Sriracha-Spiced Shrimp and Broccoli Sheet Pan Meal
Sriracha fans are going to love this Sriracha-Spiced Shrimp and Broccoli Sheet Pan Meal! Think roasted broccoli and shrimp, seasoned with a spicy sauce that includes Sriracha, yum! Check out Sheet Pan Meals to find more recipes like this one!
Did the words “Sriracha-Spiced” in this recipe title get your attention? If you’re a fan of Sriracha Rooster Sauce like I am, I hope that title made you smile! I was actually well into my food blogging years before I discovered how much I loved the spicy flavor of Sriracha, but I’ve been making up for that with lots of recipes including Sriracha the last few years.
This new recipe for Sriracha-Spiced Shrimp and Broccoli Sheet Pan Meal actually came about because I had some of those pricey jumbo shrimp in my freezer that needed to be used. I thawed them out when I was going to have a cooking session with my gorgeous niece Kara, and we experimented and came up with this tasty shrimp and broccoli dinner with Sriracha flavors.
Then I wondered if it was too close to summer to feature a Sheet Pan Meal but when I asked on the Kalyn’s Kitchen Facebook Page, people assured me they still love easy sheet pan meals even when the weather gets warmer. And this spicy shrimp and broccoli sheet pan meal cooks really quickly, so it shouldn’t heat up your kitchen all that much; enjoy!
I used extra-large 16-20 per pound size shrimp, but if you have a smaller size, cook the shrimp for slightly less time. Let shrimp thaw overnight in the fridge or all day while you’re at work and then drain very well while you mix the marinade/sauce mixture. Pat shrimp dry with paper towels, then put shrimp in a Ziploc bag, add half the sauce mixture, and let shrimp marinate about 30 minutes (or a little longer won’t hurt.)
While shrimp marinates, preheat oven to 400F/200C, trim the broccoli and chop into bite-sized pieces. Toss shrimp with 1 1/2 tablespoons of olive oil (or another neutral-flavored oil will work.) Brush a large baking sheets with a few teaspoon of olive oil and spread the broccoli out so pieces are not touching each other.
Roast the broccoli 12-15 minutes, remembering it will cook more after you add the shrimp. Then add the shrimp (putting them in the spaces between the broccoli) and roast about 6-8 minutes more. (Don’t overcook; start to check after four or five minutes. Shrimp is done when it’s barely firm and bright pink.) Brush the cooked broccoli and shrimp with the reserved glaze mixture, sprinkle with sesame seeds if desired, and serve the Sriracha-Spiced Shrimp and Broccoli hot!
Make it a Meal:
This Sriracha-Spiced Shrimp and Broccoli would be delicious with The Best Easy Califlower Rice with Garlic and Green Onion as a side dish! If you like this recipe you might also enjoy my Low-Carb Asian Shrimp and Brussels Sprouts Sheet Pan Meal.
More Amazing Recipes with Sriracha!
Low-Carb Sriracha Beef Lettuce Wraps ~ Kalyn’s Kitchen
Asian Fish Tacos with Sriracha Crema ~ Wine and Glue
Spicy Cilantro Peanut Slaw ~ Kalyn’s Kitchen
Sriracha Guacamole ~ CopyKat Recipes
Spicy Stir-Fried Sugar Snap Peas with Soy Sauce, Sesame Oil, and Sriracha ~ Kalyn’s Kitchen
Banh Mi Salad with Sriracha Vinaigrette ~ A Farmgirl’s Dabbles
Sriracha-Spiced Shrimp and Broccoli Sheet Pan Meal
Sriracha fans are going to swoon over this Sriracha-Spiced Shrimp and Broccoli Sheet Pan Meal, and it’s quick enough for a work-night dinner!
Sheet Pan Meal Ingredients:
- 1 lb. large frozen shrimp, peeled and deveined (I used 16-20 shrimp to a pound size; you can use a smaller size but reduce the cooking time a little for smaller shrimp. And buy shrimp already peeled and deveined if you have that option; so much easier!)
- 1 lb. fresh broccoli, trimmed and cut into bite-sized pieces (We had 6 cups broccoli florets after trimming.)
- 1 1/2 T + 2 tsp. olive oil
- 2 tsp. black sesame seeds (Optional, regular sesame seeds are also fine.)
- 1/3 cup soy sauce or reduced sodium soy sauce (Use gluten-free soy sauce if needed.)
- 2 T rice wine vinegar (Do not use seasoned rice vinegar which contains sugar.)
- 2 T sweetener of your choice (We used Stevia-in-the-Raw granulated sweetener.)
- 2 tsp. sugar-free maple syrup or agave nectar (or use more sweetener of your choice, but the maple syrup or agave helps the glaze stick to the broccoli and shrimp better.)
- 2 – 3 tsp. Sriracha Rooster Sauce (Or more to taste. We used 3 tsp. and thought it was pretty spicy.)
- 2 tsp. Asian sesame oil
- 1/2 tsp. garlic powder
- Let shrimp thaw overnight in the fridge or all day while you’re at work and then drain very well in a colander placed in the sink.
- Whisk together the soy sauce, rice vinegar, sweeteners of your choice, Sriracha sauce, sesame oil, and garlic powder to make the sauce.
- When shrimp have drained well, pat shrimp dry with paper towels.
- Put shrimp in a Ziploc bag, add half the sauce mixture, and let shrimp marinate about 30 minutes (or a little longer won’t hurt.)
- While shrimp marinates, trim broccoli and cut into bite-sized pieces.
- Preheat oven to 400F/200C.
- Put broccoli into a bowl and toss with 1 1/2 tablespoons of olive oil. Brush a large baking sheet with 2 tsp. olive oil.
- Roast the broccoli for 12-15 minutes, or until it’s as tender-crisp as you prefer. (I would taste a piece after 10-12 minutes if you like your broccoli fairly crisp. Remember the broccoli will cook longer with the shrimp.)
- Then add the shrimp (putting them in the spaces between the broccoli) and roast about 6-8 minutes more. (Don’t overcook; start to check after four or five minutes. Shrimp is done when it’s barely firm and bright pink.)
- Remove from the oven when shrimp is barely done and brush the cooked broccoli and shrimp with the reserved glaze mixture.
- Sprinkle with sesame seeds if desired, and serve Sriracha-Spiced Shrimp and Broccoli hot.
This recipe created by Kalyn and Kara, and inspired by Low-Carb Asian Shrimp and Brussels Sprouts Sheet Pan Meal.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With approved sweeteners, this Sriracha-Spiced Shrimp and Broccoli is a great dish for any low-glycemic or low-carb diet, including any phase of the South Beach Diet. You’ll probably have to replace agave with an approved sweetener for South Beach Phase One or Keto diets, although truthfully I wouldn’t worry about such a small amount used in a marinade/glaze.
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