NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

1 medium sweet potato

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp sesame seeds

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss them on the baking sheet with olive oil, sea salt, and black pepper.

• 3

  Roast the sweet potatoes for 15 minutes, then add the broccoli florets to the tray and roast for an additional 10 minutes until the vegetables are tender and slightly browned.

• 4

  While the vegetables roast, whisk together the tamari, toasted sesame oil, grated ginger, and minced garlic in a small bowl to create the glaze.

• 5

  Pat the shrimp dry with paper towels to ensure a good sear.

• 6

  Heat a large non-stick skillet over medium-high heat and add the shrimp, cooking for 2 minutes per side until they turn pink and opaque.

• 7

  Pour the sesame glaze into the skillet with the shrimp and toss for 1 minute until the sauce thickens and coats the shrimp perfectly.

• 8

  Plate the roasted sweet potatoes and broccoli, top with the glazed shrimp, and garnish with sesame seeds before serving.