Recipe: Easy Sheet Pan Chili Garlic Roasted Shrimp and Broccoli

updated Jan 29, 2020
Easy Sheet Pan Chili Garlic Roasted Shrimp and Broccoli
This easy sheet pan supper is flavored with a combination of soy sauce and ginger and amped up with just one simple addition: chili garlic sauce.

Serves4

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(Image credit: Maria Siriano)

“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 oil, 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.

(Image credit: Maria Siriano)

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

This easy sheet pan supper is flavored with a combination of soy sauce and ginger and amped up with just one simple addition: chili garlic sauce.

Serves 4

Nutritional Info

Ingredients

  • 1 pound

    broccoli, cut into bite-sized florets

  • 1 tablespoon

    vegetable oil

  • 3 tablespoons

    tamari or soy sauce

  • 1 tablespoon

    grated or minced fresh ginger

  • 1 tablespoon

    sambal or Asian chili-garlic sauce

  • 2 teaspoons

    toasted sesame oil

  • 1 pound

    uncooked peeled and deveined medium shrimp

  • Salt

  • Freshly ground black pepper

  • Cooked white or brown rice, for serving

  • 1/4 cup

    thinly sliced scallions, for serving

Instructions

  1. Arrange a rack in the middle of the oven and heat to 400°F.

  2. 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 paste, and toasted sesame oil together in a small bowl; set aside. Season the shrimp with salt and pepper.

  3. 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.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.