Sheet Pan Shrimp and Broccoli with "Soy" Garlic Sauce (Paleo, Whole30, AIP Option)
Delicious and flavorful "soy" garlic sheet pan shrimp and broccoli takes less than 30 minutes in the oven with easy cleanup! You'll love the Asian flavors in this paleo and Whole30 sheet pan meal.
Servings: 4 servings
Ingredients
- 4 cups riced cauliflower about 1 head
- 2 heads of broccoli cut into florets (about 5 cups)
- 1 lb shrimp peeled and deveined
- 1 tbsp avocado oil divided
- 1 tbsp toasted sesame seeds for garnish - omit for AIP
- Chopped green onions for garnish
"Soy" Garlic Sauce
- 1/4 cup coconut aminos
- 2 tbsp apple cider vinegar or rice vinegar
- 2 tsp avocado oil
- 2 tsp toasted sesame oil sub with avocado oil for AIP
- 4 garlic cloves
- 1/2 inch fresh ginger
- 1/2 tsp sea salt
- 1/2 tsp red pepper flakes omit for AIP
- 1/4 tsp ground black pepper omit for AIP
Instructions
- Preheat oven to 400 degrees F, and grease a large baking sheet or line it with parchment paper.
- Place cauliflower on one side of the baking sheet and drizzle with 1 tsp avocado oil. Toss to coat.
- Place broccoli florets at the center and drizzle with 2 tsp avocado oil. Toss to coat.
- Roast for 15 minutes, tossing halfway through.
- Make the "soy" garlic sauce while the veggies are roasting. Place all ingredients for the sauce in a blender and blend until smooth.
- Add the shrimp to the baking sheet.
- Pour the sauce over the shrimp and broccoli, and toss lightly to coat.
- Bake for 8-10 minutes until the shrimp are cooked through and turn opaque and pink.
- Place the cauliflower rice in a bowl and top with shrimp and broccoli.
- Garnish with toasted sesame seeds and green onions before serving.
Nutrition
Serving: 1serving - makes 4 | Calories: 359kcal | Carbohydrates: 33g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1664mg | Potassium: 1551mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1968IU | Vitamin C: 354mg | Calcium: 367mg | Iron: 6mg