A sheet-pan dinner: potatoes roast until crispy, then honey-sriracha shrimp and broccoli join the tray to finish. One serving is 26.5g of protein for 322 calories.

Giving the potatoes a 30-minute head start means the quick-cooking shrimp doesn’t overcook waiting for them.

Ingredients

  • For the potatoes
  • Potatoes — 2 medium, ~300 g total [P 6 C 52 F 0]
  • Olive oil — 1 tsp (or spray)
  • Salt, pepper, garlic powder, paprika, chilli powder — to taste
  • For the shrimp & broccoli
  • Raw shrimp — 250 g (about 14 x-large), peeled & deveined [P 48 C 0 F 3]
  • Frozen broccoli — 2 cups [P 5 C 12 F 1]
  • Honey — 1 tbsp
  • Low-sodium soy sauce — 1 tbsp [P 1 C 1 F 0]
  • Hot sauce — 1 tsp (sriracha)
  • Minced garlic — 1 tbsp
  • Olive oil — 1 tsp (or spray)
  • Salt, pepper, paprika, chilli powder — to taste

Method

  1. Roast the potatoes. Heat oven to 450°F / 230°C. Cube, season, and bake 30 minutes.
  2. Season the shrimp. Toss the shrimp and broccoli with oil, soy, honey, hot sauce, garlic and spices.
  3. Finish. Make room on the tray, add the shrimp and broccoli, and bake everything 10 more minutes.

What to eat it with

  • Sesame seeds and green onion.
  • A side of rice — if you want more carbs.
  • Extra hot sauce.

Variations

  • Fresh broccoli: crispier finish (add a little more time).
  • Any veg: peppers, green beans.
  • Sweet potato for the base.

Honest notes

  • Fibre: about 6g a serving, from the potatoes and broccoli.
  • Shrimp note: naturally very lean — almost no fat comes from it.
  • Macros: reconcile with the per-serving 322 cal / 26.5g protein listed; no correction needed.