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.
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
Instructions
Shrimp
- Preheat oven to 375 F.
- Mix together the coconut aminos, honey, water, garlic powder, fresh ginger, and avocado oil
- 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.
- Meanwhile marinate the shrimp in the other half of the sauce.
- When the vegetables are tender, add the shrimp and cook for 6-8 minutes.
- 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
- Mix together all of the ingredients except limes and cilantro in a small pan.
- Cook on low for about 5 minutes.
- Pour the sauce on top of the vegetables and shrimp. Top with chopped cilantro and some fresh lime juice. Enjoy!