Roasted Shrimp with Cauliflower and Broccoli

1 head broccoli, cut into florets
1 head cauliflower, cut into florets
¼ cup olive oil, divided
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. Mexican style hot chili powder
1 1/2 tsp. salt, divided
1 tsp. freshly ground black pepper, divided
1 pound large shrimp, shelled and deveined
1 tsp. lemon zest

Preheat oven to 425 degrees.

In a large bowl, toss broccoli and cauliflower with 2 tablespoons olive oil, coriander, cumin, hot chili powder, 1 teaspoon salt and1/2 teaspoon pepper.

Spread the vegetables on a baking sheet, and roast for 10 minutes.

Meanwhile, combine shrimp, remaining 2 tablespoons olive oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. When vegetables have roasted for 10 minutes, add shrimp to the baking sheet and toss. Roast about 10 minutes more until shrimp is opaque.

Enjoy!