Description
Hey there! So, picture this: juicy shrimp, seasoned with a mouthwatering blend of tamari, ginger, garlic, and a touch of sesame oil, all roasted to succulent perfection alongside a colorful mix of veggies. That's what you're in for with our Asian-Inspired Roasted Shrimp and Vegetables recipe! It's a flavor explosion, trust me. We're talking about bell peppers, snap peas, baby corn—all tossed in those delicious Asian-inspired marinades and roasted until they're tender-crisp and bursting with flavor. It's like taking a trip to your favorite Asian restaurant right in your own kitchen! And the best part? It's super easy to make. Just pop everything onto a sheet pan, let the oven work its magic, and voilà—dinner is served. It's the perfect balance of savory, sweet, and just a hint of spice—a dish that's sure to impress without a ton of effort.
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
Instructions
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!
