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High-Heat Shrimp & Charred Broccolini with Sumac–Meyer Lemon Tahini, Pistachio Dukkah Crunch, and a Mountain of Herbs

High-Heat Shrimp & Charred Broccolini with Sumac–Meyer Lemon Tahini, Pistachio Dukkah Crunch, and a Mountain of Herbs

This is my winter mezze-side when I want the table to feel loud: shrimp roasted screaming-hot until just blushing, broccolini charred for bitterness and snap, then everything dragged through a punchy sumac–citrus tahini that tastes like sunlight. I finish it with pistachio dukkah for crunch, sliced chiles for heat, and so many herbs it looks like a garden fell onto the platter.

Yael Mizrahi
Yael Mizrahi
Prep: 20 minutes
Cook: 14 minutes
4
easy
side dishappetizerdinner
mezzeshrimpsumactahini+1

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Ingredients

  • 450 g Large shrimp, peeled and deveined (tails on optional)(Pat very dry for best roast)
  • 340 g Broccolini, trimmed(Or broccoli florets, torn into bite-size pieces)
  • 4 tbsp Extra-virgin olive oil(Divided)
  • 1 1/2 tsp Kosher salt(Divided, plus more to taste)
  • 1/2 tsp Black pepper
  • 1 tsp Ground cumin
  • 1 tsp Aleppo pepper(Or 1/2 tsp chili flakes)
  • 2 cloves Garlic, finely grated(Divided)
  • 1/3 cup Tahini(Well-stirred)
  • 3 tbsp Meyer lemon (or regular lemon) juice(Plus zest for finishing)
  • 2 tbsp Orange juice(Fresh is best; balances tahini bitterness)
  • 2 tsp Sumac(Plus extra for dusting)
  • 1 tsp Honey(Optional, for roundness)
  • 4 to 6 tbsp Ice-cold water(To loosen tahini into a glossy sauce)
  • 1/3 cup Pistachios, toasted(Roughly chopped)
  • 1 1/2 tbsp Sesame seeds, toasted
  • 1 tsp Coriander seeds, toasted and lightly crushed(Or ground coriander in a pinch)
  • 1/2 tsp Fennel seeds, toasted and lightly crushed(Optional but gorgeous with shrimp)
  • 1 cup Fresh parsley leaves(Loosely packed)
  • 1/2 cup Fresh dill fronds(Loosely packed)
  • 1/2 cup Fresh mint leaves(Loosely packed)
  • 2 Scallions, thinly sliced
  • 1 Red chile (Fresno or serrano), thinly sliced(Remove seeds for less heat)
  • 1 pinch Flaky salt(For finishing)
  • 1 Warm pita or flatbread, to serve (optional)
  • 1 teaspoon Lemon zest, grated(Used to finish the dish; not listed in the ingredient list)

Instructions

  1. 1

    Heat the oven to 250°C / 480°F (or as high as your oven comfortably goes). Put a heavy sheet pan inside to preheat—this is how we get that fast blister on the shrimp without overcooking them.

    10 min

    Tip: A screaming-hot pan = sear, not steam. If you have convection/fan, use it.

  2. 2

    Make the pistachio dukkah crunch: In a bowl, combine 1/3 cup Pistachios, toasted, 1 1/2 tbsp Sesame seeds, toasted, 1 tsp Coriander seeds, toasted and lightly crushed, 1/2 tsp Fennel seeds, toasted and lightly crushed, a pinch of 1 1/2 tsp Kosher salt, and 4 tbsp Extra-virgin olive oil. It should look sandy and clumpy in the best way.

    5 min

    Tip: This is your texture insurance—make it ahead and keep it dry until plating.

  3. 3

    Whisk the sumac–Meyer lemon tahini: In a bowl, whisk 1/3 cup Tahini with 3 tbsp Meyer lemon (or regular lemon) juice, 2 tbsp Orange juice, 2 tsp Sumac, 2 cloves Garlic, finely grated, 1 1/2 tsp Kosher salt, and 1 tsp Honey (if using). Add 4 to 6 tbsp Ice-cold water 1 tbsp at a time until it turns pale, glossy, and spoonable—think runny yogurt.

    6 min

    Tip: If it tightens up, don’t panic—tahini always does. Add another splash of cold water and whisk like you mean it.

  4. 4

    Prep and season the broccolini: Toss 340 g Broccolini, trimmed with 4 tbsp Extra-virgin olive oil, 1 1/2 tsp Kosher salt, 1/2 tsp Black pepper, and half the 1 tsp Ground cumin. Keep it ready on a tray while you season the shrimp.

