Broiled Shrimp and Broccoli with Cashew Sauce
A healthy alternative to takeout this Broiled Shrimp and Broccoli with Cashew Sauce. This recipe is the perfect weeknight recipe, ready in 15 minutes, super easy to prepare and has a great nutty, spicy creamy sauce to serve on top or alongside the perfectly broiled Broccoli and Shrimp.
Servings: 4
Ingredients
- 3 Tbs. cashew butter
- 2 Tbs. reduced-sodium soy sauce
- 1-1/2 tsp. maple syrup or honey
- 1-1/2 tsp. Asian sesame oil
- 1-1/2 tsp. Sriracha; more to taste
- 1-1/2 tsp. plain rice vinegar
- 1-1/2 tsp. freshly squeezed lime juice
- 1-1/4 lb. extra-large shrimp 26 to 30 per lb., peeled and deveined
- 1 lb. 1-inch broccoli florets about 4 cups
- 1 Tbs. olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Position a rack about 6 inches from the broiler element and heat the broiler on high. Line a large rimmed sheet pan with parchement paper
- In a medium bowl, whisk the cashew butter, soy sauce, maple syrup, sesame oil, Sriracha, vinegar, lime juice, and 2 Tbs. warm water until smooth. Set aside half of the sauce for serving and toss the shrimp with the remaining sauce.
- On the prepared pan, toss the broccoli with the olive oil and season with salt and pepper. Arrange in a single layer and broil until lightly browned on the edges, about 3 minutes, keeping a close eye on the pan and tossing occasionally to prevent burning.
- Arrange the shrimp on and around the broccoli, spreading it out evenly. Return the pan to the oven and broil until the broccoli is charred on the edges and the shrimp are just cooked through, 3 to 5 minutes more.
- Serve the shrimp and broccoli with the reserved peanut sauce on the side for dipping.