How To Make a Shrimp and Veggie Sheet Pan
I’m going to share an interesting fact with you. The first person who started this whole sheet pan trend was my dad. Ever since I was a kid, this was his approach to mealtime if he wasn’t grilling. He would put everything on a pan, season it and voilà, dinner would be served. Part of the reason is he hated doing the dishes, and loathed a messy stovetop. So the smaller the mess, the happier my dad – and my family. #happyfamily
Wild caught, deveined shrimp and veggies get tossed in melted ghee (or EVOO but I’m a ghee lover for this preparation) and seasoned with this new spice blend I got from Spiceology called ‘Greek Freak’ 💙🤍💙🤍 Add some fresh squeezed lemon and stagger the cooking time so you roast the veggies at 425F for 15 min then add the shrimp for another 5-7 minutes at the end.
Pro-tip: Trim the woody ends off the asparagus and quickly blanch to keep them green as they roast.
Serve over a bed of brown rice or other gluten-free grain and you can celebrate the fact dinner is served without a mess. Happy dance! 💃🏽🕺🏻💃🏽🕺🏻
Just make sure you wash all those beautiful veggies with eatCleaner first.✌🏽
And I have one more word of advice. Be patient with yourself, and cut yourself some slack. We’re all in this together.