Thai Shrimp (Sheet Pan Dinner)

Original Recipe:

https://www.killingthyme.net/2019/02/08/spicy-thai-sweet-chili-shrimp-sheet-pan-dinner/

Notes from Becca:

12 oz shrimp, shelled and deveined

1 sweet bell pepper (red, orange, or yellow), cut into bite-sized chunks (I usually do sliced carrots instead)
2 cups snow peas
1 TBSP olive oil
salt and pepper, to taste, You can substitute the salt for garlic salt
1/2 cup Thai Sweet Chili Sauce, Store-bought or homemade; see homemade recipe in link. (I buy Passage To Asia sauce)
Sliced scallions, for garnish (optional)
1/2 lime quartered, for serving (optional)

I serve with rice

Pre-heat oven to 450º F.

Wash your veggies, pat them dry, and place them in a large bowl. Drizzle them with the olive oil and sprinkle with salt and pepper. Toss to coat, and transfer the veggies to a baking sheet. Spread them out evenly, creating room in the center for the shrimp. Set aside. 

Prepare the shrimp and pat them dry with a paper towel. Transfer the shrimp to the middle of the baking sheet and sprinkle with a bit of salt and pepper.

Bake the shrimp and veggies for 10 minutes, or until the shrimp is cooked through, opaque, and the veggies are tender.

Remove the baking sheet from the oven and brush a generous amount of the Thai Sweet Chili Sauce over the shrimp. Sprinkle the shrimp with sliced scallions.

You can serve the shrimp and veggies on their own, over coconut rice, or quinoa. (Or any other grain you love!) Spritz your food with fresh lime juice before you dig in.