Looking for a quick and easy sheet-pan dinner? Clean out your freezer and pantry and get creative with this recipe!
✅ 1 inch ginger, peeled and sliced
✅ 1 shallot, sliced
✅ 5 garlic cloves, crushed
✅ 2.5 cups butternut squash, cubed (or sweet potato)
✅ 1 red onion, sliced
✅ 1 head broccoli, rough chopped
✅ 2 red bell peppers, de-seeded and chopped
✅ 1 jar Yai's Thai Yellow Coconut Curry
✅ 12-16 oz deveined pink shrimp (frozen or fresh OK)
✅ 1⁄3 cup ghee, melted
✅ 1⁄2 teaspoon salt
☑️ Preheat oven to 400
☑️ Set 3 T melted ghee aside and 1 crushed garlic clove
☑️ In a bowl, coat all vegetables in remaining ghee and crushed garlic. Add salt and 3⁄4 cup yellow curry sauce to bowl. Use your hands to make sure all veggies are coated.
☑️ Add coated veggies to a sheet pan and place in oven
☑️ Bake for 20-25 minutes or until you can almost easily pierce broccoli + squash with a fork
☑️ Coat shrimp in remaining ghee and crushed garlic and lightly sprinkle with salt (after thawing shrimp if needed)
☑️ Pull the sheet pan out of the oven and place shrimp evenly around cooked veggies
☑️ Bake for 6-8 minutes or until shrimp is just opaque, firm, and cooked through
☑️ Garnish with cilantro and more warm Yai's Thai Yellow Coconut Curry if desired. I serve with rice or GF glass noodles.