How To Make a Shrimp and Veggie Sheet Pan

 In How To, Recipes
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.
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