Shrimp and Broccoli Sheet Pan Supper | Traeger®

Ingredients

• 1 Pound large (31 to 40 per lb) raw peeled and deveined shrimp, tails left on if desired
• 4 Ounce broccoli florets (about 2 cups)
• 4 Ounce sugar snap peas (about 1 cup), strings removed
• 1 Large carrot, peeled and sliced ¼ inch thick
• 4 Clove garlic, lightly smashed
• 1 2-inch piece fresh ginger, sliced between ¼ and ½ inch thick
• 1/2 Teaspoon kosher salt
• 1/4 Teaspoon freshly ground black pepper
• 2 Tablespoon peanut oil or other neutral oil
• 2 Tablespoon soy sauce
• 2 Teaspoon corn starch
• 2 Tablespoon brown sugar
• 1 Tablespoon rice vinegar
• 1 Teaspoon toasted sesame oil
• 1 Ounce (2 Tbsp) unsalted butter, cut into 4 pieces