Broiled Shrimp & Broccoli with Spicy Peanut Sauce

Featured in the Honolulu Star-Advertiser on May 15, 2019.


Broiled Shrimp & Broccoli with Spicy Peanut Sauce

  • Cooking spray
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons low-sodium shoyu
  • 1 1/2 teaspoons packed dark brown sugar
  • 1 1/2 teaspoons sesame oil
  • 1 1/2 teaspoons Sriracha
  • 1 1/2 teaspoons rice vinegar
  • 1 1/2 teaspoons freshly squeezed lime juice
  • 1 1/4 pounds extra-large shrimp (26-30 per pound), peeled and deveined
  • 4 cups 1-inch broccoli florets
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper


  1. Position oven rack about 6 inches from broiler element and heat broiler on high.
  2. In a large sheet pan mist with cooking spray.
  3. In a medium bowl, whisk together peanut butter, shoyu, brown sugar, sesame oil, Sriracha, vinegar, lime juice, and 2 tablespoons warm water until smooth.
  4. Set aside half of the sauce for serving.
  5. Toss shrimp with remaining sauce.
  6. On prepared pan, toss broccoli with olive oil and season with salt and pepper.
  7. Arrange in a single layer and broil for 3 minutes or until lightly browned on edges.
  8. Arrange shrimp on and around the broccoli, spreading it out evenly.
  9. Return pan to oven and broil 3-5 minutes or until broccoli is charred on edges and shrimp is cooked through.
  10. Serve shrimp and broccoli with reserved peanut sauce on side for dipping.

Serves 4.

Approximate Nutrient Analysis per serving (not including salt to taste):
280 calories, 14 g fat, 2.5 g saturated fat, 225 mg cholesterol, greater than 1400 mg sodium, 11 g carbohydrate, 2 g fiber, 4 g sugar, 30 g protein


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