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, optional
• 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. Thaw the shrimp in the refrigerator overnight, or leave them there all day while you’re at work, then tip them into a colander in the sink so they can drain thoroughly. In a bowl, stir together the soy sauce, rice wine vinegar, your chosen sweeteners, Sriracha, Asian sesame oil, and garlic powder until smooth.
2. Once the shrimp are well drained, blot them dry with paper towels. Transfer the shrimp to a Ziploc bag, pour in half of the sauce, seal the bag, and marinate for about 30 minutes; a little extra time is fine.
3. As the shrimp sits in the marinade, trim the broccoli and cut it into bite-sized pieces. Heat the oven to 400F/200C. Add the broccoli to a bowl and coat it with 1 1/2 tablespoons olive oil. Use 2 tsp. olive oil to brush a large baking sheet.
4. Spread the broccoli on the prepared baking sheet and roast for 12-15 minutes, until it reaches the tender-crisp texture you like. If you prefer it on the crisper side, taste a piece after 10-12 minutes, since it will spend more time in the oven with the shrimp.
5. Tuck the shrimp into the open spots around the broccoli, then return the pan to the oven for about 6-8 minutes. Watch closely and begin checking after 4 or 5 minutes; the shrimp are ready when they are bright pink and just barely firm.
6. Take the pan out as soon as the shrimp are barely cooked through, then brush the broccoli and shrimp with the sauce you held back. Add sesame seeds if you’d like, and serve the Sriracha-Spiced Shrimp and Broccoli hot.