- 1 lb. large shrimp deveined and peeled
- 2 red bell peppers chopped
- 9 ounces snow peas
- 6 ounces broccoli florets
- 6 ounces cauliflower florets
- 1/2 cup red onion chopped
- 1/3 cup coconut aminos
- 1-2 Tbsp sriracha
- 1 Tbsp honey or agave
- 1 tsp tapioca flour
- 2 garlic cloves minced
- 1/8 tsp ginger powder
- 1/2 cup cashews or peanuts
- 1 tsp sesame seeds toasted
Preheat oven to 375F.
Spray sheet pan with cooking spray and line up contents across it.
Spray the top of the shrimp and veggies with a good quality cooking spray, like avocado and sprinkle with salt. Bake for 15-20 minutes until the shrimp is pink and the veggies are fork tender.
Make the sauce while your mix is baking. 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, 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.
Nutrition per serving: 320 calories; 9g total fat (2g saturated); 550 mg sodium; 31g carbohydrates; 6g dietary fiber; 17g sugar (4g added); 31g protein