The past few weeks, it’s just been a free for all on food in my house. I am a firm believer in balance & lately I have failed miserably at food balance because I have been out of town and I have been creating food for the blog! So I decided this week to create some healthy recipes for the blog- it was much needed! This shrimp bake is so delicious and easy! 15 minutes in the oven, blend up your sauce and done! Fresh shrimp is obviously best, but if you have to buy frozen in your area, just make sure you thaw them out at room temperature first! This will help them to cook evenly and take on the flavor of the seasoning. The sauce on this shrimp is sweet and tangy. If you would like a more zesty sauce, I recommend Tessemae’s Avocado Ranch as well! I actually had my sauce and Tessemae’s sauce on my plate last night!
Like I said, this recipe seriously won’t take you more than 20 minutes from pan to plate. This dairy free/keto/gluten free recipe is a must detox meal in our house & they best part is you don’t even realize you’re eating healthy! IT’S THAT GOOD! Also, the fact that you only have to use one pan is what dreams are made of! You will also use minimal supplies which is also great!
Supplies you will need:
- Food Processor or Blender
- Cookie Sheet
- Parchment Paper
- Oven
Ingredients:
- Shrimp
- Broccoli
- Olive Oil
- Salt
- Pepper
- Chili Powder
- Cayenne (Optional)
- Avocado
- Lime
- Cilantro
- Coconut Milk
Step 1: Preheat & Chop
First, Preheat your oven to 375º. Chop up your broccoli into small pieces (or secret tip- buy the broccoli in the bag that is already chopped-saves so much time). Place the broccoli onto a parchment lined cookie sheet.
Step 2: Season & Bake
Season the broccoli with olive oil, salt, and pepper. Coat the broccoli well, before you place the broccoli in the oven and cook for 10 minutes. After 10 minutes, take the cookie sheet out of the oven and add the raw shrimp on top. Sprinkle the shrimp and broccoli with the chili powder and cayenne pepper. Put the pan back in the oven for 5-8 minutes or until the shrimp is no longer translucent.
Step 3: Make the Coconut Cilantro Lime Cream Sauce
In a food processor or blender, blend avocado, lime, cilantro, coconut milk, and salt to taste! This will make a smooth creamy sauce to dip your shrimp in or to sprinkle on top of your bake! If your cream sauce is to thick add a little water or more coconut milk!
Shrimp Bake with Coconut Cilantro LIme Cream Sauce
Notes
Make sure you don’t overcook the shrimp. Cook the broccoli independently first!
Ingredients
- 2 lbs Shrimp
- 4 cups Broccoli
- 2 tbsp Olive OIl
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Chili Powder
- 1/2 tsp Cayenne Pepper (optional)
- 1 Avocado
- Juice of one Lime
- 1 cup Cilantro
- 1/2 cup Coconut Milk
Instructions
- First, Preheat your oven to 375º. Chop up your broccoli into small pieces (or secret tip- buy the broccoli in the bag that is already chopped-saves so much time). Place the broccoli onto a parchment lined cookie sheet.
- Season the broccoli with olive oil, salt, and pepper. Coat the broccoli well, before you place the broccoli in the oven and cook for 10 minutes. After 10 minutes, take the cookie sheet out of the oven and add the raw shrimp on top. Sprinkle the shrimp and broccoli with the chili powder and cayenne pepper. Put the pan back in the oven for 5-8 minutes or until the shrimp is no longer translucent.
- In a food processor or blender, blend avocado, lime, cilantro, coconut milk, and salt to taste! This will make a smooth creamy sauce to dip your shrimp in or to sprinkle on top of your bake! If your cream sauce is to thick add a little water or more coconut milk!
Nutrition Facts
Shrimp Bake with Coconut Cilantro LIme Cream Sauce
Serves: 4
|
Amount Per Serving: 1 cup
|
||
|---|---|---|
| Calories | 332 | |
| % Daily Value* | ||
| Total Fat 17.4 g | 26.8% | |
| Saturated Fat 3.2 g | 16% | |
| Trans Fat 0 g | ||
| Cholesterol 330 mg | 110% | |
| Sodium 1,953.6 mg | 0% | |
| Total Carbohydrate 15 g | 5% | |
| Dietary Fiber 6 g | 24% | |
| Sugars 3 g | ||
| Protein 33.9 g | ||
| Vitamin A 66.7% | Vitamin C 89% | |
| Calcium 63.8% | Iron 7.9% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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