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Whole30 Sheet Pan Asian Shrimp| Wholesome-joy.com

Sheet Pan Boom Boom Shrimp and Roasted Vegetables

Kelly Favara
Sheet pan roasted bell peppers, red onion, and broccoli baked with large shrimp tossed in a sweet and spicy [spice optional] "Boom Boom" sauce.
Prep Time 10 mins
Cook Time 37 mins
Total Time 47 mins
Course Main Course
Cuisine Asian Inspired, Gluten-Free, Keto, Paleo, Whole-Food, Whole30
Servings 4 servings

Equipment

  • Sheet Pan
  • parchment paper
  • 1 medium-sized pot
  • 1 pair of tongs for coating sauce

Ingredients
  

  • 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

Other [Toppings]

  • Green Onion
  • Sesame Seeds

Instructions
 

  • 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.

Notes

*May use olive oil, coconut oil, or other fat of choice in place of ghee.
*Substitute 1/2 teaspoon red chili pepper flakes in place of fresh pepper.
Keyword Broccoli, Coconut Aminos, Green Bell Pepper, Red Bell Pepper, Red Onion, Red pepper, Shrimp