Crispy Panko Crusted Shrimp with Roasted Broccoli
Prep time
Cook time
Total time
Serves: 2
  • ¾ tsp brown sugar
  • 1 tbsp sriracha sauce
  • 1 large egg
  • ¼ cup Japanese style panko breadcrumbs
  • ¾ lb raw shrimp, peeled and deveined (tails on)
  • 2 tbsp canola oil
  • 1 large head of broccoli
  • Olive oil
  • Salt and pepper
  1. Turn oven on to high broil.
  2. in a shallow dish, whisk together the brown sugar, Sriracha sauce, and egg. Combine the panko breadcrumbs in another swallow bowl.
  3. Working in batches, dip the shrimp in the egg mixture, then the breadcrumbs and lay on a plate.
  4. Wash and cut broccoli into bite size pieces. Lay on baking sheet, season with olive oil, salt, and pepper. Broil on high for 10-12 minutes, tossing halfway through.
  5. Heat 1 tbsp canola oil in large skillet over medium heat. Add half the shrimp and cook 2-3 minutes/side. Remove from pan. Add last 1 tbsp canola oil and add remaining half of shrimp. Cook 2-3 minutes/side.
  6. Once broccoli starts browning, remove from oven and serve with shrimp.
  7. *To keep shrimp warm, keep covered on plate with foil.
Recipe by Meg's Meal Planning at