Sweet Chili Shrimp Sheet Pan Dinner

Here is a quick and easy sheet pan dinner that comes together in less than 20 minutes! It is simply roasted veggies and shrimp drizzled with a mixture of sugar free sweet chili sauce and soy sauce. Then I added a sprinkle of sesame seeds to finish it off.

I roasted sweet bell peppers and sugar snap peas (both 5 and 1 plan approved) along with the shrimp that was tossed with sesame oil, but feel free to use any veggies of your choice! Once roasted, I served it with some riced cauliflower. Then drizzle with the sauce.

The sauce is just sugar free chili sauce and a little bit of soy sauce. That's right! Two ingredients! The G Hughes sugar free sweet chili sauce is the star of the show and it is absolutely delicious! A little sweet... a little salty.. the best of both worlds! I bought this on Amazon, but I am sure it will be available in local stores in the future.

With just a few ingredients, this meal is pretty amazing! Give it a try!

Sweet Chili Shrimp Sheet Pan Dinner

9 oz raw shrimp, peeled, tails removed ~ 7 oz cooked (1 Leanest)
1/2 cup or 74.5 grams sweet red bell peppers (1 Green)
1/2 cup or 31.9 grams snap peas (1 Green)
2 tsp sesame or olive oil (2 Healthy Fats)
1/2 cup riced cauliflower, cooked (1 Green)
1/2 tsp sesame seeds (1/2 Condiment)

For the sauce:
2 tbsp G Hughes Sweet Chili Sauce (2 Condiments)
1/2 tbsp soy sauce (1/2 Condiment)

Preheat oven to 450 degrees.
Line a baking sheet with non-stick foil for easy clean up.
Toss the shrimp, bell peppers, and snap peas with sesame oil until evenly coated.
Spread shrimp, bell peppers, and snap peas evenly on prepared baking sheet.
Bake in oven for 10 min or until shrimp is cooked through and the veggies are tender.

Place cooked shrimp and veggies on a plate with cooked riced cauliflower.
Combine sweet chili sauce with soy sauce in a small bowl.
Drizzle the sauce over shrimp and veggies.
Sprinkle sesame seeds over the top.

Makes 1 Serving
Per Serving:
1 Leanest, 3 Greens, 3 Condiments and 2 Healthy Fats


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