I’ve had a few requests recently for some new shrimp recipes, so I thought I’d play around with some new flavors tonight. This is unbelievably easy and very quick to prepare. It’s basically a sheet pan recipe which is easy cooking and easy cleanup. And you can actually do this with so many different flavor profiles that it’s hard to list them all here. You could really do this type of cooking with whatever ingredients and spices you may have around the house. I decided to go for a citrus profile because I happened to have lemon juice and yuzu juice in the fridge. I added a little spice with some cayenne pepper but you could leave that out if you choose. All you really need is some fresh or even frozen shrimp to make this work. Beyond that I threw in some diced tomatoes (you could use fresh or canned) and then to complete the meal I cooked the frozen brown rice and asparagus from Trader Joe’s that I had in the freezer. Of course any other grain or veggie will work. My other options were quinoa, brown rice pasta, and green beans. I just wanted to make this a quick one! Also, the sauce comes out very creamy (with ZERO cream or butter in it) and you could easily use it on top of pasta. I used the extra sauce on top of my rice and veggies. As always, please post feedback and photos!!
Ingredients- • 1 pound of shrimp, peeled & deveined • 1 can (14 Oz) diced tomatoes (drained) • 1 tbsp lemon juice • 1 tbsp yuzu juice (whole foods) • 1 tbsp lime juice • 3 tbsp olive oil or avocado oil • 2 tsp minced garlic • 1 tsp paprika • 1 tsp garlic powder • 1 tsp each salt & pepper • 1/2 tsp cayenne pepper (optional) • 2 tsp dried parsley • 1 tsp dried thyme • 2 tbsp vegan or dairy free grated cheese (Follow Your Heart or Go Veggie) • 1/4 cup brown rice flour (or almond flour)
Directions- 1. Preheat the oven to 375F. Toss the shrimp in large bowl with all the above ingredients. Be sure that the shrimp gets well coated with the tomato/spice/oil mixture, which should appear almost like a paste after you add the rice flour. 2. On a baking sheet (prepared with clean baking spray or parchment paper), spread out the shrimp and tomatoes in a single layer. 3. Cook for 15-20 minutes until the shrimp are pink and the spice coating is just starting to turn golden. (You don’t want to overcook the shrimp, so I’d check them at 15 minutes and take them out if they appear done). 4. Serve over rice or pasta, using the extra sauce in the pan as a topping for your veggies and your grain. You can also top your dish with some extra lemon juice, parsley & grated cheese.