Shrimp and Broccoli Sheet Pan Supper | Traeger®

Name: Shrimp and Broccoli Sheet Pan Supper | Traeger®
Total time: 33 min
Ingredients: 1 Pound large (31 to 40 per lb) raw peeled and deveined shrimp, tails left on if desired; 4 Ounces broccoli florets (about 2 cups); 4 Ounces sugar snap peas (about 1 cup), strings removed; 1 Large carrot, peeled and sliced ¼ inch thick; 4 Cloves 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 Tablespoons peanut oil or other neutral oil; 2 Tablespoons soy sauce; 2 Teaspoons corn starch; 2 Tablespoons brown sugar; 1 Tablespoon rice vinegar; 1 Teaspoon toasted sesame oil; 1 Ounce (2 Tbsp) unsalted butter, cut into 4 pieces

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When you are in the mood for stir-fry flavors but not for the actual act of stir frying, try this simple sheet pan version.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.traeger.com.

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Ingredients

1 Pound large (31 to 40 per lb) raw peeled and deveined shrimp, tails left on if desired
4 Ounces broccoli florets (about 2 cups)
4 Ounces sugar snap peas (about 1 cup), strings removed
1 Large carrot, peeled and sliced ¼ inch thick
4 Cloves 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 Tablespoons peanut oil or other neutral oil
2 Tablespoons soy sauce
2 Teaspoons corn starch
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 Teaspoon toasted sesame oil
1 Ounce (2 Tbsp) unsalted butter, cut into 4 pieces