Check out this yummy recipe for Chili Roasted Shrimp & Broccoli from Wild Thyme with chef, Allison Davis!

Easy Sheet Pan Chili Garlic Roasted Shrimp and Broccoli

Serves 4

1 pound broccoli, cut into bite-sized florets
1 tablespoon coconut oil
3 tablespoons tamari or soy sauce or coconut aminos
1 tablespoon grated or minced fresh ginger
1 tablespoon sambal or Asian chili-garlic sauce
2 teaspoons Asian 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

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

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

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.