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+ servings

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
Author Kelli Shallal MPH RD


Sweet & Spicy Sauce



  • 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