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Easy Sheet Pan Curry Shrimp (Paleo, AIP)

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Here’s a simple, light and easy recipe to get you started this week. Sheet pan shrimp is quick and great for the whole family. You up your veggie intake by using a mix of cauliflower and broccoli. Feel free to substitute with your favorite vegetable too!

We just spent the long Memorial Day weekend away and pretty much just ate throughout it. My body needs something light and simple. Shrimp is low in calories and rich in nutrients. After a few days of relaxing the last thing I want is a complicated meal for the work week.

This dish packs in seafood and veggies with some healthy fats such as avocado oil and full-fat coconut milk.

SERVING SUGGESTIONS

The shrimp is great over cauliflower rice especially if you’re serving it with the coconut sauce. The cauliflower rice is perfect to soak up all of the flavors. If you do eat grains, feel free to eat this with rice or udon.

You can serve this without the curry sauce if you’re looking for something super light. This dish works well on a simple green salad too. Instead of a dressing you can just use some fresh lime juice, salt, and chopped cilantro.

Easy Sheet Pan Shrimp

HEALTH BENEFITS

Shrimp has quite the nutrition profile. It is low in calories, providing only 84 calories in a 3-ounce (85-gram) serving and no carbs. 3-ounces of shrimp provides 20 different vitamins and mineral.

You can get 50% of your daily needs for selenium, which is a mineral that helps reduce inflammation and promotes heart health.

Shrimp is also an amazing source of iodine which is important for the proper function of thyroid and brain health.

It also contains a high amount of antioxidants including astaxanthin which protects against inflammation therefore great for those struggling with chronic diseases. When possible avoid farm-raised shrimp because they are high in antibiotics.

Easy Sheet Pan Shrimp
Easy Sheet Pan Shrimp
Sonia

Easy Sheet Pan Curry Shrimp (Paleo, AIP)

Not only is this an easy and quick way to cook shrimp, it is also packed with nutrients and can be enjoyed by the whole family.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 1 head broccoli, chopped into florets
  • 1/3 cup coconut aminos
  • 3 tbsp avocado oil
  • 2 tbsp honey
  • 2 tbsp water
  • 1/2 tbsp garlic powder
  • 1 tbsp minced fresh ginger
  • 1 lb shrimp
  • 1/4 cup green onions
Coconut Curry Sauce
  • 1 15 oz. full-fat canned coconut milk
  • 1 tbsp minced ginger
  • 2 cloves garlic
  • 1 tbsp coconut aminos
  • 1 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1 lime
  • 1/2 cup fresh basil

Method
 

Shrimp
  1. Preheat oven to 375 F.
  2. Mix together the coconut aminos, honey, water, garlic powder, fresh ginger, and avocado oil
  3. Cover your pan with aluminum foil for easy clean up. Add the cauliflower and broccoli to the pan. Pour half of the sauce on top and cook for 20 minutes or until tender.
  4. Meanwhile marinate the shrimp in the other half of the sauce.
  5. When the vegetables are tender, add the shrimp and cook for 6-8 minutes.
  6. You can serve this over cauliflower rice or noodles. If you would like an extra flavor kick, you can make the curry sauce while the shrimp cooks.
Coconut Curry Sauce
  1. Mix together all of the ingredients except limes and cilantro in a small pan.
  2. Cook on low for about 5 minutes.
  3. Pour the sauce on top of the vegetables and shrimp. Top with chopped cilantro and some fresh lime juice. Enjoy!

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