This 10-minute meal will save you on a busy weeknight. Serve solo or with along with brown rice or rice pasta.
Serves: 4
1 pound large shrimp, peeled and deveined
12 oz sugar snap peas
4 large carrots, spiralized or thinly sliced
2 tablespoons reduced sodium soy sauce or gluten-free tamari
2 teaspoons sesame oil
1 tablespoon honey
2 teaspoons grated fresh ginger root
1 clove garlic, mined
3 scallion, finely chopped
Sesame seeds (optional)
Sriracha for serving, optional
Preheat oven to 400-F. Line a sheet pan with parchment paper. Place shrimp on one side of the sheet pan, place sugar snap peas in the middle and carrots next to the peas. In a small bowl combine soy sauce, sesame oil, honey, ginger and garlic; whisk to combine. Pour sauce over shrimp and vegetables. Place in the oven and roast for 10 minutes until shrimp is pink and vegetables are crisp-tender. Remove from oven and garnish with sesame seeds and chopped scallions. Serve with Sriracha, if desired.
Calories: 185 ; Total Fat: 4g; Saturated Fat: 0g; Carbohydrate: 20g; Protein: 21g Sodium: 652mg; Fiber: 4g