Sriracha-Spiced Shrimp and Broccoli Sheet Pan Meal

Ingredients

• 1 lb. large frozen shrimp, peeled and deveined
• 1 lb. fresh broccoli, trimmed and cut into bite-sized pieces
• 1 1/2 T + 2 tsp. olive oil
• 2 tsp. black sesame seeds
• 1/3 cup soy sauce or reduced sodium soy sauce
• 2 T rice wine vinegar
• 2 T sweetener of your choice
• 2 tsp. sugar-free maple syrup
• 2 tsp. Sriracha Rooster Sauce
• 2 tsp. Asian sesame oil
• 1/2 tsp. garlic powder

Directions

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.