Dinner tonight was a recipe I bookmarked a while ago because it sounded so simple yet GENIUS: Sheet Pan Chili Garlic Roasted Shrimp and Broccoli. Roasting broccoli and shrimp on the same pan?? Crazy. We even had a bag of uncooked shrimp hanging out in the freezer, and basically all of the other ingredients on hand (though I didn’t realize it and bought another jar of Asian chili-garlic sauce… whoops). This would be a great option for when you have zero time- just buy the tube of minced ginger from Trader Joe’s and keep the rest of the ingredients (soy sauce, chili garlic sauce, sesame oil) stocked, and you have an instant dinner.
I literally went from FROZEN shrimp to eating dinner in just over 30 minutes- 10 minutes to thaw the shrimp, 10 minutes to roast the broccoli, threw together the sauce while the broccoli cooked, tossed the shrimp and sauce on the pan and then cooked for another 8 minutes.
It’s definitely spicy. Go easy when you’re salting the shrimp because it’s pretty salty from the soy sauce alone. I felt like it could have used a little sweetness, so next time I might cut down on the chili-garlic sauce and add some sweet chili sauce (I get mine at Trader Joe’s). The spice and salt are probably tempered when you serve it over rice, per the recipe recommendations, but I just ate the shrimp and broccoli on its own. All in all I liked it, especially the method and how easily it all came together.
On a side note, if you haven’t checked out the source of this recipe, The Kitchn, I highly recommend it!! I have bookmarked many, many recipes from that site, along with great articles on anything and everything food related. It’s a great resource!