Description
Delicious and easy Sriracha-Spiced Shrimp and Broccoli dish that is perfect for a quick dinner.
Ingredients
Scale
- 1 lb. large frozen shrimp, peeled and deveined (see notes)
- 1 lb. fresh broccoli, trimmed and cut into bite-sized pieces (see notes)
- 1 1/2 T + 2 tsp. olive oil
- 2 tsp. black sesame seeds (optional)
- 1/3 cup soy sauce or reduced sodium soy sauce (Use gluten-free soy sauce if needed)
- 2 T rice vinegar (see notes)
- 2 T sweetener of your choice (see notes)
- 2 tsp. sugar-free maple syrup (see notes)
- 2 tsp. Sriracha Rooster Sauce (see notes)
- 2 tsp. Asian sesame oil
- 1/2 tsp. garlic powder
Instructions
- 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 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.
Notes
- Ensure shrimp are completely thawed before cooking.
- You can use any kind of sweetener based on your preference.
- For a gluten-free option, choose gluten-free soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 300
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg