sheet pan sesame teriyaki shrimp bowls
Ring in 2025 with ease...including within your meal plan. 30 minutes and no sweat, but all the tasty you expect from a saucy bowl o' shrimp.
Ingredients
- 1 lb extra large (U15) shrimp, peeled and deveined
- 1/2 cup soy sauce
- 1/4 cup orange juice
- 1/4 cup dark brown sugar
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp sesame seeds, plus more for serving
- 1/2 tbsp corn starch, mixed with 1/2 tbsp water
- 4 cups broccoli florets
- steamed rice and sliced green onions, for serving
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with parchment paper OR, if you plan to do the optional broil step, grease with oil.
- In a bowl or jar, whisk or shake together the soy sauce, orange juice, brown sugar, sesame oil, rice vinegar, garlic, ginger, and sesame seeds.
- Pat the shrimp very dry with paper towels and add to a bowl. Pour half of the marinade over the shrimp and toss. Let sit 10 minutes.
- Shake or whisk the cornstarch into the remaining marinade and dump into a small sauce pot. Bring to a simmer for 2-3 minutes until thickened enough to coat the back of a spoon. Move off the heat and set aside.
- While the shrimp rests, toss the broccoli with 1 tablespoon olive oil and a pinch each of salt and pepper. Spread onto the baking sheet. Roast for 5 minutes. Push the broccoli to one side of the baking sheet and add the shrimp to the other. Roast for 8-10 minutes until tender and opaque. If desired, switch the broiler to high for the final 2-3 minutes of cooking to crisp up a little. DO NOT DO THIS IF YOU USED PARCHMENT THAT SHIT LIGHTS THE FUCK UP.
- Divide the shrimp and broccoli among bowls of rice. Spoon the reduced sauce overtop and garnish with sesame seeds and green onions, as desired.