    4 min

    Tip: Broccolini loves high heat—don’t overcrowd or it’ll go soft before it chars.

  5. 5

    Season the shrimp: Pat 450 g Large shrimp, peeled and deveined (tails on optional) very dry. Toss with 4 tbsp Extra-virgin olive oil, remaining 1 tsp Ground cumin, 1 tsp Aleppo pepper, remaining 2 cloves Garlic, finely grated, and 1 1/2 tsp Kosher salt.

    4 min

    Tip: Dry shrimp = caramelization. Wet shrimp = sad, pale shrimp.

  6. 6

    Roast the broccolini first: Carefully pull out the hot sheet pan, add broccolini in a single layer, and roast until deeply charred at the tips but still snappy, 8–10 minutes.

    10 min

    Tip: Flip once halfway if you want even char, but I like a bit of chaos—more blistered edges.

  7. 7

    Add the shrimp and finish fast: Push broccolini to one side. Add shrimp to the other side in a single layer. Roast until shrimp are just cooked through and lightly bronzed, 3–5 minutes depending on size.

    4 min

    Tip: Watch closely—shrimp go from perfect to rubbery in one minute. Pull them as soon as they curl into a loose ‘C’.

  8. 8

    Build the platter: Spoon most of the tahini onto a wide platter and swoosh it into a messy puddle. Pile broccolini and shrimp on top. Shower with 1 cup Fresh parsley leaves, 1/2 cup Fresh dill fronds, 1/2 cup Fresh mint leaves, 2 Scallions, thinly sliced, and 1 Red chile (Fresno or serrano), thinly sliced.

    5 min

    Tip: Herbs go on last so they stay bright and perky—this is a winter table pretending it’s April.

  9. 9

    Finish with crunch and punch: Sprinkle the pistachio dukkah generously. Dust with extra 2 tsp Sumac, add 1 teaspoon Lemon zest, grated, and finish with 1 pinch Flaky salt. Serve warm with 1 Warm pita or flatbread, to serve (optional) for dragging through the dressing.

    2 min

    Tip: If you want it extra bright: a final squeeze of lemon right at the table.

Chef's Notes

This dish is basically my Tel Aviv winter brain: we roast like London (hot ovens, fast color), then we dress like the Middle East—sumac, citrus, tahini, and herbs that refuse to be subtle. Substitutions: swap broccolini for Brussels sprouts halves (roast them a bit longer), pistachios for almonds, and Meyer lemon for regular lemon + an extra 1 tsp orange juice. If you want it spicier, add a pinch of urfa or more Aleppo into the tahini itself so the heat runs through every bite.

Frequently Asked Questions

How long does High-Heat Shrimp & Charred Broccolini with Sumac–Meyer Lemon Tahini, Pistachio Dukkah Crunch, and a Mountain of Herbs take to make?

High-Heat Shrimp & Charred Broccolini with Sumac–Meyer Lemon Tahini, Pistachio Dukkah Crunch, and a Mountain of Herbs takes about 34 minutes total. That includes 20 minutes of prep and 14 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for High-Heat Shrimp & Charred Broccolini with Sumac–Meyer Lemon Tahini, Pistachio Dukkah Crunch, and a Mountain of Herbs?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for High-Heat Shrimp & Charred Broccolini with Sumac–Meyer Lemon Tahini, Pistachio Dukkah Crunch, and a Mountain of Herbs?

The main ingredients are: Large shrimp, peeled and deveined (tails on optional), Broccolini, trimmed, Extra-virgin olive oil, Kosher salt, Black pepper, Ground cumin, Aleppo pepper, Garlic, finely grated, Tahini, Meyer lemon (or regular lemon) juice, Orange juice, Sumac, Honey, Ice-cold water, Pistachios, toasted, Sesame seeds, toasted, Coriander seeds, toasted and lightly crushed, Fennel seeds, toasted and lightly crushed, Fresh parsley leaves, Fresh dill fronds, Fresh mint leaves, Scallions, thinly sliced, Red chile (Fresno or serrano), thinly sliced, Flaky salt, Warm pita or flatbread, to serve (optional), Lemon zest, grated.

What type of meal is High-Heat Shrimp & Charred Broccolini with Sumac–Meyer Lemon Tahini, Pistachio Dukkah Crunch, and a Mountain of Herbs?

High-Heat Shrimp & Charred Broccolini with Sumac–Meyer Lemon Tahini, Pistachio Dukkah Crunch, and a Mountain of Herbs is categorized as: side dish, appetizer, dinner.