Recipe: Shrimp & Broccoli Sheet Pan Dinner

🍤😋 Sheet pan dinners make weeknight meals a breeze. Not only do they take just a couple of minutes to throw together … but cleanup is super easy.

This also makes for a great meal prep recipe – just add a starchy carb for a full meal!

Makes 4 servings.

Ingredients:

• ¼ cup (60 ml) olive oil

• 1 tsp Italian seasoning

• Sea salt & black pepper

• 1 lb (450 g) broccoli florets

• ⅛ tsp red pepper flakes

• 1½ lbs (675 g) large shrimp, tails off, peeled, and deveined

Directions:

1. Preheat your oven to 400ºF/200ºC and prepare a baking sheet by spraying it with cooking spray.

2. In a medium-sized bowl, whisk together 2 Tbsp of olive oil, Italian seasoning, and 1-2 pinches (to taste) of sea salt & pepper. Add the broccoli to the bowl and mix until it’s well coated.

3. Spread the broccoli on the baking sheet and place in the oven for 10 minutes.

4. While it’s roasting, add 2 Tbsp olive oil, 1-2 pinches (to taste) of salt & pepper, and the red pepper flakes to the medium bowl. Mix well and add the shrimp, tossing until it’s coated.

5. Remove the broccoli from the oven and add the shrimp to the pan. Place back in the oven and cook for 10 more minutes, until the shrimp are cooked through.

6. Serve and enjoy! 

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Monica Todica’s Images

Recipe: Shrimp Fajita Bowls

This recipe always feels like a special treat! Once you get the veggies chopped, it cooks up quickly.

Experiment with your favorite toppings - and also with the protein of your choice. Try chicken or tofu for variety.

If you don’t want to serve rice or quinoa, try cauliflower rice. To make: pulse cauliflower florets in a food processor with 1 Tbsp. of water, until it is the consistency of rice, and then steam.

Serves 4.

Ingredients:

Fajitas

• ¾ tsp each: chili powder, garlic powder, cumin, paprika (or 1 Tbsp. of your favorite taco seasoning)

• 2 Tbsp olive oil, divided

• 4 medium bell peppers, cut into strips

• 1 onion, sliced

• 2 cups (200 grams) sliced mushrooms

• 1 pound (450 grams) shrimp, peeled and deveined

• 1 Tbsp lime juice

Shrimp Bowls

• Fresh lettuce

• Chopped tomatoes

• Avocado slices

• Lime slices

• Optional - cooked brown rice, black beans, or quinoa

Directions:

1. Combine spices in a small bowl and set aside.

2. In a large skillet over medium heat, heat 1 Tbsp olive oil. Saute the onion for 6 - 8 minutes, until translucent. Add the peppers and continue sauteing for another 5 minutes, until softened.

3. Sprinkle half of the spice blend over the vegetables in the skillet, stirring well to combine. Add the mushrooms and saute for another 3 - 4 minutes, until they start to soften.

4. Move the veggies to the outside of the skillet, making a “well” in the middle for the shrimp. Add the olive oil, shrimp, and the remaining spice blend and saute for about 5 minutes, flipping the shrimpo halfway through so they cook on both sides.

5. Remove from the heat.

6. Assemble your bowls with your favorite fixings: Make a “bed” of lettuce and optional rice or beans, top with fajita mix, and add tomatoes, avocado slices and additional lime, if desired.

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva from Fudio from Getty Images

Recipe: Easiest Ever Broiled Coconut Shrimp

A restaurant favorite … all the taste you want, but with the wholesome, healthy ingredients of a home-cooked meal.

Serves 4

Ingredients:

• 6-inch skewers

• 1 cup unsweetened shredded coconut

• 2 large eggs

• 1 lime, juiced and zested

• 1 pound large shrimp, peeled, deveined, with tails removed.

