EASY THAI-STYLE BROILED SHRIMP AND BROCCOLI

by Nov 11, 2020

BROILED SHRIMP AND BROCCOLI

This is a recipe that I return to time and again when I am in a hurry, and I want something satisfying and delicious.  Allen loved it all by itself, without any side dishes, because it was so fulfilling and good.  But when I serve it for company, I like to add brown rice. 

I usually buy shrimp when it is on sale, frozen or fresh.  And I always buy peeled and deveined shrimp.  I tried deveining shrimp myself. Once. I don’t feel the need to put myself through the hassle again. If the tails are still on, I squeeze them off the shrimp.  Although it looks pretty to have the tails on, it is simpler for children and there are no worries about someone accidentally ingesting a tail.

CHOOSE THE SIZE YOU LIKE

The original recipe recommended extra-large shrimp, but I have made this with large shrimp, or even medium. My personal preference is to use large shrimp; extra large is too much of a mouthful, but you can choose whatever you like. You just need to adjust the broiling time and keep a close watch, so the shrimp is not overcooked.

The flavorful sauce is made from peanut butter and other sweet and savory additions. I think the lime flavor is what really makes this sauce stand out.  I usually put all the sauce ingredients together in a bowl, and microwave it for 30 seconds to loosen the peanut butter so I can whisk it all together easily.  Half of the sauce is set aside to add at to the broccoli at the end, and half of it is put on the shrimp before broiling.

A QUICK BROIL AND TOSS TOGETHER

Line the baking sheet with foil or a silpat. I don’t spray the silpat with oil, but it is necessary if you are using foil.  Give the broccoli a head start under the broiler, stir them, then add the shrimp.  When the shrimp are pink, remove everything from the oven.  Toss the broccoli with the reserved sauce, and scrape everything, including the juices into a bowl to combine. 

This is tasty over rice, but also satisfying as is for days when you don’t want carbs.

Broiled Shrimp and Broccoli

  • Cooking Oil Spray if using foil as a liner
  • 3 Tbs. creamy peanut butter
  • 2 Tbs. reduced-sodium soy sauce
  • 2 tsp. packed dark brown sugar
  • 1 tsp. Asian sesame oil
  • 1/2 tsp. Sriracha; more to taste
  • 1 tsp. plain rice vinegar
  • grated zest of one lime
  • 2 tsp. freshly squeezed lime juice
  • 1 1/4 lb. large shrimp, peeled, deveined and tails removed
  • 1 lb. 1-inch broccoli florets (about 4 cups)
  • 1 Tbs. olive oil
  • Kosher salt and freshly ground black pepper

Heat the broiler and position a rack about 5- 6 inches from the broiler element. Line a large, rimmed sheet pan with a silpat or aluminum foil. If using foil, spray it lightly with cooking oil spray.

Put the peanut butter, soy sauce, brown sugar, sesame oil, Sriracha, vinegar, zest, and lime juice in a medium bowl. Microwave on high for 30 seconds, and whisk until combined. Set aside half of the sauce for serving and toss the shrimp with the remaining sauce.

On the prepared pan, sprinkle the broccoli with the olive oil and season with salt and pepper. Arrange in a single layer and broil about 5 minutes or until lightly browned.  Push the broccoli over to one side and add the shrimp to the pan, spreading them out evenly.

Continue broiling until the broccoli is charred on the edges and the shrimp are just cooked through, 3 to 5 minutes more.

Toss the broccoli with the reserved sauce, then combine everything in a large bowl. Serve with rice, if desired.  Serves 4.

Recipe inspired by Fine Cooking from October/November 2015

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2 Comments

  1. Jovina Coughlin

    Looks so delicious. I love broccoli and shrimp together.

    • akcooker

      Thank you, Jovina! It is a great combination, isn’t it?