Name: Sheet Pan Shrimp Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Dairy-Free
Ingredients: 20 shrimp, fresh or frozen; 2 bell peppers, sliced; 2 carrots, peeled and sliced; 1 head broccoli, florets removed; 1 cup snap peas; 2 tablespoons olive oil; 2 tablespoons tamari, soy sauce or coconut aminos; 1 tablespoon honey; 1” fresh ginger, grated; 2 cloves garlic, minced; Sesame seeds, to serve

Sheet Pan Shrimp Stir-Fry

Author: Stephanie Kay

This one-pan sheet pan shrimp stir-fry is a quick and easy weeknight meal packed full of protein, veggies and healthy fats. Not to mention, it is incredibly versatile and can easily be swapped for chicken is you prefer.

Author: Stephanie Kay
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Mains
Cuisine: Dairy-Free, Gluten-Free, Paleo
Diet: Gluten Free

Ingredients

20 shrimp, fresh or frozen
2 bell peppers, sliced
2 carrots, peeled and sliced
1 head broccoli, florets removed
1 cup snap peas
2 tablespoons olive oil
2 tablespoons tamari, soy sauce or coconut aminos
1 tablespoon honey
1” fresh ginger, grated
2 cloves garlic, minced
Sesame seeds, to serve

Instructions

Preheat oven to 400°F.
In a small bowl, combine olive oil, tamari, honey, ginger and garlic, and whisk to combine.
On a large sheet pan, add bell peppers and carrots, and cover with half of the marinade mixture. Using your hands or tongs, toss the vegetables in the marinade and then transfer to the oven to cook for 10 minutes.
After 10 minutes, remove the sheet pan from the oven, add broccoli, snap peas and shrimp, cover with remaining marinade and toss to combine. Return to the oven for a final 10 minutes until shrimp is no longer opaque.
Remove from the oven, sprinkle with sesame seeds and serve.

Nutrition

Serving Size: 1 serving
Calories: 295 calories
Sugar: 13 grams
Fat: 9 grams
Carbohydrates: 24 grams
Fiber: 7 grams
Protein: 34 grams

Find it online: https://kaynutrition.com/sheet-pan-shrimp-stir-fry/