Roasted Chili-Garlic Shrimp with Broccoli
1 pound broccoli, cut into bite-sized florets
1 tablespoon OLIVE & VINE Rich Roasted Garlic infused olive oil
3 tablespoons soy sauce
1 tablespoon grated or minced fresh ginger
1 tablespoon Asian chili-garlic sauce
2 teaspoons OLIVE & VINE Roasted Sesame Oil
1 pound uncooked, peeled and deveined medium shrimp
Salt to taste
Freshly ground black pepper to taste
Cooked white or brown rice for serving
1/4 cup thinly sliced scallions
1 teaspoon sesame seeds
Preheat oven to 400°F.
Place the broccoli on a rimmed baking sheet, drizzle with the olive oil, and toss to coat evenly. Spread into an even layer and roast on a middle rack for 10 minutes.
Meanwhile, whisk the soy sauce, ginger, chili-garlic sauce, and sesame oil together in a small bowl and set aside. Season the shrimp with salt and pepper.
Add the shrimp and soy sauce mixture to baking sheet, toss with the broccoli, and spread back into an even layer. Roast again, stirring halfway through, until the shrimp are just opaque and the broccoli is tender, 6 to 8 minutes more. Serve in bowls over rice (optional) and sprinkle with the scallions.
Adapted from Kitchn.