Sweet and savory glazed shrimp meet crispy roasted broccoli in this easy weeknight meal. The sticky maple-soy sauce comes together in minutes and doubles as a drizzle for the whole dish.
Ingredients
- 1 cup quinoa
- 1 (12 - oz.) bag broccoli florets
- 3 Tbsp. olive oil, divided
- 1 lemon
- ¼ cup reduced-sodium soy sauce
- 3 Tbsp. maple syrup
- 2 cloves garlic, minced
- 1 Tbsp. grated ginger
- 1 (16 - oz.) pkg. frozen raw large shrimp, thawed
Steps
- Cook quinoa according to package directions. Fluff with fork and set aside.
- Preheat oven to 425°F. Line a baking sheet with parchment. On baking sheet, toss broccoli with 2 tablespoons oil and season with salt and pepper. Spread in an even layer and roast until the edges are lightly browned, 14–18 minutes.
- Meanwhile, zest and juice lemon into a small bowl. Add soy sauce, syrup, garlic and ginger. Season with salt and pepper. Whisk to combine.
- Pat shrimp dry. Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add shrimp in a single layer and cook until just pink, 1–2 minutes per side.
- Reduce heat to medium. Pour maple-soy sauce into skillet. Toss shrimp in sauce just until glossy, 30–60 seconds. Transfer shrimp to a plate and cook sauce until slightly thickened, another 1–2 minutes.
- Divide quinoa among 4 bowls. Top with roasted broccoli and glazed shrimp. Spoon any remaining sauce over top.
This recipe is
- Nut-free
- Dairy-free
- Egg-free
- Lactose-free
Tags
- easy weeknight dinners
- Fresh Magazine October November 2026