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Joan

Sheet Pan Sweet Chili Shrimp and Veggies

Adapted from Taste of Home
Serves 4
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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
 

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