This recipe is not only easy and delicious, it’s good for you, too! (Oh, and one more very important fact: you only need one sheet pan and one bowl.)
Here’s what Bright Sky Nutrition wants you to know:
- Shrimp is high in several vitamins and minerals, and is a great source of protein.
- Eating shrimp may also promote heart and brain health because of the Omega-3 fatty acids.
- Broccoli contains sulforaphane. Sulforaphane is a powerful phytochemical that has been linked to multiple health benefits, including improved heart health and digestion.
Back to this delicious, one-sheet-pan, one-bowl recipe!
Yields 7 to 8, 1-cup servings
Prep time: 1 hour, 45 minutes
Ingredients
- 1 pound shrimp, deveined
- 2 c broccoli (or other vegetables good for roasting)
- 1 lemon, cut into slices (optional)
- 1 Tbsp sesame oil
- Salt and pepper
- 1 Tbsp butter or ghee, melted
- 1/4 c coconut aminos
- 1 to 2 Tbsp garlic, minced
Directions
- Preheat the oven to 400°F.
- In a bowl, mix broccoli, sesame oil, salt, and pepper.
- Place the broccoli mixture on 1/2 of a parchment-lined baking dish. (You can also add lemon slices, if you’d like.)
- Cook the broccoli for 25 minutes.
- While the broccoli is cooking, add your shrimp (be sure the shrimp is dried), melted butter, coconut aminos, and garlic to the same bowl you used for the broccoli. Mix to combine.
- After the broccoli has cooked for 25 minutes, remove from the oven and add the shrimp mixture to the other side of the sheet pan. Cook until shrimp is done (about 8 to 10 minutes).
Serve in a bowl. Consider adding cauliflower rice. Super simple and delicious. You can find the exact recipe on page 132 in the Whole 30 Fast & Easy cookbook.
