Sheet Pan Shrimp and Broccoli
Ingredients
-
2
medium/large heads
broccoli, chopped into florets (about 5 cups or 12 ounces)
-
⅓
cup
lower-sodium soy sauce
-
3
tablespoons
rice vinegar
-
3
tablespoons
extra-virgin olive oil
-
2
tablespoons
honey
-
2
tablespoons
water
-
3
cloves
garlic, minced (about 1 tablespoon)
-
1
tablespoon
minced fresh ginger
-
¼
teaspoon
red pepper flakes
-
1
pound
jumbo shrimp (26/30 count, deveined with tails on)
-
2
tablespoons
toasted sesame seeds
-
¼
cup
chopped green onions
-
as needed
prepared brown rice or quinoa for serving
Instructions
- Preheat the oven to 400°F and prepare a large rimmed baking sheet with foil and nonstick spray.
- Place the broccoli florets in the center of the sheet pan.
- In a bowl, whisk together the soy sauce, rice vinegar, olive oil, honey, water, garlic, and ginger.
- Drizzle half of the sauce over the broccoli and toss to combine.
- Bake the broccoli for 20 to 22 minutes until tender, tossing halfway through.
- Add the shrimp to the sheet pan and pour half of the remaining sauce over the top.
- Toss to combine and spread everything into an even layer.
- Return to the oven and cook until the shrimp is pink and opaque, about 5 to 6 minutes.
- Remove from the oven, sprinkle with sesame seeds and green onion, and serve immediately with rice or quinoa and the remaining sauce.
Nutrition Facts (estimated)
Servings
4 servings
Calories
262
Total fat
12g
Total carbohydrates
21g
Total protein
31g
Sodium
20mg
Cholesterol
173mg
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