Roasted Shrimp and Vegetables is the Perfect Fall Sheet Pan Meal

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Sing it with me, y'all. FALL IS HERE!!!

Yes, even in Texas, the weather is starting to cool (and is almost bearable) and the leaves are beginning to change colors on the trees.

I don't know what it is about the shift in temperatures but this is the time of year that I start craving stews, casseroles, and roasted meals.

I think it's the warmth of the food plus the collection of savory flavors that are most prevalent during this season.

Roasted Shrimp and Vegetables is the Perfect Fall Sheet Pan Meal

Personally, I am partial to cooking sheet pan meals for my family. They are easy, adaptable, and yummy.

I like that I can prep and cook an entire meal in under 15 minutes of hands-on time.

I really like cooking up a sheet pan meal whenever i need to clean out my fridge.

Just toss a protein on a pan, cut up a bunch of vegetables into bite-sized pieces, and mix everything up with a liberal dose of coconut oil, salt, and pepper.

Roast and enjoy! Yum, right?

Then check out my tried and true recipe for roasted shrimp and vegetables is the perfect fall sheet pan meal featuring coconut oil.

Why Cook With Coconut Oil?

I like cooking with coconut oil because it gives my food a deeper, smoother taste after the roasting process.

I particularly like roasting chicken and shrimp, squash, sweet potatoes, and broccoli in coconut oil – I think it really enhances their flavors.

I like that I can grab a sheet pan and toss together some vegetables and coconut oil, do the same with a meat and anther pan, roast, and then pair with quinoa or rice.

Since unrefined coconut oil retains a bit of it's coconut odor and flavor, it makes the meal really special and tasty.

For those of you who do not like the taste of coconut but love using a great organic substitute for butter, margarine, or other oils – give refined coconut oil a try.

It's nice that you have options, right?

Print

Roasted Shrimp and Vegetables Sheet Pan Meal

A tasty and quick fall meal.

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 people

Ingredients

• 1/4 cup coconut oil
• kosher salt and ground pepper to taste
• 1 bag peeled and diced butternut squash
• 1 bag broccoli florets
• 1 pint tomatoes
• 1 lb peeled shrimp
• 1 tbsp Crisco Unrefined Organic Coconut Oil

Instructions

1. Preheat oven to 425 degrees.

2. Melt 1/4 cup of Crisco Unrefined Organic Coconut Oil in a bowl in the microwave for 10 seconds at a time. Stir in between cycles.

3. Combine butternut squash, broccoli, and tomatoes in a large bowl. Pour melted Crisco Unrefined Organic Coconut Oil over top and add salt and pepper to taste. Mix until vegetables are fully coated.

4. Line a large sheet pan with parchment paper. Dump vegetables on to pan and spread out into a single layer.

5. Melt 1 tbsp of Crisco Unrefined Organic Coconut Oil in a bowl in the microwave for 10 seconds at a time. Stir in between cycles.

6. Place shrimp in a medium bowl. Pour melted Crisco Unrefined Organic Coconut Oil over top and add salt and pepper to taste. Mix until shrimp are fully coated.

7. Line a medium sheet pan with parchment paper. Dump shrimp on to pan and spread out into a single layer.

8. Put sheet pans in oven and cook for 15 minutes. Stir halfway through cooking.

9. Remove from oven and let rest for 1-2 minutes. Serve with quinoa or rice.