SHEET PAN MEAL INGREDIENTS:
- 1 lb. large frozen shrimp, peeled and deveined (I used 16-20 shrimp to a pound size; you can use a smaller size but reduce the cooking time a little for smaller shrimp. And buy shrimp already peeled and deveined if you have that option; so much easier!)
- 1 lb. fresh Smith's Farm's broccoli, trimmed and cut into bite-sized pieces (We had 6 cups broccoli florets after trimming.)
- 1 1/2 T + 2 tsp. olive oil
- 2 tsp. black sesame seeds (Optional, regular sesame seeds are also fine.)
- 1/3 cup soy sauce or reduced sodium soy sauce (Use gluten-free soy sauce if needed.)
- 2 T rice wine vinegar (Do not use seasoned rice vinegar which contains sugar.)
- 2 T sweetener of your choice (We used Stevia-in-the-Raw granulated sweetener.)
- 2 tsp. sugar-free maple syrup or agave nectar (or use more sweetener of your choice, but the maple syrup or agave helps the glaze stick to the broccoli and shrimp better.)
- 2 – 3 tsp. Sriracha Rooster Sauce (Or more to taste. We used 3 tsp. and thought it was pretty spicy.)
- 2 tsp. Asian sesame oil
- 1/2 tsp. garlic powder
- Let shrimp thaw overnight in the fridge or all day while you’re at work and then drain very well in a colander placed in the sink.
- Whisk together the soy sauce, rice vinegar, sweeteners of your choice, Sriracha sauce, sesame oil, and garlic powder to make the sauce.
- When shrimp have drained well, pat shrimp dry with paper towels.
- Put shrimp in a Ziploc bag, add half the sauce mixture, and let shrimp marinate about 30 minutes (or a little longer won’t hurt.)
- While shrimp marinates, trim broccoli and cut into bite-sized pieces.
- Preheat oven to 400F/200C.
- Put broccoli into a bowl and toss with 1 1/2 tablespoons of olive oil. Brush a large baking sheet with 2 tsp. olive oil.
- Roast the broccoli for 12-15 minutes, or until it’s as tender-crisp as you prefer. (I would taste a piece after 10-12 minutes if you like your broccoli fairly crisp. Remember the broccoli will cook longer with the shrimp.)
- Then add the shrimp (putting them in the spaces between the broccoli) and roast about 6-8 minutes more. (Don’t overcook; start to check after four or five minutes. Shrimp is done when it’s barely firm and bright pink.)
- Remove from the oven when shrimp is barely done and brush the cooked broccoli and shrimp with the reserved glaze mixture.
- Sprinkle with sesame seeds if desired, and serve Sriracha-Spiced Shrimp and Broccoli hot.
Thank you to Kalyn's Kitchen for this awesome recipe!