Paleo Sheet Pan Sweet & Spicy Shrimp
Succulent shrimp, crunchy veggies, doused in a delicious sweet & spicy sauce! This recipe will have dinner on the table in less than 30 minutes!
Servings 4 servings
Calories 338kcal
Ingredients
- 1 lb medium/large shrimp deveined, defrosted, raw
- 2 red bell pepper chopped
- 9 ounces snow peas
- 6 ounces broccoli florets or 1 cup
- ½ cup red onion chopped
- cooking spray
- salt
Sweet & Spicy Sauce
- ⅓ cup coconut aminos
- 2 tablespoon sriracha sauce
- 2 tablespoon honey
- 1 teaspoon tapioca flour or other starch
- 2 garlic cloves minced
- ⅛ tsp ginger powder
Garnish
- ½ cup cashews or peanuts
- 1 tsp sesame seeds
Instructions
- Preheat oven to 375F.
- Spray cooking sheet with cooking spray and line up contents across it. You don't have to put them in neat little rows like I did, you can arrange them however you want.
- Spray the top of the shrimp and veggies with cooking spray (this is why I use a good quality brand such as an avocado oil version) and sprinkle with salt. Bake for 15-20 minutes until the shrimp is pink and the veggies (especially the broccoli) is fork tender.
- While your mix is baking, you'll want to make the sauce. Add all ingredients of sauce to a small nonstick pan over medium-low heat. Using a silicone spatula continually stir/whisk until the mixture is hot and has thickened up, this should take 5-7 minutes.
- When sheet pan mix is done, pour the sauce over it and toss until all the veggies and shrimp are well coated.
- Sprinkle cashews and sesame seeds over the pan for garnish. Serve immediately or use for meal prep!
Nutrition
Calories: 338kcal | Carbohydrates: 32g | Protein: 29g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 1635mg | Potassium: 613mg | Fiber: 4g | Sugar: 16g | Vitamin A: 2820IU | Vitamin C: 163.7mg | Calcium: 236mg | Iron: 5.4mg