Sheet Pan Shrimp with Sesame Broccoli

Serves 2

Be sure the shrimp are nice and dry after rinsing so that the mixture of garlic, butter, and coconut aminos clings to them.

Prep: 10 minutes

Roast: 35 minutes

Total: 45 minutes

• 4 cups broccoli florets
• 2 teaspoons toasted sesame oil
• ⅛ teaspoon salt
• ⅛ teaspoon red pepper flakes
• 1 lemon, thinly sliced, seeds removed
• 12 ounces peeled and deveined extra-large shrimp (see Tip below)
• 2 cloves garlic, minced
• 2 tablespoons Clarified Butter or ghee, melted
• 1 tablespoon coconut aminos

Preheat the oven to 400°F. Line a large rimmed baking pan with parchment paper.

In a large bowl, toss together the broccoli, sesame oil, salt, and pepper flakes. Spread the broccoli and lemon slices on half of the pan. Roast for 20 to 25 minutes, until the broccoli begins to brown. Stir the broccoli and turn the lemon slices over.

Meanwhile, in the same large bowl, toss together the shrimp, garlic, butter, and coconut aminos.

Add the shrimp in single layer to the other half of the pan. Roast the broccoli, lemon slices, and shrimp for 8 to 12 minutes, until the shrimp are opaque.

TIP For a pretty presentation, purchase peeled and deveined shrimp with the tails on.