Name: Sheet Pan Sweet Chili Shrimp and Veggies
Ingredients: 1 pound raw shrimp (large or jumbo, peeled and deveined); 2 medium zucchini (halved and sliced); ½ lb fresh mushrooms (sliced); 1 medium orange bell pepper (sliced); 3 Tbsp sweet chili sauce; 1 Tbsp olive oil; 1 Tbsp lime juice; 1 Tbsp reduced sodium soy sauce or coconut aminos; 3 green onions (chopped); ¼ cup minced fresh cilantro

Joan

Sheet Pan Sweet Chili Shrimp and Veggies

Adapted from Taste of Home

Serves 4

Print Recipe Pin Recipe

Servings: 4

Course: Main Course

Cuisine: Seafood

Ingredients Method

Ingredients

1 pound raw shrimp large or jumbo, peeled and deveined
2 medium zucchini halved and sliced
½ lb fresh mushrooms sliced
1 medium orange bell pepper sliced
3 Tbsp sweet chili sauce
1 Tbsp olive oil
1 Tbsp lime juice
1 Tbsp reduced sodium soy sauce or coconut aminos
3 green onions chopped
¼ cup minced fresh cilantro

Method

Preheat oven to 400
Place the shrimp, zucchini, mushrooms and pepper in a 15x10x1 pan that has been sprayed with non stick spray.
Combine chili sauce, oil, lime juice and soy sauce. Pour over shrimp mixture and toss to coat.
Bake until the shrimp turn pink and the vegetables are tender, about 12-15 minutes.
Sprinkle with green onions and cilantro and serve.