First time in 4 years that shrimp have made it on the blog! Sounds about right, for how often I eat them, but this was good enough, and quick enough, I could see doing it again a lot sooner than 4 years!

Ingredients:

For broccoli:

• 3 cups broccoli florets, cut into bite sized pieces
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

For shrimp:

• 1/4 cup honey
• 1/4 cup soy sauce
• 2 teaspoons sambal oelek or 1 teaspoon crushed red pepper flakes (I used a big gloop of gochujang)
• 2 medium garlic cloves, minced
• 1 pound large or jumbo raw shrimp, peeled and deveined (leave the tail end of the shell on to prevent overcooking; the packaged frozen shrimp I bought at the supermarket still had shells on, but were deveined – 20 minutes in a bowl of water thawed them enough to peel the shells quite easily)
• 1 teaspoon cornstarch

Etc.

• cooked rice or noodles, for serving
• thinly sliced scallions, for serving (optional)
• toasted sesame seeds, for serving (optional)

Preheat oven to 425 degrees and make sure a rack is in the center of the oven. Line a sheet with foil or parchment.

In a medium bowl, combine the broccoli with the olive oil, salt, and pepper, then spread over 1 half of the sheet pan.

Put in the oven for 12 minutes.

Meanwhile, whisk together the honey, soy sauce, sambal oelek, and garlic. Pour over the shrimp and toss to combine.

Remove the pan with broccoli from the oven and use tongs to flip it. Lightly spray the empty half of the pan with cooking spray, then spread the shrimp in an even layer on the empty side.

Cook an additional 8-12 minutes, until the shrimp are opaque and pink,not gray.

Meanwhile, pour a few tablespoons of the remaining sauce from the shrimp into a small saucepan and whisk in the cornstarch until smooth. Add the remaining sauce and cook over medium heat, whisking frequently, until it thickens, about 5 minutes, then remove from the heat.

Serve with the shrimp and broccoli over rice or noodles, and drizzled with the sauce. Sprinkle with scallions and/or toasted sesame seeds, if desired.

Peas from the garden at work!

Honey Garlic Shrimp

From Savory Simple.

For broccoli:

• 3 cups broccoli florets, cut into bite sized pieces
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

For shrimp:

• 1/4 cup honey
• 1/4 cup soy sauce
• 2 teaspoons sambal oelek or 1 teaspoon crushed red pepper flakes
• 2 medium garlic cloves, minced
• 1 pound large or jumbo raw shrimp, peeled and deveined

Etc.

• cooked rice or noodles, for serving
• thinly sliced scallions, for serving (optional)
• toasted sesame seeds, for serving (optional)

Preheat oven to 425 degrees and make sure a rack is in the center of the oven. Line a sheet with foil or parchment.

In a medium bowl, combine the broccoli with the olive oil, salt, and pepper, then spread over 1 half of the sheet pan. Put in the oven for 12 minutes.

Meanwhile, whisk together the honey, soy sauce, sambal oelek, and garlic. Pour over the shrimp and toss to combine.

Remove the pan with broccoli from the oven and use tongs to flip it. Lightly spray the empty half of the pan with cooking spray, then spread the shrimp in an even layer on the empty side. Cook an additional 8-12 minutes, until the shrimp are opaque and pink,not gray.

Meanwhile, pour a few tablespoons of the remaining sauce from the shrimp into a small saucepan and whisk in the cornstarch until smooth. Add the remaining sauce and cook over medium heat, whisking frequently, until it thickens, about 5 minutes, then remove from the heat.

Serve with the shrimp and broccoli over rice or noodles, and drizzled with the sauce. Sprinkle with scallions and/or toasted sesame seeds, if desired.