Sheet pan shrimp & broccoli stir-fry
This easy sheet pan recipe delivers perfectly cooked, crisp-tender broccoli and shrimp that’s juicy and succulent. Don’t worry if it seems like there’s not enough sauce; it will combine with liquid that the shrimp releases as it cooks, so everything will be perfectly saucy at the end. Serve with your favourite side, such as rice or cauliflower rice.
1 pound(s), florets
Uncooked red onion(s)
1 cup(s), sliced
Sriracha hot sauce
2 clove(s), large, minced
1 pound(s), large, peeled and deveined
- Preheat the oven to 400°F. Coat a sheet pan with cooking spray.
- On the sheet pan, combine the broccoli, onion, and oil; toss well to coat. Roast the broccoli for 12 minutes. Meanwhile, in a small bowl, whisk together the oyster sauce, vinegar, sriracha, and garlic.
- After 12 minutes, remove the pan from the oven (keep the oven on). Add the shrimp and sauce to the pan and stir well to coat. Return the pan to the oven; roast until the shrimp are done, 5 to 7 minutes.
- Serving size: 1 ½ cups