A delicious glaze and marinade to take a sheet pan meal to the next level! Fresh shrimp and veggies with a spicy kick served well over fresh-steamed jasmine rice.
Cook Time
20 min.Rating
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Loading...| 1 lb raw shrimp | |
| 2 cups broccoli florets | |
| 2 cups baby carrots, quartered | |
| 2 cups mixed sweet peppers, sliced | |
| 1/2 cup soy sauce | |
| 2 Tbl Sesame Stir Fry Blend | |
| 2 tsp Red Boat Fish Sauce | |
| 1/4 cup Ginger Garlic Sesame Oil | |
| 2 Tbl rice vinegar | |
| 1/2 tsp Szechuan peppercorns, ground | |
| 2/3 cup dark brown sugar | |
| Sesame Seeds for garnishing | |
| Jasmine Rice for serving |
| 1. | Preheat oven to 400°F. Line sheet pan with parchment paper. |
| 2. | In a mixing bowl, mix together dark brown sugar, Szechuan peppercorns and Sesame Stir Fry Blend. Add soy sauce, fish sauce, sesame oil and rice vinegar. Whisk together to create a sauce. Place half of the sauce in a large bowl, and reserve half for serving. |
| 3. | Place shrimp and vegetables in the bowl with the marinade. Allow to sit for 10 minutes. Pour this combination into a sheet pan in an even layer. Top with sesame seeds. |
| 4. | Roast for 15 minutes or until vegetables are tender and shrimp is opaque pink and firm to the touch. Glaze with the reserved sauce just as it comes out of the oven. |
| 5. | Serve over cooked Jasmine rice. |
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