While the shrimp and veggies cook, boil rice noodles for a quick side.
Ingredients
1.5poundmedium shrimp in shells, peeled, deveined, and patted dry
3carrots, thinly sliced
3cupsbroccoli florets
2red peppers, sliced thin
2Tbsp.reduced-sodium soy sauce, + extra for serving
2Tbsp.canola oil
1Tbsp.fish sauce
1Tbsp.orange juice
1Tbsp.grated fresh ginger
2clovesgarlic, minced
1/4tsp.ground black pepper
1/4tsp.crushed red pepper
Cooked white rice
Orange slices, garnish
Cilantro, chopped, garnish
Instructions
Preheat oven to 400 degrees F. In a 15 x 10 x 1-inch baking pan, combine shrimp, carrots, broccoli, and red peppers.
In a small bowl, whisk 2 tablespoons oil, the soy sauce, fish sauce, orange juice, ginger, garlic, 1/4 teaspoon black pepper, and the crushed red pepper. Pour over shrimp and vegetables; toss to coat. Roast 10 to 15 minutes or until vegetables are crisp-tender and shrimp is opaque. If desired, serve with orange slices and cilantro.
Pull from the oven and serve with rice, quinoa, or noodles.
Drizzle with a tiny bit of soy sauce.
If desired, serve with orange slices and cilantro.