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
- 1 lb medium/large shrimp deveined, defrosted, raw
- 2 red bell pepper chopped
- 9 ounces snow peas
- 6 ounces broccoli florets or 1 cup
- 1/2 cup red onion chopped
- cooking spray
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!
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