SERVES 4
TOTAL TIME: 30 minutes
If your shrimp are larger or smaller, be sure to alter their cooking time in step 2 accordingly. This dish comes together quickly, so be ready to start cooking the sauce as soon as you put the shrimp and vegetables into the oven. Serve with rice.
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1 |
pound extra-large shrimp (21 to 25 per pound), peeled and deveined |
|
1 |
pound asparagus, trimmed and cut on bias into 2.inch lengths |
|
2 |
tablespoons vegetable oil |
|
3 |
garlic cloves, minced |
|
1 |
teaspoon grated fresh ginger |
|
Salt and pepper |
|
|
6 |
tablespoons water |
|
3 |
tablespoons soy sauce |
|
¼ |
teaspoon grated orange zest plus |
|
2 |
tablespoons juice |
|
2 |
teaspoons cornstarch |
|
7 |
teaspoons sugar |
|
¼ |
teaspoon red pepper flakes |
|
1 |
cup frozen shelled edamame, thawed |
|
2 |
scallions, sliced thin on bias |
1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss shrimp, asparagus, oil, garlic, and ginger together in large bowl and season lightly with salt and pepper.
2. Working quickly, spread shrimp and vegetables in even layer on hot baking sheet. Roast until shrimp is opaque throughout and asparagus is crisp-tender, 6 to 10 minutes, stirring halfway through roasting.
3. Meanwhile, whisk water, soy sauce, orange zest, cornstarch, sugar, and pepper flakes in large bowl, then stir in edamame. Microwave sauce uncovered, whisking occasionally, until sauce has thickened and edamame are softened, 6 to 8 minutes. Stir in orange juice; cover to keep warm.
4. Transfer cooked shrimp and vegetables to bowl with sauce and toss to combine. Sprinkle with scallions and serve.
VARIATION
SHEET PAN STIR-FRY WITH SHRIMP AND SNAP PEAS
Substitute 1 red bell pepper, stemmed, seeded, and sliced into ¼-inch strips, and 12 ounces trimmed snap peas for asparagus. Substitute 1 (8-ounce) can water chestnuts, rinsed and thoroughly dried, for edamame.