Seared Chili-Lime Shrimp with Roasted Broccoli and Quinoa Pilaf

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tsp chili powder
• 1 tbsp lime zest
• 1 tsp garlic powder
• 1/2 tsp salt
• 4 cups broccoli florets
• 2 tbsp olive oil
• 1 cup quinoa
• 2 cups low-sodium chicken broth
• 2 tbsp scallions, thinly sliced
• 4 lime wedges, for serving

Instructions

1. 1

   Preheat oven to 400°F. In a large bowl, toss the shrimp with the chili powder, lime zest, garlic powder, and salt. Set aside.

2. 2

   Spread the broccoli florets on a baking sheet and drizzle with 1 tbsp of olive oil. Roast for 18-22 minutes, until tender and lightly charred.