Shrimp and Veggie One Pan Sheet Dinner
/What’s for dinner……..that notorious question we are asked, often daily, by our family members and sometimes ourselves! It can feel downright overwhelming at times. In moments like these, when I need something super simple to get on the table in record speed, I turn to one-pan sheet dinners in my oven!
This recipe is super customizable- the variations I have tried are listed, but they are truly endless. It’s the mildly spicy and savory sauce that makes this a hit for all in my home!
INGREDIENTS
1 lb. asparagus, broccoli, broccolini, or zucchini, cut into bite-sized pieces
1 tbsp olive oil or refined coconut oil (so no coconutty taste!)
3 tbsp soy sauce or coconut aminos if soy free
1 tsp grated or minced fresh ginger
1 tbsp sriracha or other Asian chili-garlic sauce
2 tsp sesame oil
1 lb. uncooked peeled and deveined medium shrimp
Sea salt
Freshly ground black pepper
Cooked white or brown rice, for serving (omit for paleo)
one lemon or lime, cut into wedges
1/4 c thinly sliced scallions, for serving (optional)
1/2 c grape tomatoes (optional)
INSTRUCTIONS
Arrange a rack in the middle of the oven and heat to 400°F.
Place the veggies on a rimmed baking sheet, drizzle with oil, and toss to evenly coat. Spread into an even layer and roast for 10 minutes. Meanwhile, whisk the soy sauce or coconut aminos, ginger, chili-garlic sauce, and sesame oil together in a small bowl; set aside. Season the shrimp with salt and pepper.
Add the shrimp and soy sauce/coconut aminos mixture to baking sheet, toss with the veggies, and spread back into an even layer. Add citrus wedges around the shrimp and veggies. Roast again, stirring halfway through, until the shrimp are just opaque and the broccoli is tender, 6 to 8 minutes more. Serve in bowls over rice if desired, sprinkled with the scallions or cut grape tomatoes. Enjoy!
RECIPE NOTES
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
