Cashew-Shrimp Sheet Pan Dinner

This no-fuss sheet pan recipe tastes like a special occasion dinner!
Just chop up the veggies and whisk together the sauce – and you’ll have a delicious teriyaki-style dinner in less than 30 minutes.
It’s also great with chicken tenders – just be sure to add a few minutes to the cooking time.
For a heartier meal, serve this with rice or quinoa

(serves 4)

• 12 oz (340 g) broccoli florets 
  
• 1 diced bell pepper
  
• 1 medium sweet onion, chopped
  
• 2 Tbsp avocado oil
  
• 2-3 pinches each of sea salt and pepper
  
• 2 Tbsp coconut or liquid aminos
  
• 2 Tbsp orange juice
  
• Dash of hot sauce
  
• 1 lb (450 g) peeled and deveined large shrimp (fresh or thawed from frozen)
  
• ¾ cup (90 g) raw cashews​
  
  

Preheat your oven to 400ºF/200ºC and line a large rimmed baking sheet with parchment paper.

In a large bowl, toss together the broccoli, bell pepper, and onion with the oil, salt, and pepper. Pour onto the sheet pan and place in the oven, and roast for 10-12 minutes.

While that’s cooking, prepare your sauce. In a small bowl, whisk together the coconut nectar, orange juice, and hot sauce.

Remove the vegetables from the oven and add the shrimp and cashews to the sheet pan. Drizzle the pan contents with the sauce and stir to combine. Place back in the oven and roast until the shrimp are cooked through, 5-7 minutes.

Remove from the oven and serve. DELICIOUS!