Sheet Pan Teriyaki Shrimp with Broccoli and Peppers
Cilantro-Cashew Rice Noodles
Ingredients
- 6 Tbsp low-sodium soy sauce
- 3 Tbsp mirin
- 3 Tbsp dark sesame oil
- 2 Tbsp minced garlic
- 1 Tbsp ginger paste
- 1 Tbsp honey
- 2 (12-oz) pkg broccoli florets
- 2 red bell peppers, sliced
- 2 lb peeled and deveined, large raw shrimp (see Note)
Instructions
- Preheat oven to 450°F. Stir together soy sauce, mirin, oil, garlic, ginger paste, and honey.
- Toss together broccoli, bell peppers, and half of soy sauce mixture in a bowl. Toss together shrimp and remaining half of soy sauce mixture in a second bowl.
- Spread broccoli mixture in a single layer on a large parchment paper-lined rimmed baking sheet. Bake 10 minutes.
- Add shrimp to baking sheet; bake 5 to 7 minutes longer or just until shrimp turn pink.
Side Dish Ingredients
- 1 (8-oz) pkg rice noodles
- ½ cup roasted, salted cashews
- 1 Tbsp dark sesame oil
- 1 Tbsp rice wine vinegar
- 1 Tbsp low-sodium soy sauce
- ¼ cup chopped fresh cilantro
Side Dish Instructions
- Cook noodles according to package directions.
- Toss noodles with nuts, oil, vinegar, soy sauce, and cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
261
|
221
|
482
|
| Fat (g) | 9 | 7 | 16 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 26 | 3 | 29 |
| Carb (g) | 19 | 38 | 57 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 869 | 249 | 1118 |
Low Calorie Meal Plan
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