Whole30 & Paleo Sweet and Sour Shrimp with Broccoli (Sheet Pan Meal)
Healthier and better-than-takeout paleo sweet and sour shrimp with broccoli! This is an easy Whole30 sheet pan dinner that takes 30 minutes from start to finish.
Servings: 4 servings
Ingredients
- 1 lb broccoli florets about 5 cups
- 1 tbsp avocado oil or olive oil
- 1/2 tsp sea salt
- 1 lb large shrimp peeled and deveined
- Sesame seeds for garnish
Whole30 Sweet and Sour Sauce
- 1/2 cup pineapple chunks fresh, frozen, or canned (no sugar added)
- 1 garlic clove
- 3 tbsp water
- 2 tbsp coconut aminos
- 2 tbsp sugar-free ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp avocado oil or olive oil
- 1/4 tsp sea salt
Instructions
- Preheat oven to 425 degrees F. In a large sheet pan, combine broccoli, avocado oil, and sea salt, and stir together to coat. Roast for 10 minutes.
- While the broccoli is roasting, combine all ingredients for the sweet and sour sauce in a blender and blend until smooth.
- Pat dry the shrimp. In a large bowl, toss shrimp with 3 tbsp of the sweet and sour sauce.
- Once the broccoli is finished roasting, push to one half of the pan. Arrange the sauce-coated shrimp on the other half of the sheet pan in a single layer. Bake for another 5-7 minutes until the shrimp is opaque.
- While the broccoli and shrimp are roasting, heat the rest of the sauce in a small saucepan or the microwave until hot.
- Pour the sauce over shrimp and broccoli, sprinkle with sesame seeds, and serve with cauliflower rice.
Nutrition
Serving: 1g | Calories: 247kcal | Carbohydrates: 14g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1625mg | Potassium: 494mg | Fiber: 3g | Sugar: 7g | Vitamin A: 721IU | Vitamin C: 109mg | Calcium: 225mg | Iron: 3mg