A versatile and delightful dish, bean stew with chili, garlic, shrimp, and broccoli combines striking flavors and distinctive surfaces. The shrimp’s sweet and fragile tissue is redesigned by the strong bean stew and garlic getting ready, while the broccoli adds a new sensitive surface and smoky implication. Shrimp give an elevated degree of protein and fundamental supplements, while broccoli gives nutrients, minerals, and fiber, making this dish both tasty and nutritious. Because there are only a few ingredients and a simple cooking method that lets the flavors come through, this dish can be made by cooks of all levels. Whether you got a kick out of a weeknight dinner or a night gathering feature, chili garlic shrimp and broccoli is an ideal representation of the charm that happens when new, extraordinary trimmings are well combined.
This dish is adaptable and can be filled in as an entrée, with quinoa or rice for a full supper, or over greens for a light plate of leafy greens. It goes well with rosé and Sauvignon Blanc wines. It tends to be adjusted to be sans dairy and keto-accommodating, as well as without gluten. Change the flavor level to your liking by adding more stew drops or honey.
Chili Garlic Roasted Shrimp and Broccoli is made with fresh ingredients, is easy to make, and has strong flavors. It epitomizes how straightforwardness can prompt intricacy and produce a tasty dish. This dish works effectively on all fronts, whether you need to satisfy your family, dazzle your visitors, or have a delightful and nutritious supper.
Flavor Without the Hassle
I purchased this container of chili garlic sauce some time back when I looked at it close to the Sriracha at the supermarket and thought it sounded a ton more delectable. Fortunately, it was, and it now has a permanent home on my refrigerator door shelf, ready to be mixed into dumpling dipping sauce and drizzled over pho from takeout. It’s loaded with two flavors I love—hot chili and fragrant garlic—and balanced with a vinegary tang.
When whisked along with new ground ginger, soy sauce, and a bit of sesame oil, chili garlic sauce turns out to be in excess of a hot sauce—it’s a decent and tasty sauce for pretty much anything. When the sauce is spooned over rice and topped with scallions, it transforms a straightforward pan of roasted broccoli and shrimp into a meal you want to eat.
INGREDIENTS
- 1 pound broccoli, cut into scaled-down-florets
- 1 tablespoon vegetable oil
- 3 tablespoons tamari or soy sauce
- 1 tablespoon ground or minced new ginger
- 1 tablespoon sambal or Asian stew garlic sauce
- 2 teaspoons toasted sesame oil
- 1 pound uncooked stripped and deveined medium shrimp
- Salt
- Newly ground dark pepper
- Cooked white or earthy-colored rice for serving
- 1/4 cup daintily cut scallions, for serving
INSTRUCTIONS
- Heat the oven to 400°F by placing a rack in the middle of the oven.
- Put the broccoli on a rimmed baking sheet, sprinkle with the oil, and throw to cover equitably. Roast for ten minutes before spreading out into an even layer. In the meantime, in a small bowl, combine the toasted sesame oil, ginger, chili-garlic paste, and tamari or soy sauce; put away. Salt and pepper are used to season the shrimp.
- Add the shrimp and soy sauce combination to the baking sheet, throw in the broccoli, and spread once again into an even layer. Continue roasting, stirring halfway through, for another 6 to 8 minutes, or until the broccoli is tender and the shrimp are just opaque. Serve in blow-away rice, sprinkled with the scallions.
| Servings | Prep Time | Cook Time | Total Time |
| 4 | 0 | 20 Minutes | 20 Minutes |
This easy sheet pan supper is flavored with a combination of soy sauce and ginger and amplified with just one simple addition: chili garlic sauce.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
NUTRITIONAL INFO
- Calories: 198
- Fat: 6.9 g (10.6%)
- Saturated: 0.8 g (4.1%)
- Carbs: 9.4 g (3.1%)
- Fiber: 3.5 g (13.8%)
- Sugars: 2.2 g
- Protein: 27.2 g (54.4%)
- Sodium: 857.4 mg (35.7%)