1/4teaspoonred pepper flakesplus additional to taste
1poundjumbo shrimp26/30 count, deveined with tails on
2tablespoonstoasted sesame seeds
1/4cupchopped green onions
Prepared brown rice or quinoafor serving
Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with foil and coat with nonstick spray. Place the broccoli florets in the center of the sheet pan.
In a small bowl or large liquid measuring cup, whisk together the soy sauce, rice vinegar, olive oil, honey, water, garlic, and ginger. Drizzle the broccoli with half of the sauce. Toss to combine. Bake for 20 to 22 minutes, until the broccoli tender, tossing once halfway through.
Add the shrimp to the sheet pan and pour half of the remaining sauce over the top, reserving half for drizzling later. Toss to combine, then spread everything into an even layer. Return to the oven and cook just until the shrimp is cooked through, about 5 to 6 minutes. The shrimp will turn from gray-blue to pink and opaque. Remove from the oven. Sprinkle with sesame seeds and green onion. Enjoy immediately with prepared rice or quinoa and a drizzle of the remaining sauce.
Serving: 1(of 4), with 2 teaspoons extra sauceCalories: 262kcalCarbohydrates: 21gProtein: 31gFat: 12gSaturated Fat: 2gCholesterol: 173mgFiber: 3gSugar: 15g
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