Sheet Pan Shrimp with Sesame Broccoli
Servings: 2
Ingredients
- 4 cups (250 grams) broccoli florets from 1 head or 2 small crowns
- 2 teaspoons toasted sesame oil
- 2 teaspoons olive oil
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- 1 medium lemon thinly sliced into rounds, seeds removed
- 12 ounces extra-large shrimp* peeled and deveined, patted dry
- 2 cloves garlic minced very fine
- 4 tablespoons clarified butter or ghee melted and cooled to room temperature
- 1 tablespoon coconut aminos or tamari/soy sauce
- 1 tablespoon sesame seeds for garnish
Instructions
- Preheat the oven to 400 F. Line a rimmed half-sheet (or larger) baking pan with parchment paper.
- In a large bowl, massage the broccoli florets together with the sesame oil, olive oil, salt, chili pepper flakes, and lemon slices. Spread out the dressed broccoli on one half of the sheet pan. Roast for 20 minutes, until the broccoli begins to brown. Stir the broccoli around and flip the lemon slices over.
- Meanwhile, in the same large bowl, toss together the shrimp, garlic, butter, and coconut aminos.
- While broccoli roasts and the shrimp marinates a little, toast the sesame seeds in a small skillet over medium heat until fragrant, about 7-10 minutes. Set aside until serving.
- After the broccoli has begun to brown (after about 20 minutes), add the garlic-soy-butter shrimp to the other half of the sheet pan in a single layer. Continue roasting the broccoli, lemon slices, and shrimp for 6-12 minutes, until the shrimp just pink, opaque, and firm to the touch.
- Serve immediately (over rice or something else if desired), with a sprinkle of the toasted sesame seeds.
Notes
*If you use a smaller shrimp, adjust the cooking time. I used tiny rock shrimp and they took about 6 minutes to roast.