Sheet Pan Shrimp and Broccoli

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  Broccoli(1200g)
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  Soy Sauce, Low Sodium(80g)
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  Vinegar, Rice(45g)
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Honey(30g)
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  2 tablespoons water
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  Garlic(15g)
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  Ginger, Fresh Root(15g)
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  Red pepper flakes(1g)
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  Shrimp(454g)
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  Sesame seeds(30g)
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  Green Onion (Scallion)(60g)

Instructions

1. 1Mince the fresh garlic and ginger root, then whisk together in a small bowl with the soy sauce, rice vinegar, olive oil, honey, and red pepper flakes until combined.
2. 2Heat 1 tablespoon of olive oil in a large skillet over medium-high heat for 1 minute until shimmering, then add the broccoli florets in a single layer. Cook 4–5 minutes without stirring until the bottoms turn golden brown, then toss and cook another 3–4 minutes until the broccoli is tender-crisp with charred edges.
3. 3Push the broccoli to the sides of the skillet and add the raw shrimp to the center in a single layer. Cook 2–3 minutes over medium-high heat without moving them until the undersides turn pink, then flip and cook 2–3 minutes more until the shrimp are opaque throughout and reach an internal temperature of 145°F.
4. 4Pour the garlic-ginger sauce over the shrimp and broccoli, tossing gently to coat. Cook 1–2 minutes over medium heat, stirring occasionally, until the sauce is heated through and coats everything evenly.
5. 5Remove from heat and sprinkle the sesame seeds and chopped green onions over the top.
6. 6Divide the shrimp and broccoli evenly into 4 airtight containers while hot, portioning the sauce equally among them.
7. 7Store in the refrigerator for up to 4 days and reheat gently in a skillet over medium heat for 2–3 minutes before serving with rice or quinoa.