened, about 1 minute.
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15
Season with salt and pepper to taste.
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16
Arrange the shrimp and broccoli on a serving platter.
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17
Spoon the sauce generously over them, and serve.
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18
Fat: 100g (before), 8.8g (after)
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19
Calories: 1,500 (before), 225 (after)
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20
Protein: 23g
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21
Carbohydrates: 16g
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22
Cholesterol: 129mg
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23
Fiber: 4g
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24
Sodium: 513mg
