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–+ servings

Orange Sriracha Shrimp & Broccoli with Pecan Crunch

Sticky orange marmalade and sriracha turn shrimp into the kind of sweet-heat chaos you’ll “accidentally” make again next week. Crispy broccoli gets a pecan-orange crunch crown, because clearly we’re not settling for boring vegetables today.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Servings 2

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 tablespoon sesame oil
  • 4 tablespoons sriracha sauce divided
  • 4 tablespoons soy sauce divided
  • 4 cups broccoli florets about 1 pound
  • 1 pound frozen breaded shrimp
  • 2 tablespoons rice vinegar
  • ⅓ cup orange marmalade
  • 1 large orange zested and juiced (about 1 teaspoon zest and ⅓ cup juice)
  • 1 tablespoon fresh ginger grated
  • ½ cup sliced green onions
  • 2 cups cooked white rice for serving
  • ½ cup pecans
  • ½ teaspoon garlic powder
  • Orange slices for serving

Instructions

  • Preheat and Prep Pans: Heat the oven to 425°F and line two sheet pans with foil so cleanup doesn’t ruin your mood later.
  • Season Broccoli: In a large bowl, whisk together the sesame oil, 1 tablespoon sriracha sauce, and 1 tablespoon soy sauce. Add the broccoli and toss until evenly coated.
  • Roast Broccoli: Spread the broccoli in a single layer on one sheet pan. Roast until browned at the edges and crisp-tender, about 12 to 15 minutes.
  • Bake Shrimp: Spread the frozen breaded shrimp in a single layer on the second sheet pan. Bake until hot and crispy, about 10 to 12 minutes.
  • Build Orange Sriracha Sauce: While everything bakes, set a small saucepan over medium heat. Stir together the remaining 3 tablespoons sriracha sauce, remaining 3 tablespoons soy sauce, rice vinegar, orange marmalade, and the orange juice until smooth.
  • Simmer and Finish Sauce: Stir in the grated ginger and sliced green onions. Simmer, stirring often, until the sauce looks slightly thicker and glossy, about 2 to 3 minutes.
  • Coat Shrimp: Pour the sauce over the baked shrimp on the sheet pan and toss gently until every piece is coated and shiny.
  • Make Pecan Crunch: Crush the pecans in a zip-top bag using a rolling pin until you have small bits. Add the orange zest and garlic powder, seal, and shake to combine.
  • Top and Toast Broccoli: Sprinkle the pecan crunch over the roasted broccoli. Return it to the oven just to toast the topping, about 3 to 5 minutes.
  • Serve: Spoon the cooked rice into bowls, pile on the saucy shrimp, and serve the crunchy broccoli alongside. Add orange slices on the side for a little flair and a not-so-subtle hint of what’s making everything taste so good.