Sheet Pan Cashew Shrimp is here to rescue you during dinnertime on those days where the to-do list is the longest. I’m always grateful for an easy, healthy, and flavorful meal that comes together in less than 30 minutes! The Asian sauce is full of flavors that pair well with fresh roasted broccoli and bell pepper. Paleo, Keto, and Whole30 friendly!
Busy weeknights call for meals with quick prep, simple ingredients, and an approval from my toughest critics (my kids). We’re checking all 3 boxes with this recipe for Sheet Pan Cashew Shrimp! Here are a few of the reasons you need this dinner on your menu ASAP:
- One Pan: One pan recipes are my absolute favorites for a weeknight dinner. Fewer dishes = less work and a happy mama
- Simple Ingredients: I’m combining some of my go-to Asian pantry ingredients to make a simple sauce, then tossing it altogether with fresh shrimp, broccoli, and bell pepper
- Healthy: This dinner is protein and fiber packed! A filling and satisfying meal that is still light, but also delicious.
So let’s get started!
How to make Sheet Pan Cashew Shrimp:
Gather up the following ingredients:
- shrimp (cleaned, peeled, and deveined)
- red bell pepper
- green bell pepper
- avocado oil
- sesame oil
- raw cashews
- coconut aminos
- rice vinegar or apple cider vinegar
- cashew butter
- chili garlic sauce
- oranges or orange juice
- fresh ginger
- arrowroot starch (optional for thickening)
We start by prepping the vegetables and preheating the oven to 400 degrees. Lightly grease a large baking sheet, and spread out the broccoli, raw cashews, and chopped bell pepper. Toss with some avocado oil or olive oil and transfer to the oven.
Roast the veggies and cashews for 10 minutes. While this is in the oven, prepare the sauce. Whisk together sesame oil, coconut aminos, vinegar, orange juice, chili garlic sauce (I use the Huy Fong brand that has minimal ingredients and can be found in the Asian food section of your grocery store), cashew butter, and juice from the orange.
Once the veggies have a 10 minute start, remove from oven, and toss the shrimp onto the pan. Pour some sauce onto the pan to toss with the veggies and shrimp, but reserve about 1/3 cup of the sauce for serving and set aside. Roast for another 8-10 minutes, or until shrimp is pinkish and opaque.
Remove from the oven and serve hot! Drizzle with additional sauce.
Serving and Storing:
The best way to enjoy this dinner is in a bowl over a bed of rice or cauliflower rice. My Cilantro Lime Cauliflower Rice is a great option! You can also enjoy over a bed of greens for with lettuce wraps. Top with cilantro, more cashews, sesame seeds, or green onion.
We can also use this recipe for meal prep. Store for up to 5 days, and enjoy as a healthy lunch or leftover dinner.
Sheet Pan Cashew Shrimp
- 2 lbs shrimp (cleaned, peeled, and deveined)
- 16 oz broccoli florets
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1/2 cup raw cashews
- 2 tbsp avocado oil (or olive oil)
- 1/2 cup coconut aminos
- 1/3 cup rice vinegar
- 2 tbsp orange juice*
- 1 tbsp sesame oil
- 1 tbsp chili garlic sauce
- 1 tbsp cashew butter
- 2 tsp chopped fresh ginger
- 1/3 cup chopped fresh cilantro (optional for garnish)
Preheat the oven to 400 degrees. Lightly grease a large baking sheet and set aside.
Spread the broccoli, bell pepper, and cashews over the baking sheet. Toss with the avocado oil. Transfer to the oven and roast for 10 minutes.
Meanwhile, make the sauce. Whisk together the coconut aminos, vinegar, orange juice, sesame oil, chili garlic sauce, cashew butter, and ginger. Set aside 1/3 cup of the sauce.
Remove the veggies from the oven, and place the raw shrimp on the pan with the veggies. Pour the remaining sauce (reserve the 1/3 cup for serving) over the shrimp and veggies. Transfer the pan back to the oven and bake for another 8-10 minutes at 400 degrees. Remove when the shrimp is opaque and pinkish.
Serve over a bowl of rice or cauliflower rice. Top with the 1/3 cup reserved sauce and fresh cilantro (if using).
* I used 1/2 of an orange to get 2 tbsp of orange juice.