One-Pan Buffalo Shrimp and Veggies
Ingredients
- 1 lb raw jumbo shrimp, peeled and deveined
- 2 medium zucchini, halved and sliced
- 1/2 pound mushrooms, sliced in half
- 1 large red bell pepper, chopped
- 1/4 cup all natural buffalo style sauce, (check the ingredients! Should only contain water, vinegar, and spices! I use Tobasco Buffalo sauce because there are only 5 REAL ingredients in Tobasco.)
- 2 Tbsps avocado oil, melted ghee, or olive oil
- 1 Tbsp fresh lime juice
- 1 Tbsp coconut aminos
To serve:
- cooked brown rice, quinoa, or cauliflower rice
- 3 green onions, chopped
- 1/4 cup crumbled blue cheese, stilton
- fresh lime wedges
Instructions
- Preheat your oven to 400 degrees f. and line a large rimmed sheet pan with parchment paper.
- Prepare your veggies: Slice the zucchini into half moons; clean and halve the mushrooms; cut the peppers into 1 inch squares. Place the prepped veggies to a large bowl. Add in the raw shrimp.
- In a small bowl, whisk the buffalo sauce, oil, lime juice and coconut aminos.
- Pour your sauce over the veggies and shrimp in the bowl and toss to get everything nicely coated.
- Transfer to the prepared sheet pan and arrange in a single layer.
- Roast at 400 degrees f. for about 15 minutes, or until your shrimp are pink and opaque and veggies are tender-crisp.
- Divide your buffalo shrimp and veggies equally among 4 bowls (add 1/2 cup of your favorite rice to the bottom) or meal prep containers and top with crumbled blue cheese and sliced green onions.
- Serve immediately or refrigerate for 2-3 days for meal prep.
- Enjoy!
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