Zesty Shrimp with Brussels and Potatoes

1: Season shrimp with salt, pepper, paprika, and garlic powder. Heat olive or coconut oil over medium-high heat.

2: Add shrimp and sauté for about 2 minutes per side.

3: Add coconut aminos, lemon or lime juice, and hot sauce. Toss and remove from heat. Top with cilantro or parsley.

4: Bring salted water to a boil and add trimmed Brussels sprouts. Cook for about 4 minutes before draining.

5: Pat dry Brussels and smash slightly with a cup, then toss with olive oil and seasonings.

6: Broil smashed Brussels for 2 minutes, flip, and broil for another 1-2 minutes.

7: Slice mini gold potatoes, leaving 1/4 inch at the bottom, and toss with olive oil, minced garlic, and seasonings.

8: Bake potatoes at 450°F for 35-40 minutes.

9: To make aioli, mix Dijon mustard, Greek yogurt, mayonnaise, coconut aminos, pepper, and garlic powder together.