YIELD: Makes 4 Servings
INGREDIENTS
For Shrimp and Broccoli:
- 4 T - olive oil
- 2 T - honey
- juice of 1 lime
- 2 T - seasoned rice wine vinegar
- 1 T - soy sauce
- 3 cloves - garlic, minced and divided (1/2 reserved for peanut sauce)
- 1 1/2" - fresh ginger, peeled, minced and divided (1/2 reserved for peanut sauce)
- 1 head - broccoli, trimmed and cut into 1" stalks
- 1 lb. - medium peeled and deveined shrimp, tails on
For Peanut Sauce:
- 1/2 cup - creamy peanut butter
- 2 1/2 T - honey
- 1 - lime, half juiced and the other half cut into wedges
- 2 T - soy sauce
- 2 T - Sriracha sauce
- 2 tsp. - fish sauce
- reserved garlic
- reserved ginger
For Garnish:
- 1/2 cup - roasted peanuts, chopped
- 1/4 cup - cilantro, chopped
- lime wedges
- white or brown rice for serving
DIRECTIONS
- Preheat the oven to 425°F.
- Whisk together the olive oil, honey, lime juice, rice wine vinegar, soy sauce, and half of the ginger and garlic.
- Spread the broccoli onto the sheet pan and drizzle with half of the olive oil mixture. Place in the oven to roast for 10 minutes.
- While the broccoli is roasting, whisk together all the ingredients for the peanut sauce and set aside.
- After 10 minutes, remove the broccoli from the oven and push to one side. Add the shrimp to the sheet pan and drizzle with the remaining olive oil mixture. Return the sheet pan to the oven and roast for an additional 6-8 minutes or until shrimp is cooked through.
- Drizzle half of the peanut sauce over the shrimp and broccoli. Garnish with chopped peanuts and cilantro. Serve with white or brown rice, lime wedges and remaining peanut sauce on the side.
TIP
Use precooked, packaged rice for a great time saver!
Per the National Honey Boaard