Fine Cooking Magazine - November/December 2020

Servings: 4

Inspired by Southeast Asian shrimp satay, this one-pan dish is a weeknight favorite. Taste the peanut sauce before tossing it with the shrimp. If you want it spicier, add more Sriracha.

Ingredients

Cooking spray
3 Tbs. creamy peanut butter,preferably natural
2 Tbs. reduced-sodium soy sauce
1-1/2 tsp. packed dark brown sugar
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

Calories (kcal) : 320
Fat Calories (kcal): 120
Fat (g): 14
Saturated Fat (g): 2
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 3.5
Cholesterol (mg): 215
Sodium (mg): 810
Carbohydrates (g): 13
Fiber (g): 4
Protein (g): 35

Preparation

Position a rack about 6 inches from the broiler element and heat the broiler on high. Line a large rimmed sheet pan with aluminum foil and mist it with cooking spray.
In a medium bowl, whisk the peanut butter, soy sauce, brown sugar, 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.

(8 ratings) Read Reviews

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Reviews (8 reviews)

user-4811830 | 08/06/2016
This was great. I was a little skeptical, but it was fast, easy, and flavorful. I upped the veggies with some corn and red pepper and served it with rice. My husband thinks it needs more sauce, so I plan to double it on the side for him next time I thought it was good as is. I see this as a frequent weeknight dinner. Thanks, Fine Cooking!
CastleRocker | 04/27/2016
I really wanted to love this recipe. It has all the elements I normally search for: low fat, healthy, tasty, and easy to make. The peanut sauce was delicious but the broccoli was bland and needed some seasoning before cooking. Would love to hear how other cooks spiced this one up.

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What We're Cooking Now

Name: Broiled Shrimp & Broccoli with Spicy Peanut Sauce
Yield: 4 servings
Cuisine: Asian
Ingredients: Cooking spray; 3 Tbs. creamy peanut butter,preferably natural; 2 Tbs. reduced-sodium soy sauce; 1-1/2 tsp. packed dark brown sugar; 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