​​Sheet Pan Shrimp and Broccoli with Brown Rice

Prep Time: 15 minutes
Cook Time: 35 minutes
 
Ingredients
Serves 4
Rice
  • 1 cup uncooked brown rice
  • 3 cups water
  • 3 cups vegetable broth, low-sodium
Shrimp and Broccoli
  • 4 cups fresh broccoli florets
  • 3 tablespoons olive oil, divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons soy sauce
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon sriracha
  • 1 pound shrimp, peeled and deveined
  • 2 scallions, thinly sliced (green parts only)
  • 2 teaspoons white sesame seeds
 
Instructions
  1. Add the rice to a fine-mesh strainer and rinse under cold water until the water is mostly clear to remove excess starch. Brown rice is an excellent addition to cancer-fighting recipes, but failing to rinse the starch on the outside will result in gluey, almost sticky rice.
  2. Bring the water and broth to a boil over high heat. Stir in the rice once boiling.
  3. Reduce the heat as needed to prevent the pot from overflowing but keep it high enough to maintain a steady boil.
  4. Cook the rice for 30 minutes, drain any excess cooking liquid, return to the saucepan, cover with a lid, and steam the brown rice for 10 minutes before fluffing.
  5. Preheat your oven to 400 degrees Fahrenheit as the rice cooks, and line a baking sheet with aluminum foil.
  6. Toss the broccoli with half the olive oil and season with salt and black pepper.
  7. Spread the broccoli in a single layer and roast for 10 minutes.
  8. Whisk the remaining oil, soy sauce, garlic, ginger, and sriracha together in a large bowl. Add the shrimp and toss to coat.
  9. Transfer the shrimp to the pan with the broccoli, toss together, and return to the oven to roast for 6 minutes. The shrimp are done when they are pink and opaque.
  10. Divide the rice between three bowls, then top with broccoli and shrimp.
  11. Garnish with scallions and white sesame seeds, then serve.

Recipe Notes
Do not use the quick cook variety of brown rice.
Tamari can be used in place of soy sauce if gluten-free. Use coconut aminos if soy-free.