This easy sheet pan shrimp recipe came about out of necessity and it’s delicious! If like me, you are in need of a simple, quick meatless meal for Fridays in Lent, or throughout the year, this one is for you! I love a good fish or shrimp recipe, but most take more time or do not keep well. You can’t exactly throw fish in the slow cooker (if you have, let me know)! Fridays tend to be one of my busiest work days, so I created this quick and tasty easy sheet pan shrimp recipe to fit the bill! It’s AIP, Paleo, and Whole30 friendly and also great reheated later so I can make it ahead of time.
Easy Sheet Pan Shrimp Ingredients:
- 1lb. frozen shrimp, thawed
- 2 cups of frozen broccoli
- 16 oz. cubed sweet potato, frozen or fresh
- 1-2 Tbs. avocado oil or olive oil
- 1-2 tsps. sea salt, divided*
- 1/4 tsp. black pepper, divided (omit for AIP)*
- 1/4 – 1/2 tsp. garlic powder*
- 1/4 – 1/2 tsp. basil*
- 1 tsp. nutritional yeast (more for a cheesier taste)*
*All seasoning measurements are approximate. Season to taste. I know this drives some folks crazy, but I don’t routinely measure seasonings when cooking. Remember, cooking is more forgiving than baking. 😉
Directions:
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Spread the sweet potato and broccoli in an even layer on the baking sheet and drizzle with avocado oil. Sprinkle with salt and pepper to taste. Bake in oven for 20 minutes.
- Meanwhile, make sure the shrimp is thawed. Salt and pepper the shrimp to taste and mix in a bowl (or the strainer you used to thaw the shrimp) to distribute the seasonings evenly.
- Once the vegetables have baked for 20 minutes, add the shrimp evenly to the pan. You may have to rearrange a little bit to make room. It will be crowded, but do your best to have one even layer for best results.
- Sprinkle with garlic powder, basil, and nutritional yeast to taste. Bake in the oven for 8-10 minutes, or until the shrimp are pink and done.
- Allow to cook for a few minutes before enjoying. Store leftovers in an airtight glass container in the fridge for a couple of days.
So there you have a simple and easy sheet pan shrimp recipe with plenty of veggies! Did you make this recipe? Comment below or tag @simplywholesomeroots on Instagram or Facebook and hashtag it #simplywholesomeroots. If you enjoyed this recipe, try my fried shrimp!
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