Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 4
Ingredients
¼ c. tamari or coconut aminos
2 T. rice wine vinegar
1 T. sesame oil
2 T. honey, preferably local
½ t. garlic powder
2 t. fresh ginger, finely minced
¼ t. crushed pepper flakes
Sea salt and black pepper, to taste
1 12-oz. bag frozen broccoli florets
1 lb. mini sweet peppers, seeded and sliced
1 medium red onion, sliced
1 lb. shrimp, peeled and deveined, tail on
1 large lime, cut into wedges
1 T. toasted sesame seeds
5-6 large green onions, sliced
Directions
- Place top oven rack in center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Whisk together the tamari, rice vinegar, sesame oil, honey, garlic powder, ginger, and crushed red pepper flakes in a medium bowl. Season with salt and black pepper, to taste, and stir to combine.
- Combine broccoli, peppers, and onion in a large bowl and pour two-thirds of the sauce on top. Toss until vegetables are evenly coated before spreading into a single layer without overcrowding onto the prepared baking sheet.
- Place baking sheet in pre-heated oven and roast for 20 minutes, or until vegetables are crisp tender and starting to develop a bit of color. Remove from oven and set aside.
- While the vegetables are roasting, toss the shrimp with the remaining sauce in the same mixing bowl. Season with additional salt and black pepper, if desired, and set aside.
- When the baking sheet has cooled slightly, pour shrimp onto the sheet and carefully spread into a single layer among the veggies without overcrowding.
- Return baking sheet to oven and roast for another 5-6 minutes, or until the shrimp is cooked through and opaque. Do not overcook the shrimp.
- Remove from oven and cool slightly. Top with a squeeze of fresh lime juice, some toasted sesame seeds, and sliced green onions before serving. Enjoy!
