Susie Csorsz Brown
Sheet pan Shrimp and Broccoli
In every country we have lived in, one of the first things I try to find is a good source for fresh seafood. We are a fish-loving family, and I figured since our current home is on an island, it shouldn't be that hard, right? Well, yes and no. Sure, you can get good seafood at the grocery stores, but it is generally not in a state I want to deal with (read: with the head on, all scales still onboard, innards intact). I am not at all squeamish, but I also do not want to have to deal with dismembering anything before then having to cook it. I just don't. I finally found the perfect option here, and I know that it resembles what's on offer in most parts of the world: IQF shrimp that is either already cleaned (tails on) or just needs to have the shells removed. Perfect! We keep bags of these (that are available through delivery straight to my doorstep, thank you very much, and also at many of the groceries) in the freezer, and they are a great option for weeknight dinners. Still searching for a good option for fish....
This dinner is lovely with the broccoli and carrot combo. If you want to swap in any other veg, feel free. Just adjust the roasting time accordingly.
Sheet Pan Shrimp and Broccoli
Yield: 5 - 6 servings
2 1/2 - 3 medium/large heads broccoli chopped into florets (about 6 cups or 12 ounces florets)
5 large carrots, peeled, cut into quarters lengthwise, and then into halves
2 + 3 tablespoons extra-virgin olive oil, divided
4 T + 1/3 cup lower-sodium soy sauce, divided
3 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons water
3 cloves garlic minced
1 1/2 tablespoon minced fresh ginger
1/4 teaspoon red pepper flakes plus additional to taste
1 kg (just over 2 pounds) jumbo shrimp 26/30 count, deveined with tails on
1/2 cup chopped cilantro, stems and leaves
Prepared brown rice or quinoa for serving
Preheat the oven to 400 degrees F. For easy cleanup, line two large rimmed baking sheets with foil. Place the broccoli florets and carrots in the center of each sheet pan. Drizzle the veggies with 1 tablespoon oil, and 2 tablespoons soy sauce. Toss to coat. Slide the pans into the oven, bake for 25 minutes, or until starting to brown and soften. Switch the pans halfway through the time, and give the veggies a stir to evenly bake.
In a large bowl, whisk together the remaining oil and remaining soy sauce, rice vinegar, honey, water, garlic, and ginger. Add the shrimp to the sauce, mixing well to coat. Slide the bowl into the fridge while the veggies roast.
After 25 minutes of the veggies roasting, add the shrimp to the sheet pan. Using tongs or a spatula, spread everything into an even layer. Return to the oven and cook just until the shrimp is cooked through, 15 to 20 minutes. The shrimp will turn from gray-blue to pink and opaque. Remove from the oven. Sprinkle with cilantro. Enjoy immediately with prepared rice or quinoa.