• Kosher salt and freshly ground black pepper

Directions:

1. Preheat broiler. Place a wire rack on a baking sheet.

2. Whisk together the eggs in a shallow dish. In another shallow dish, combine coconut and lime.

3. Dip each shrimp into the eggs and then coat with the coconut/lime mixture.

4. Thread 3 shrimp onto each skewer (you might have to double up on one or two skewers, depending on shrimp count).

5. Place the skewers on the wire rack and broil for 2 minutes. Flip the skewers over and cook for another 1-2 minutes, until the shrimp are cooked through. Remove from the oven.

6. Enjoy with your favorite dipping sauce! Bonus recipe below. :)

Orange Dipping Sauce

Ingredients:

• ½ cup no-sugar, juice-sweetened orange marmalade

• 2 tsp mustard

• 1 tsp prepared horseradish

• Dash of sea salt

Directions:

1. Combine all the ingredients in a small bowl.

Recipe by: Saara Haapanen

Photo Credit: Canva by LauriPatterson from Getty Images Signature

Recipe: Shrimp and Zoodles in Spicy Vodka Sauce

If you love chances to use your spiralizer, you’ll want to try this recipe! And if you don’t want to use one, that’s just fine too … simply chop up the zucchini instead of making “noodles” out of it.

You don’t have to use vodka in this recipe – it’s still yummy without it.

Serving Size: 4

Ingredients:

• 3 tbsp avocado or olive oil, separated

• 1 lb peeled/deveined shrimp

• 4 medium zucchini, spiralized or chopped

• ¼ cup coconut cream

• 1 medium diced onion

• 3 garlic cloves, minced

• 1 14-ounce can crushed tomatoes (fire-roasted if you can find it)

• ¼ cup gluten-free vodka (optional!)

• 3-4 cups washed baby spinach.

• ⅓ cup chopped flat leaf parsley

• (optional: ½ cup crumbled goat cheese)

Directions:

1. In a large skillet over medium heat, heat the oil. Add the shrimp and cook for 1-2 minutes on each side, until done. Remove from the pan and place on a covered plate to remain warm.

2. Add the onion to the pan and cook for 3-4 minutes, until they start to soften. Add the garlic and red pepper flakes and continue to cook for 1-2 more minutes. Pour in the tomatoes and vodka and lower the heat slightly and let cook until the sauce thickens, about 10 minutes. Pour in the coconut cream and continue to cook for 5 minutes. Taste and add salt/pepper as necessary.

3. In another skillet, heat 1 tbsp oil and cook the zucchini until it’s done. The zoodles should take 3 to 5 minutes while chopped zucchini will take a bit longer. Stir in the spinach and cook till it’s wilted.

4. Toss the cooked zucchini/spinach into the sauce along with the parsley, and add in the shrimp and optional goat cheese. Season to taste.

Recipe by: Saara Haapanen

Photo Credit: Canva by bhofack2 from Getty Images

Recipe: Sautéed Shrimp

Serving Size: 2 Servings 

Ingredients:

• 2 Tbsp. Grass-fed Butter (or olive oil)

• 8-12 ounces Wild-Caught Shrimp, shelled & deveined

• 1 Red or Yellow Bell Pepper

• 2 garlic cloves, minced

• Himalayan Pink Salt & fresh ground pepper to taste

• 1 tsp. fresh thyme, chopped

Directions: 

1. In a skillet, melt the butter over medium-low heat. Add the bell peppers and cook for about a few minutes until softened. Add garlic and cook until fragrant (about 30 seconds)

2. Add the shrimp and salt and pepper and sauté for 5-6 minutes (until shrimp is no longer translucent)

3. Add the thyme, mix all of the ingredients one last time, and enjoy!

***Shrimp cooks very fast, so a good rule of thumb is to remove the pan from the heat as they are almost finished cooking. Once you remove the pan from the heat, continue tossing and the heat of the pan will continue to cook them until they’re done.

Photo Credit: Canva by Fudio from Getty Images Pro