Maple Miso Shrimp & Broccoli Dinner
Recipe by Fran Allen
This super simple dinner is a weeknight wonder! The sweet and spicy marinade sauce tastes amazing on tender shrimp and crispy broccoli. Add some rice, quinoa or noodles and you have a great dinner on your hands.
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.
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.
Place the broccoli florets in the center of the sheet pan. Bake for 15 minutes, flipping halfway through.
Put aside 2 tablespoons of sauce for drizzling later. Then toss the shrimp in the remaining sauce.
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.
Remove from the oven and sprinkle with sesame seeds and green onion.
Drizzle with the last drops of the sauce and enjoy immediately or with prepared rice, quinoa or soba noodles.
*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.
*To make this dish plant based, substitute 1 pound of shrimp for 1 block or firm tofu, drained.
*To make this dish low carb/keto friendly, substitute prepared rice for shredded cabbage or riced cauliflower.
*Substitute coconut aminos for soy sauce.
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