Total Time: 30-35 minutes

• 1 cup of jasmine rice cooked per the package
• 4-5 scallions (white and green parts) thinly sliced
• 1 pack of frozen peas and carrots (thawed and drained)
• 2 cloves of garlic, grated
• 1 TBS ginger powder
• 1/4 cup of olive oil
• 1/4 cup coconut aminos
• 3 TBS rice wine vinegar
• 1 TBS sesame oil
• 2-3 large eggs whisked
• 1 lb shrimp peeled and deveined and tails removed
• sea salt and pepper
• hot sauce for serving

*Optional sauce:

• 1/2 cup avocado oil mayo
• 1/2 cup ketchup
• 1.5 TBS truvia baking blend
• 1 TBS garlic powder
• 1 TBS paprika
• 1.5 tsp sriracha
• 1.5 tsp raw honey
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp cayenne pepper

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What to do:

• Preheat oven to 475
• Cook your rice per the package instructions
• Spray your sheet pan with some cooking spray
• Pat your shrimp dry and remove the tails; season with sea salt and pepper
• Toss together all of your ingredients EXCEPT the eggs and the shrimp in a large bowl until everything is completely coated
• Spread onto sheet pan and bake for 8 minutes
• Remove from the oven and toss everything together again scraping up any pieces that are stuck onto pan
• Whisk the eggs together and drizzle over the rice
• Add your shrimp on top of the rice
• Bake for another 10-12 minutes until shrimp is pink and starting to peel up some on the edges
• Mix everything together and serve with hot sauce or the optional sauce

*For the optional sauce – whisk all ingredients together in a small bowl