If you're craving bold flavor and a quick, comforting dinner — this Sheet-Pan Coconut Curry Shrimp checks all the boxes.

Tender shrimp, colorful veggies, and a creamy coconut curry sauce all roast together on one pan. It's sweet, savory, just a little spicy, and the cleanup? Barely anything. This recipe feels like something you'd order at your favorite Thai spot, but it's made with clean, simple ingredients right in your kitchen.

Perfect for busy nights when you want Healthy Fast Food at Home that actually satisfies.

Ingredients:

• 1 lb large shrimp, peeled and deveined

• 1 cup bell peppers, sliced (any color)

• 1 cup broccoli florets

• ½ red onion, sliced

• 1 tbsp olive oil

• Salt & black pepper to taste

• Fresh cilantro or lime wedges for garnish (optional)

For the coconut curry sauce:

• ½ cup full-fat coconut milk

• 1 tbsp red curry paste

• 1 clove garlic, minced

• 1 tsp ginger, grated

• 1 tbsp lime juice

• 1 tsp coconut aminos or low-sodium soy sauce

• 1 tsp honey or maple syrup (optional for sweetness)

Instructions:

1. Preheat oven
   Preheat to 400°F and line a sheet pan with parchment paper.

2. Mix the sauce
   In a small bowl, whisk together coconut milk, curry paste, garlic, ginger, lime juice, coconut aminos, and honey until smooth.

3. Prep the pan
   Add shrimp, bell peppers, broccoli, and onion to the sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.

4. Add the sauce
   Pour the coconut curry sauce over the shrimp and veggies. Gently toss everything again to coat evenly.

5. Roast
   Bake for 12–15 minutes, or until shrimp are pink and cooked through and veggies are tender. Do not overcook.

6. Serve & garnish
   Serve hot, garnished with fresh cilantro or lime wedges. Pair with cauliflower rice, jasmine rice, or lettuce wraps.

Sarah’s Tips:

• Add spice: Stir in a pinch of red pepper flakes or a dash of sriracha.

• Want it saucier? Double the curry sauce ingredients and spoon extra over rice.

• Use frozen shrimp: Just thaw and pat dry first for best results.

• Make it a bowl: Serve over rice with sliced avocado and chopped peanuts on top.

Flavorful Conclusion:

This Sheet-Pan Coconut Curry Shrimp is rich, vibrant, and surprisingly simple — the kind of fast, flavorful dinner you’ll actually be excited to eat on a weeknight. Just one pan, bold flavor, and done in under 30 minutes.

Nutrition (per serving, serves 4):

• Calories: 310

• Protein: 26g

• Carbs: 10g

• Fat: 20g

• Fiber: 3g

• Sugar: 4g