This easy shrimp and broccoli recipe was reprinted with permission from Pamela Salzman's wonderful new cookbook, Quicker Than Quick. To make this low FODMAP omit the garlic, use maple syrup and reduce total broccoli to 3 cups.
1poundwild large shrimppeeled and deveined, rinsed and patted dry
Sea salt to tasteI use about ¼ teaspoon
Preheat the oven on to 425 degrees. Line a rimmed half sheet pan with unbleached parchment paper, if desired.
Place the broccoli on the sheet pan and drizzle with oil. Toss to coat, spread out on the sheet pan and roast for 10 minutes.
Make the sauce: whisk together in a large bowl the garlic, ginger, chili flakes, honey, and tamari. Toss the shrimp with the sauce in the bowl and pour everything onto the sheet pan with the broccoli. Spread out in one layer. Sprinkle with sea salt. Cook for another 6 minutes or until pink throughout. (medium shrimp will take a minute less.) Serve immediately.