Sheet Pan Korean Gochujang Shrimp and Broccoli

I absolutely adore this sheet pan meal for its incredible flavor and minimal cleanup. The sweet and spicy kick from the gochujang sauce coats the shrimp and broccoli beautifully, creating a dish that tastes like it took hours but is ready in under 30 minutes. It's perfect for a busy weeknight when you want something delicious and satisfying without a lot of fuss. Even if you're new to cooking, this recipe is incredibly straightforward and forgiving.

Ingredients

• 1.5 lbs broccoli florets
• 1 lb large shrimp, peeled and deveined
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 tbsp olive oil
• Cooked rice, for serving (optional)
• Sesame seeds, for garnish (optional)
• Sliced green onions, for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. In a large bowl, whisk together the gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger.
3. Add the broccoli florets to the bowl with the sauce and toss to coat evenly. Spread the broccoli in a single layer on one half of the prepared baking sheet.
4. Add the shrimp to the same bowl (no need to wash it). Drizzle with olive oil and toss to coat. Add the shrimp to the other half of the baking sheet, ensuring it's in a single layer and not overcrowded.
5. Roast for 12-15 minutes, or until the broccoli is tender-crisp and the shrimp are pink and cooked through.
6. Serve immediately over cooked rice, garnished with sesame seeds and sliced green onions, if desired.