Disclaimer: This post may contain affiliate links. Any purchases made through these links will result in a small commission for me [at no extra cost for you], but all opinions are my own. You can find my full affiliate disclaimer here.
Sheet pan roasted bell peppers, red onion, and broccoli baked with large shrimp tossed in a sweet and spicy [spice optional] “Boom Boom” sauce.Jump to Recipe
You know when you have that hankering for something saucy? For me, this is usually when I grab the menu of our local Chinese delivery. Very little is better than hopping out of the shower, putting on my pajamas, and eating Chinese takeout on the couch while watching The Office.
I began playing with coconut aminos in preparation of last year’s September Whole30. I created Beef and Broccoli, Paleo Orange Chicken, and BBQ Chicken Bites using the technique of reducing coconut aminos; bringing to a rapid boil followed by reducing the heat until the sauce is thick enough to coat a spoon. Well, this has been my thing. I am reducing coconut aminos for days now! From BBQ glaze to mock Chinese takeout, I am on a roll and this recipe is not different than the others– It’s INSANELY delicious. Like, ridiculous. Plus, it’s assembles on a sheet pan!
Now, there’s a little love labor involved here but do not let it turn your eye! While it may take a little more time than the other Sheet Pan January meals, it’s still just as simple with less overall work!
What is Boom Boom Shrimp
Boom Boom shrimp is an Asian inspired dish with large shrimp tossed in a sweet and spicy [spice optional] “Boom Boom” sauce served with roasted bell peppers, red onion, and broccoli florets!
How to make Boom Boom Shrimp and Roasted Vegetables
This sheet pan shrimp comes together in Four easy steps!
- Roast the vegetables. You will start by tossing the red and green bell peppers, red onion, and broccoli in melted ghee, sea salt, and black pepper. Then you will roast them in the oven.
- Make the Boom Boom sauce. While the roasting is happening, you will whip up the boom boom sauce in a medium-sized pot on high heat. To do this, you will bring coconut aminos seasoned with garlic powder, onion powder, and chili pepper to a rapid boil for roughly 3 minutes [you want to see those bubbles!]. Then, you’ll reduce the heat to medium-low and continue simmering. Once the sauce is reduced and thick enough to coat the back of a spoon, about 5 minutes, reduce heat to warm. The total overall time is usually somewhere between 8-10 minutes. However, if you feel that it’s taking longer, that’s okay! Start the process over by bringing to a boil again.
- Cook the shrimp. Once the vegetables are roasted, you’ll move them to the sides of the sheet pan to make room for the peeled and deveined shrimp. Return the sheet pan to the oven for 12 minutes.
- Toss it together. When the shrimp is cooked, remove the sheet pan from the oven. Pour the sauce over the shrimp first and lightly toss to evenly coat. Then, mix the entire sheet pan together!
What are coconut aminos?
Coconut aminos is a salty-sweet seasoning sauce made from the fermented sap of coconut trees. It is a soy sauce alternative and naturally wheat and gluten-free.
You can find coconut aminos at most common grocers now, including Kroger, Walmart, and H-E-B. It is usually located near the soy sauce or on the Asian foods aisle.
Our favorite coconut aminos come from Trader Joes. They are half the price of others and easy to stock up on!
Check out with these recipe items from Amazon
Don’t forget to subscribe to my newsletter!
Each Sunday during Sheet Pan January, you will receive a shopping list and sneak peak of the two sheet pans coming your way! I want to take the most work off of your shoulders. Subscribe below to begin receiving the goodies!
Sheet Pan Boom Boom Shrimp and Roasted Vegetables
- Sheet Pan
- parchment paper
- 1 medium-sized pot
- 1 pair of tongs for coating sauce
- 1 medium red bell pepper sliced and chopped into half inch pieces
- 1 medium green bell pepper sliced and chopped into half inch pieces
- 1/2 small red onion sliced and chopped into half inch pieces
- 2 cups broccoli florets sliced into bite size pieces
- 1 tablespoon ghee* melted
- 1/4 teaspoon sea salt
- 2-3 dashes black pepper
- 1 pound large shrimp peeled and deveined
Boom Boom Sauce
- 1 teaspoon sesame seed oil
- 1 cup coconut aminos
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 red chili pepper* optional, sliced with seeds removed as desired
- 1/4 teaspoon sea salt
- Green Onion
- Sesame Seeds
- Preheat oven to 400°F. Line sheet pan with parchment paper.
- On the sheet pan, toss red and green bell peppers, onion, and broccoli in melted ghee, salt, and pepper. Placed in oven and roast for 25 minutes.
- While the vegetables are roasting, combine the sauce ingredients in a medium sized pot on high heat. Bring sauce to a rapid boil for roughly 3 minutes [you want to see those bubbles!]. Then, reduce the heat to medium-low and continue simmering. Once the sauce is reduced and thick enough to coat the back of a spoon, about 5 minutes, reduce heat to warm. The total overall time is usually somewhere between 8-10 minutes. However, if you feel that it’s taking longer, that’s okay! Start the process over by bringing to a boil again.
- Once the vegetables are finished roasting, remove from the oven. Move the vegetables to the sides of the sheet pan creating an open vertical “line” down the center of the pan. Place shrimp on the pan and season with a pinch of salt and pepper. Return pan to the oven for 12 minutes.
- Once the sheet pan is finished cooking, drizzle the sauce over the shrimp. With a pair of tongs, carefully toss the shrimp to evenly incorporate the Boom Boom flavor. Then, mix in the roasted vegetables.