Sheet Pan Maple Shrimp Hash
Shrimp is my go-to. Especially if I have had a carb or fat heavy day. This meal is both of those & shrimp makes a great addition! Plus, who doesn’t love an easy sheet pan meal?! I call them cheat-sheet meals.
Now… usually hash includes potatoes, but here I substituted butternut squash accompanied by brussel sprouts & bacon; because everything needs bacon. Everything is better with bacon.
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Ingredients:
- 1 pound of shrimp, peeled and deveined
- 12 oz. Brussel Sprouts, cut in half
- 12 oz. Butternut Squash, cubed
- 4 slices of bacon, chopped
- 4 ounces of mushrooms, halved or quartered
- Minced Garlic
- Olive Oil (I used garlic infused)
- 2 tbsp. Lakanto Maple Flavored Sugar-Free Syrup
- 3 tbsp. Coconut Aminos
- 1 tbsp. Swerve Sweetener Brown
- Salt & Pepper
- Chili Flake
Steps:
- Preheat oven to 400 degrees F
- Mix together minced garlic, chili flake, Lakanto Maple Flavored Sugar-Free Syrup, Coconut Aminos and Swerve Sweetener Brown
- On a nonstick sheet pan spread out brussel sprouts, cubed squash, mushrooms and shrimp
- Pour sauce over veggies and shrimp, gently toss and spread in a single layer then sprinkle bacon over top
- Roast for 20-25 minutes
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