1-1/4 lb. extra-large shrimp(26 to 30 per lb.), peeled and deveined
1 lb. 1-inch broccoli florets(about 4 cups
1 Tbs. olive oil
)Kosher salt and freshly ground black pepper
Instructions
Position a rack about 6 inches from the broiler
element and heat the broiler on high. Line a
large rimmed sheet pan with aluminum foil and
mist it with cooking spray.
In a medium bowl, whisk the peanut butter, soy
sauce, brown sugar, sesame oil, Sriracha,
vinegar, lime juice, and 2 Tbs. warm water
until smooth. Set aside half of the sauce for
serving and toss the shrimp with the remaining
sauce.
On the prepared pan, toss the broccoli with the
olive oil and season with salt and pepper.
Arrange in a single layer and broil until
lightly browned on the edges, about 3 minutes,
keeping a close eye on the pan and tossing
occasionally to prevent burning.
Arrange the shrimp on and around the broccoli,
spreading it out evenly. Return the pan to the
oven and broil until the broccoli is charred on
the edges and the shrimp are just cooked
through, 3 to 5 minutes more.
Serve the shrimp and broccoli with the reserved
peanut sauce on the side for dipping.
Originally Submitted
7/12/2016
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