Fish

Cajun Pecan Crusted Cod-Shrimp Veggie Sheet Pan is for Dinner.

Cajun Pecan Crusted Cod-Shrimp Veggie Sheet Pan takes 30 minutes to prepare.

Cajun Pecan Crusted Cod-Shrimp Veggie Sheet Pan takes 30 minutes to cook.

Cajun Pecan Crusted Cod-Shrimp Veggie Sheet Pan makes 2 servings.

The ingredients for Cajun Pecan Crusted Cod-Shrimp Veggie Sheet Pan are:

2 4oz Cod Fillets
12 Raw shrimp
Creole or Cajun spice
1 cup, chopped Summer Squash
6 spear Asparagus, fresh
1 c. broccoli florets
1/2 c. red, orange pepper strips
1/2 c. sliced/halved Purple Onion
1 T Sesame Oil
2 T Avocado Oil
1 T Butter, melted
1/4 c. crushed pork skins
1/4 c. crushed Pecans

Here is how you make Cajun Pecan Crusted Cod-Shrimp Veggie Sheet Pan:

Heat oven to 400 degrees.Prepare veggies in uniform size, season with spice, toss in oilslet rest till oven is heatedline cookie sheet with parchment pour veggie onCook 10 minMelt butter let cool a bitCrush pork skins, mix with crushed pecans in small dishSpray shrimp with olive oilSeason both sides lightly with spiceSeason cod, dip in butter, coat in pecan mix, let rest. When veggie 10 min time is up push veggies to sides making room for codBack into oven for 8 minCoat shrimp with remaining crumbsWhen 8 min is up put shrimp in ovenBake 8-10 more till cod reaches 135-140remove from ovenServing Size:?2

The nutritional information for Cajun Pecan Crusted Cod-Shrimp Veggie Sheet Pan is:

• Servings Per Recipe: 2
• 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

The dietary needs meet for Cajun Pecan Crusted Cod-Shrimp Veggie Sheet Pan is Low Carb