Broiled Shrimp and Vegetables with a spicy peanut sauce is a quick and easy recipe that’s made on one baking sheet with little effort and easy cleanup.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Servings: 4servings
Calories: 324kcal
Author: Lucy Brewer
Ingredients
Sauce
3tbspcreamy peanut butter
2tbspreduced-sodium soy sauce
2tsppacked dark brown sugar
1 ½tspAsian sesame oil
1 ½tbspSriracha sauce
1 ½tspplain rice vinegar
1 ½tspfreshly squeezed lime juice
2tbspwarm water
Shrimp and Vegetables
1 ¼lbextra-large shrimp, peeled and deveined(26-30 per pound)
1lbassorted quick-roasting vegetablesbroccoli, asparagus, cauliflower, about 4 cups
½tbspAsian sesame oil
1tbspolive oil
1teaspoonminced garlic
Kosher salt and freshly ground black pepper
Instructions
Position rack about 6 inches from broiler element and preheat broiler on high. Line a large, rimmed baking sheet with foil and lightly spray the foil.
Sauce
In a medium bowl, whisk together the peanut butter, soy sauce, dark brown sugar, sesame oil, Sriracha sauce, vinegar, lime juice, and water until smooth.
Shrimp and Vegetables
Toss the shrimp with half of the sauce and set aside the remaining sauce for serving.
On the prepared pan, toss the vegetables with the olive oil and sesame oil, garlic, salt, and pepper. Arrange in a single layer and broil 3-4 minutes, until lightly browned around the edges.
Remove pan from oven and spread the shrimp on the pan, over and around the vegetables, as evenly as possible. Return pan to oven and broil until shrimp is cooked through and vegetables are charred on the edges, about 3-5 minutes.
Drizzle the remaining sauce over the shrimp and vegetables and serve immediately.