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One-Pan Shrimp and Veggie Dinner
Servings 2
Total Time: 40 minutes
Cook Time: 40 minutes
Nutrition Information
calories 247
carbohydrate 19g
protein 34g
fat 8g
cholesterol 173mg
sodium 931mg
potassium 633mg
fiber 6g
sugar 6g
Ingredients
- 1 medium sweet potato(es) peeled and cubed
- 4 medium garlic clove(s) crushed
- 3 tablespoon(s) avocado oil or coconut oil
- 1 teaspoon(s) sea salt to taste
- 1 teaspoon(s) black pepper to taste
- 3 cup(s) Brussels sprouts halved
- 1/2 medium onion(s), red sliced
- 1 pound(s) asparagus ends trimmed
- 1 pound(s) shrimp, jumbo peeled and deveined
Instructions
- Preheat oven to 400ºF.
- Place the cut sweet potatoes and crushed garlic on the baking sheet, drizzle with half of the oil, and season with salt and pepper to taste.
- Place the pan in the oven and allow the sweet potatoes to cook about 20-25 minutes.
- While the sweet potatoes are cooking, prepare the remaining veggies, and peel and devein your shrimp.
- In a bowl, combine the remaining chopped veggies and shrimp, and drizzle with the remaining oil.
- Remove the pan from the oven, place the remaining vegetables on the baking sheet, and season with more salt and pepper, if desired. Bake for 10 minutes.
- Remove the pan from the oven place shrimp on the baking sheet and cook 5-10 minutes until shrimp is fully cooked through and pink. If you are using frozen shrimp you may want to add shrimp with remaining vegetables is step 6 as they will take longer to cook.
This recipe inspired in part or in whole from here