Name: Pan Roasted Vegetables with Coconut Shrimp
Yield: 5
Ingredients: 1 pk. 18 oz SeaPak Jumbo Coconut Shrimp; 4 Unit medium red potatoes, cleaned and cut into large chunks; 2 Unit medium sweet potatoes, cleaned, peeled, and cubed; 1 Unit large purple onion, peeled and cut into 8 pieces; 1 tbsp. Vegetable oil

Pan Roasted Vegetables with Coconut Shrimp

Enjoy SeaPak Coconut Shrimp pan-roasted in this delicious combination of potatoes and vegetables.

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Ingredients

1 pk.	18 Oz Seapak Jumbo Coconut Shrimp
4 Unit	Medium Red Potatoes, Cleaned And Cut Into Large Chunks
2 Unit	Medium Sweet Potatoes, Cleaned, Peeled, And Cubed
1 Unit	Large Purple Onion, Peeled And Cut Into 8 Pieces
1 tbsp.	Vegetable Oil

Directions

1	Preheat oven to 375ºF.
2	Cook shrimp according to package directions
3	Line a baking sheet with parchment paper. Place the cut vegetables on the baking sheet and drizzle with the oil.
4	Sprinkle generously with salt and pepper and toss to coat. Spread in a single layer on the baking sheet and bake for 10 minutes.
5	Increase oven temperature to 425ºF and add the coconut shrimp to the pan of vegetables.
6	Continue roasting for an additional 12 minutes. Serve together.

Yield