One-Pan Buffalo Shrimp and Veggies
This recipe is a flavorful and easy sheet-pan dinner perfect for busy weeknights.
Ingredients:
- 1 pound raw jumbo shrimp, peeled and deveined (tails on or off, your preference)
- 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 sauce (check the label for minimal ingredients)
- 2 tablespoons avocado oil, melted ghee, or olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon coconut aminos (soy sauce substitute)
- Optional toppings: Chopped green onions, crumbled blue cheese, lime wedges
Cooking Guide:
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Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
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In a large bowl, whisk together the buffalo sauce, oil, lime juice, and coconut aminos.
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Add the zucchini, mushrooms, and bell pepper to the bowl and toss to coat them evenly in the sauce.
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Spread the veggies out on the prepared baking sheet in a single layer. Season with a pinch of salt and pepper (optional, depending on the sodium content of your buffalo sauce).
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Arrange the shrimp over the veggies, leaving space between them for even cooking.
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Bake for 15-20 minutes, or until the shrimp are pink and opaque, and the vegetables are tender-crisp.
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Broil for an additional 1-2 minutes if you want the shrimp to get a crispier sear on top (watch closely to avoid burning).
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Serve immediately with your desired toppings.
Tips:
- For spicier shrimp, sprinkle them with a pinch of cayenne pepper before baking.
- This recipe is easily customizable. Feel free to add other vegetables you like, such as broccoli florets, cherry tomatoes, or asparagus. Just adjust the cooking time based on the vegetable’s tenderness.
- Don’t overcrowd the pan. If your shrimp and veggies don’t fit in a single layer, use two baking sheets or cook them in batches.
- For a complete meal, serve the buffalo shrimp and veggies over cooked brown rice, quinoa, or cauliflower rice.
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