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One-Pan Buffalo Shrimp and Veggies

Servings: 4

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!