"Add it to the roster!" "Why don't we make this every night?" To say this sheet pan supper got my little household of two all riled up is an understatement. This Asian-inspired simple weeknight dinner delivers such a kick of flavor — garlic, chili, sesame, soy, and ginger — that I guarantee you'll be yelling out the exact same things after you make it and are gobbling up forkfuls.
It's a stir-fry in sheet pan form, flavored with the classic combination of soy sauce and ginger, but then amped up with one simple addition: chili garlic sauce. Sriracha's sibling is an irresistible condiment that turns this quick and easy dinner into something with serious depth and heat — and yet, it comes together in less than 20 minutes. Cook up some rice and it's bowl food, meant to be eaten on the most hectic weeknights.
Flavor, Without the Hassle, Thanks to a Single Condiment
I bought this jar of chili garlic sauce a while back when I eyed it next to the Sriracha at the grocery store and thought it sounded a whole lot tastier. Luckily, it was, and now it has a permanent slot in my refrigerator door shelf, ready to be stirred into dipping sauce for dumplings and dolloped over takeout pho. It's packed with two flavors I love — spicy chili and aromatic garlic — and rounded out with a vinegary tang.
When whisked together with fresh grated ginger, soy sauce, and a touch of sesame oil, chili garlic sauce becomes more than a hot sauce — it's a balanced and flavorful sauce for just about anything. Here the sauce is used to shake up a simple pan of roasted broccoli and shrimp and turn it into a dinner you want to eat — especially when spooned over rice and sprinkled with scallions.
Easy Sheet Pan Chili Garlic Roasted Shrimp and Broccoli
1 pound broccoli, cut into bite-sized florets
1 tablespoon vegetable oil
1 tablespoon grated or minced fresh ginger
1 tablespoon sambal or Asian chili-garlic sauce
2 teaspoons Asian sesame oil
1 pound uncooked peeled and deveined medium shrimp
Freshly ground black pepper
Cooked white or brown rice, for serving
1/4 cup thinly sliced scallions, for serving
Arrange a rack in the middle of the oven and heat to 400°F.
Place the broccoli on a rimmed baking sheet, drizzle with the oil, and toss to evenly coat. Spread into an even layer and roast for 10 minutes.
Meanwhile, whisk the tamari or soy sauce, ginger, chili-garlic sauce, and sesame oil together in a small bowl; set aside. Season the shrimp with salt and pepper.
Add the shrimp and soy sauce mixture to baking sheet, toss with the broccoli, and spread back into an even layer. Roast again, stirring halfway through, until the shrimp are just opaque and the broccoli is tender, 6 to 8 minutes more. Serve in bowls over rice, sprinkled with the scallions.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.