Sheet Pan Cashew Shrimp
Sheet Pan Cashew Shrimp is a simple meal that comes together in 30 minutes! You'll love this one pan dinner that is healthy, simple, and so delicious.
Servings: 6
Ingredients
- 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)
Instructions
- 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).
Notes
* I used 1/2 of an orange to get 2 tbsp of orange juice.
Nutrition
Calories: 354kcal | Carbohydrates: 16g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 381mg | Sodium: 1795mg | Potassium: 533mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1237IU | Vitamin C: 118mg | Calcium: 261mg | Iron: 5mg