Sheetpan Ginger Shrimp and Snow Peas
An easy Asian-inspired sheetpan dinner.
Servings 4 servings
- 1 lb large shrimp raw, peeled & deveined
- 1 lb snow peas
- 1 red bell pepper , thinly sliced
- 1 tbsp olive oil
- 1 tsp sesame oil
- 1/2 tsp minced ginger
- 2-3 tbsp coconut aminos
- 1/2 tsp salt
- 1/8 tsp garlic powder
- 1/2 tsp sesame seeds
- 1 limes, sliced
Preheat the oven to 425. If your shrimp are frozen, place them in a colander and run cold water over it for 5-10 minutes or until thawed. Pat dry with a paper towel.
Thinly slice the red bell pepper. Mix the oils, coconut aminos, and seasonings in a bowl, then add the shrimp and veggies. Toss to coat, then spread on a parchment lined baking sheet.
Bake for 10 minutes, turning once halfway through. Sprinkle with sesame seeds and squeeze lime on top.
Calories: 219kcal | Carbohydrates: 12g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1347mg | Potassium: 380mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2164IU | Vitamin C: 111mg | Calcium: 213mg | Iron: 5mg