Instructions

• Preheat the oven to 425°F. Line a sheet pan with foil or parchment if desired for easier cleanup.
• Make the peanut sauce: in a medium bowl whisk together ½ cup natural peanut butter, 2 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, 2 tablespoons brown sugar, 1–3 teaspoons chili garlic sauce (use the amount you like), 1 tablespoon fresh lime juice, 2–3 garlic cloves (pressed or grated), and 1–2 tablespoons grated fresh ginger (from the 1–2 inch piece). Whisk in 2–4 tablespoons warm water until the sauce is smooth and pourable.
• Pour half of the peanut sauce over the 1 pound peeled and deveined shrimp in a bowl; reserve the other half of the sauce in a separate bowl or jar. Stir the shrimp to coat completely and let sit for up to 15 minutes (no longer).
• Arrange 1–2 pounds broccoli florets in a single layer on the prepared sheet pan. Drizzle with 3 tablespoons olive oil, season with kosher salt and black pepper to taste, and toss so the florets are evenly coated.
• Roast the broccoli in the preheated oven for 10 minutes, until the edges begin to brown.
• Remove the sheet pan from the oven and add the sauced shrimp in a single layer on top of (or next to) the broccoli. Spoon any marinade clinging to the shrimp bowl onto the shrimp/broccoli if desired. Return the pan to the oven and roast about 5 minutes, until the shrimp are opaque and cooked through.
• Remove the pan from the oven, drizzle the reserved peanut sauce over the shrimp and broccoli, and gently toss on the sheet pan to coat everything evenly.
• Serve immediately. Garnish with sesame seeds and sliced green onion if desired. Serve alone or with rice.