Recipe How To Make Easy Sheet Pan Chili Garlic Roasted Shrimp and Broccoli


"Add it to the program!" "For what reason don't we make this consistently?" To state this sheet dish dinner got my little family unit of two all disturbed up is putting it mildly. This Asian-enlivened straightforward weeknight supper conveys such a kick of flavor — garlic, bean stew, sesame, soy, and ginger — that I ensure you'll be shouting out precisely the same things after you make it and are eating up forkfuls. 

It's a pan fried food in sheet dish structure, seasoned with the exemplary mix of soy sauce and ginger, however then amped up with one straightforward expansion: stew garlic sauce. Sriracha's kin is an overpowering topping that transforms this snappy and simple supper into something with genuine profundity and warmth — but, it meets up in under 20 minutes. Concoct some rice and it's bowl food, intended to be eaten on the most chaotic weeknights. 

Flavor, Without the Hassle, Thanks to a Single Condiment 

I purchased this container of stew garlic sauce some time back when I peered toward it close to the Sriracha at the market and thought it sounded a ton more delectable. Fortunately, it was, and now it has a perpetual space in my fridge entryway rack, fit to be blended into plunging sauce for dumplings and dolloped over takeout pho. It's pressed with two flavors I love — hot bean stew and fragrant garlic — and balanced with a vinegary tang. 

When whisked along with new ground ginger, soy sauce, and a dash of sesame oil, stew garlic sauce turns out to be in excess of a hot sauce — it's a decent and tasty sauce for pretty much anything. Here the sauce is utilized to stir up a basic dish of simmered broccoli and shrimp and transform it into a supper you need to eat — particularly when spooned over rice and sprinkled with scallions. 

Simple Sheet Pan Chili Garlic Roasted Shrimp and Broccoli 


1 pound broccoli, cut into scaled down florets 
1 tablespoon vegetable oil 
3 tablespoons tamari or soy sauce 
1 tablespoon ground or minced new ginger 
1 tablespoon sambal or Asian stew garlic sauce 
2 teaspoons Asian sesame oil 
1 pound uncooked stripped and deveined medium shrimp 
Newly ground dark pepper 
Cooked white or earthy colored rice, for serving 
1/4 cup daintily cut scallions, for serving 


1. Organize a rack in the broiler and warmth to 400°F. 

2. Spot the broccoli on a rimmed preparing sheet, shower with the oil, and throw to equally cover. Spread into an even layer and dish for 10 minutes. In the interim, whisk the tamari or soy sauce, ginger, stew garlic sauce, and sesame oil together in a little bowl; put in a safe spot. Season the shrimp with salt and pepper. 

3. Add the shrimp and soy sauce blend to preparing sheet, throw with the broccoli, and spread once again into an even layer. Broil once more, mixing part of the way through, until the shrimp are simply hazy and the broccoli is delicate, 6 to 8 minutes more. Serve in dishes over rice, sprinkled with the scallions. 

Formula NOTES :

Capacity: Leftovers can be put away in an impenetrable holder in the fridge for as long as 3 days.