Popular Conditions & Diets
Ingredients
14
Time
25m
Serves
4
Recipe by Fran Allen
Ingredients
14
Time
25m
Serves
4
Dinner
One Pan
4 cups
Broccoli
cut into 2" florets
2 Tbsp
Coconut Aminos
2 Tbsp
Rice Vinegar
2 Tbsp
Sesame Oil
1 Tbsp
Maple Syrup
2 Tbsp
Filtered Water
1 tsp
Miso Paste
3
Garlic Cloves
minced
1 Tbsp
Fresh Ginger
peeled and minced
1/2 tsp
Red Pepper Flakes
1 lb
Jumbo Shrimp
deveined, tails on
2 Tbsp
Toasted Sesame Seeds
1/4 cup
Green Onion
chopped
2 cups
Rice
prepared
1
Place a rack in the center of the oven and preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and coat with nonstick spray.
2
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, water, garlic, miso and ginger. Drizzle the broccoli with half of the sauce and toss to combine.
3
Place the broccoli florets in the center of the sheet pan. Bake for 15 minutes, flipping halfway through.
4
Put aside 2 tablespoons of sauce for drizzling later. Then toss the shrimp in the remaining sauce.
5
Add shrimp to sheet pan with cooked broccoli, making sure everything is spread out into an even layer. Return to the oven and cook for 5-7 minutes. Shrimp will be pink and opaque when done.
6
Remove from the oven and sprinkle with sesame seeds and green onion.
7
Drizzle with the last drops of the sauce and enjoy immediately or with prepared rice, quinoa or soba noodles.
8
*To make this dish soy-free substitute 2 tablespoons of soy sauce for 2 tablespoons of coconut aminos and 1 teaspoon of miso for ½ teaspoon of anchovy paste.
9
*To make this dish plant based, substitute 1 pound of shrimp for 1 block or firm tofu, drained.
10
*To make this dish low carb/keto friendly, substitute prepared rice for shredded cabbage or riced cauliflower.
11
*Substitute coconut aminos for soy sauce.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
