Paleo Emirati Shrimp with Roasted Vegetables

Ingredients

• 1.5 lbs Large shrimp, peeled and deveined
• 2 cups Broccoli florets
• 2 medium Bell peppers (red, yellow)
• 1 medium Red onion
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 3 cloves Garlic
• 2 teaspoons Baharat spice blend

Instructions

1. 1Preheat your oven to 400°F (200°C). In a medium bowl, combine the 2 tablespoons of olive oil, the 2 tablespoons of lemon juice, the 3 cloves of minced garlic, and the 2 teaspoons of baharat spice blend.
2. 2Add the 1.5 lbs of peeled and deveined large shrimp to the bowl with the marinade. Toss gently until all the shrimp are evenly coated.
3. 3On a large baking sheet, combine the 2 cups of broccoli florets, the 2 medium bell peppers (cut into 1-inch pieces), and the 1 medium red onion (cut into 1/2-inch thick slices). Drizzle the remaining 1 tablespoon of olive oil over the vegetables and toss until they are lightly coated.
4. 4Spread the coated vegetables in a single layer on the baking sheet. Evenly arrange the marinated shrimp among the vegetables, ensuring they are also in a single layer.
5. 5Carefully place the baking sheet into the preheated 400°F (200°C) oven. Roast for 20-25 minutes, or until the shrimp turn opaque pink and curl slightly, and the vegetables are tender when pierced with a fork.
6. 6Serve the Paleo Emirati Shrimp with Roasted Vegetables immediately while hot.

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