This quick and easy roasted shrimp and vegetables recipe cooks in one sheet pan and will help you to get good food on the table fast. It’s perfect for busy weeknight dinners, and relaxing weekends.

Prep time: 10 minutes Cook time: 25-30 minutes Serves: 4

INGREDIENTS

Tamari or coconut aminos Rice wine vinegar Sesame oil Honey Garlic powder Fresh ginger Crushed pepper flakes Sea salt Black pepper

INGREDIENTS

Frozen broccoli florets Mini sweet peppers Medium red onion Shrimp Large lime, Toasted sesame seeds Large green onions

INSTRUCTIONS

Step 1: Place top oven rack in center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

INSTRUCTIONS

Step 2: Whisk together the tamari, rice vinegar, sesame oil, honey, garlic powder, ginger, and crushed red pepper flakes in a medium bowl.

INSTRUCTIONS

Season with salt and black pepper, to taste, and stir to combine.

INSTRUCTIONS

Step 3: Combine broccoli, peppers, and onion in a large bowl and pour two-thirds of the sauce on top.

INSTRUCTIONS

Toss until vegetables are evenly coated before spreading into a single layer without overcrowding onto the prepared baking sheet.

INSTRUCTIONS

Step 4: Place baking sheet in pre-heated oven and roast for 20 minutes, or until vegetables are crisp tender and starting to develop a bit of color. Remove from oven and set aside.

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