
Supplies needed:
Sheet pan such as Williams Sonoma 3/4 Baking sheet with Rack
Aluminum foil
Olive oil sprayer
Ingredients:
2 red bell peppers
2 orange bell peppers
2 yellow bell peppers
2 lbs wild cooked cocktail shrimp or wild raw shrimp
For the Sauce:
2 tablespoons coconut aminos
2 tablespoons coconut vinegar
1 tsp fish sauce
1 tablespoon minced ginger
1 tablespoon arrowroot Starch
Instructions:
Preheat oven to convection bake 425F
Line sheet pan with foil
Lightly oil pan with olive oil
Cut out the tops and seeds of 6 bell peppers
Place bell peppers top down on lined baking sheet
For the shrimp
Add shrimp to bowl
Add 2 tablespoons coconut aminos
2 tablespoons coconut vinegar
1 tsp fish sauce
1 tablespoon minced ginger
1 tablespoon arrowroot Starch
Stir until shrimp is evenly coated
Add shrimp and sauce mixture to sheet pan next to the peppers
Bake for 15 minutes
Remove from oven
Distribute bell peppers onto plates
Stuff Bell peppers with shrimp evenly
Enjoy!