Week 36: Sheet Pan Teriyaki Shrimp with Broccoli & Peppers
September 5, 2018
This week’s meal is Sheet Pan Teriyaki Shrimp with Broccoli and Peppers and Cilantro-Cashew Rice Noodles on the side! This is a great meal to prepare for guests as it looks as delicious as it tastes!
PREP TIME: 15 min
COOK TIME: 15 min
TOTAL: 30 min
• 6 Tbsp low-sodium soy sauce
• 3 Tbsp mirin
• 3 Tbsp dark sesame oil
• 2 Tbsp minced garlic
• 1 Tbsp ginger paste
• 1 Tbsp honey
• 2 (12-oz) pkg broccoli florets
• 2 red bell peppers, sliced
• 2 lb peeled & deveined, large raw shrimp
• 1 (8-oz) pkg rice noodles
• ½ cup roasted, salted cashews
• 1 Tbsp dark sesame oil
• 1 Tbsp rice wine vinegar
• 1 Tbsp low-sodium soy sauce
• ¼ cup chopped fresh cilantro
MAIN: Preheat oven to 450°F. Stir together soy sauce, mirin, oil, garlic, ginger paste, and honey. Toss together broccoli, bell peppers, and half of soy sauce mixture in a bowl. Toss together shrimp and remaining half of soy sauce mixture in a second bowl. Spread broccoli mixture in a single layer on a large parchment paper-lined rimmed baking sheet. Bake 10 minutes. Add shrimp to baking sheet; bake 5 to 7 minutes longer or just until shrimp turn pink.
SIDE: Cook noodles according to package directions. Toss noodles with nuts, oil, vinegar, soy sauce, and cilantro.
EXTRA: Garnish with chopped fresh cilantro and lime wedges for taste.
NUTRITION AT A GLANCE:
MAIN DISH: 6 servings, 261 calories, 9 g fat, 1 g saturated fat, 26 g protein, 19 g carbohydrates, 4 g fiber, 869 mg sodium
SIDE DISH: 6 servings, 221 calories, 7 g fat, 1 g saturated fat, 3 g protein, 38 g carbohydrates, 1 g fiber, 249 mg sodium