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Sheet Pan Roasted Honey Garlic Shrimp and Broccoli @peasandcrayons
2 lb thawed or fresh raw shrimp, cleaned/peeled/deveined
12 oz broccoli
drizzle of olive or avocado oil
s+p to taste
HONEY GARLIC SAUCE
4 cloves garlic, minced (approx 1.5-2 TBSP)
1/4 cup raw honey
1/4 cup low sodium soy sauce
2 TBSP sweet chili sauce
1 TBSP lemon juice
1/2 tsp ginger paste (or minced fresh ginger)
2 tsp sesame seeds
basmati or jasmine rice
Pre-heat oven to 400 degrees F
Whisk together your sauce ingredients and set aside.
Roughly chop broccoli into florets, leaving a bit of a stem on each.
Place broccoli on a baking sheet, drizzle with olive or avocado oil, and massage oil into florets. Add salt and pepper to taste.
Roast at 400 F for 15 minutes.
Prep shrimp as needed; tail can be left on or off based on preference.
In a bowl, combine 1/2 of your sauce with the shrimp and toss to coat. Allow to marinate until 15 minute mark has passed for the broccoli, then move the broccoli to one side of the sheet pan and add your shrimp to the other side.
NOTE: In the photo I have them all mixed together, which took way more time. Shrimp on one side and broccoli on the other side is the way to go!
Return sheet pan to oven and bake an additional 8-10 minutes until shrimp turn pinkish, opaque, and curled.
The remaining sauce may be heated in a saucepan until simmering and reduced into a thick sauce (2-3 tsp of corn starch diluted in water can help thicken it even further if desired or you can add extra honey) or drizzled over your shrimp as is.
Plate and enjoy immediately while hot.