Siracha-Spiced Shrimp & Broccoli Sheet Pan Meal



  • 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


  1. 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.
  2. Whisk together the soy sauce, rice vinegar, sweeteners of your choice, Sriracha sauce, sesame oil, and garlic powder to make the sauce.
  3. When shrimp have drained well, pat shrimp dry with paper towels.
  4. 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.)
  5. While shrimp marinates, trim broccoli and cut into bite-sized pieces.
  6. Preheat oven to 400F/200C.
  7. 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.
  8. 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.)
  9. 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.)
  10. Remove from the oven when shrimp is barely done and brush the cooked broccoli and shrimp with the reserved glaze mixture.
  11. Sprinkle with sesame seeds if desired, and serve Sriracha-Spiced Shrimp and Broccoli hot.


Thank you to Kalyn's Kitchen for this awesome recipe!