Whole30 Founder Melissa Hartwig Urban just published a brand new cookbook and it’s filled with crave-worthy recipes. This sheet pan meal makes dinner a breeze—just toss shrimp and broccoli with a few pantry staples like sesame oil and red pepper flakes for big flavor.
“Be sure the shrimp are nice and dry after rinsing so that the mixture of garlic, butter, and coconut aminos clings to them.”
—Melissa Hartwig Urban, Author of The Whole30 Fast & Easy
Yield: 2 servings
Active Time: 10 minutes
Total Time: 45 minutes
4 cups broccoli florets
2 teaspoons toasted sesame oil
¼ teaspoon salt
⅛ teaspoon crushed red pepper
1 lemon, thinly sliced, seeds removed
12 ounces peeled and deveined extra-large shrimp
2 cloves garlic, minced
2 tablespoons clarified butter or ghee, melted
1 tablespoon coconut aminos
Preheat the oven to 400°F. Line a large rimmed baking pan with parchment paper.
In a large bowl, toss together the broccoli, sesame oil, salt, and pepper flakes. Spread the broccoli and lemon slices on half of the pan. Roast for 20 to 25 minutes, until the broccoli begins to brown. Stir the broccoli and turn the lemon slices over.
Meanwhile, in the same large bowl, toss together the shrimp, garlic, butter, and coconut aminos. Add the shrimp in a single layer to the other half of the pan. Roast the broccoli, lemon slices, and shrimp for 8 to 12 minutes, until the shrimp are opaque.
Excerpted from The Whole30 Fast & Easy. Copyright © 2017 by Melissa Hartwig Urban. Used by permission of Houghton Mifflin Harcourt. All rights reserved.
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