Cajun Pecan Crusted Cod-Shrimp Veggie Sheet Pan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 4oz Cod Fillets 12 Raw shrimpCreole or Cajun spice 1 cup, chopped Summer Squash 6 spear Asparagus, fresh1 c. broccoli florets 1/2 c. red, orange pepper strips1/2 c. sliced/halved Purple Onion1 T Sesame Oil 2 T Avocado Oil 1 T Butter, melted 1/4 c. crushed pork skins 1/4 c. crushed Pecans
Heat oven to 400 degrees.
Prepare veggies in uniform size, season with spice, toss in oils
let rest till oven is heated
line cookie sheet with parchment pour veggie on
Cook 10 min
Melt butter let cool a bit
Crush pork skins, mix with crushed pecans in small dish
Spray shrimp with olive oil
Season both sides lightly with spice
Season cod, dip in butter, coat in pecan mix, let rest.
When veggie 10 min time is up push veggies to sides making room for cod
Back into oven for 8 min
Coat shrimp with remaining crumbs
When 8 min is up put shrimp in oven
Bake 8-10 more till cod reaches 135-140
remove from oven
Serving Size: 2
Prepare veggies in uniform size, season with spice, toss in oils
let rest till oven is heated
line cookie sheet with parchment pour veggie on
Cook 10 min
Melt butter let cool a bit
Crush pork skins, mix with crushed pecans in small dish
Spray shrimp with olive oil
Season both sides lightly with spice
Season cod, dip in butter, coat in pecan mix, let rest.
When veggie 10 min time is up push veggies to sides making room for cod
Back into oven for 8 min
Coat shrimp with remaining crumbs
When 8 min is up put shrimp in oven
Bake 8-10 more till cod reaches 135-140
remove from oven
Serving Size: 2
Nutritional Info Amount Per Serving
- Calories: 436.3
- Total Fat: 32.4 g
- Cholesterol: 134.3 mg
- Sodium: 282.8 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 2.6 g
- Protein: 30.2 g