Sheet Pan Peanut Sauce Shrimp and Broccoli
This Sheet Pan Peanut Sauce Shrimp and broccoli is a quick and delicious weeknight dinner, made all in one pan!
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Servings: 4 Servings
Calories: 471kcal
Ingredients
- 1-2 pounds broccoli cut into same sized florets
- 1 pound large shrimp peeled and deveined
- 3 tablespoons olive oil
- kosher salt
- black pepper
- sesame seeds optional, for garnish
- sliced green onion optional, for garnish
For The Peanut Sauce:
- ½ cup natural peanut butter
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 1-3 teaspoons chili garlic sauce to taste
- 1 tablespoon fresh lime juice about 1/2 a lime
- 2-3 garlic cloves pressed or grated
- 1- 2 inch piece of fresh ginger root peeled and grated (1-2 Tablespoons worth)
- 2-4 tablespoons warm water
Instructions
- Preheat oven to 425°F.
- Whisk together ingredients for peanut sauce, pour half of it over the shrimp in a bowl and reserve the rest of the sauce for later. Stir the shrimp to completely coat and set aside for up to 15 minutes, but no longer.*
- Place broccoli florets on a baking sheet (I line mine with foil for easy cleanup), drizzle olive oil over florets and season with salt and pepper. Toss to coat the broccoli in the oil. Arrange in a single layer. Roast in the oven for 10 minutes, until edges are starting to brown.
- Remove baking sheet from oven and add the shrimp to the sheet pan, tossing to get some of the sauce on the broccoli. arrange everything in a single layer. Roast for another 5 minutes, or until shrimp are cooked through.
- Drizzle with the remaining peanut sauce and toss to completely coat everything in the sauce. Serve alone or with rice.
Notes
*I don't recommend marinating the shrimp longer than 15 minutes because the lime juice in the peanut sauce can break down the shrimp and give it a mushy texture.
Nutrition
Calories: 471kcal | Carbohydrates: 22g | Protein: 35g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 286mg | Sodium: 1398mg | Potassium: 695mg | Fiber: 5g | Sugar: 11g | Vitamin A: 705IU | Vitamin C: 107.7mg | Calcium: 239mg | Iron: 4.1mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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