Baking sheet + protein + vegetables + seasoning +oil = DINNER. Once you master the concept, creating new combos is easy. So break out your sheet pan and try these tray-riffic meals from our September issue.
Hoisin Shrimp with Bok Choy, Shiitakes and Peppers
Makes: 4 servings
Prep: 20 mins
Roast: 20 mins at 450°
1/4 cup hoisin sauce
2 tablespoons reduced-sodium soy sauce, plus more for serving (optional)
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
1 teaspoon sriracha
1 large bok choy, cut into 3-inch pieces
2 sweet red peppers, seeded and cut into 1/2-inch strips
1 pound small shiitake mushrooms, stems removed
2 tablespoons canola oil
1 1/2 pounds jumbo shrimp, peeled and deveined
2 teaspoons toasted sesame seeds
Chopped scallions (optional)
Heat oven to 450º. Line a 13 x 9-inch rimmed sheet pan with nonstick foil.
In a small bowl, combine hoisin, soy sauce, vinegar, sesame oil and sriracha. Set aside.
Place bok choy, peppers and shiitakes on prepared sheet pan. Combine 3 tbsp of the hoisin mixture with canola oil. Pour over vegetables and toss to coat.
Toss shrimp with remaining hoisin mixture. Place shrimp over vegetables.
Roast at 450º for 20 minutes. Garnish with sesame seeds and, if using, scallions. Serve with additional soy sauce if desired.
Tip: For best results, use a rimmed pan and line with nonstick foil or parchment.