1 18 oz package SeaPak® Jumbo Coconut Shrimp
4 medium red potatoes, cleaned and cut into large chunks
2 medium sweet potatoes, cleaned, peeled, and cubed
1 large purple onion, peeled and cut into 8 pieces
1 tbsp vegetable oil
Preheat oven to 375ºF.
Line a baking sheet with parchment paper.
Place the cut vegetables on the baking sheet and drizzle with the oil.
Sprinkle generously with salt and pepper and toss to coat.
Spread in a single layer on the baking sheet and bake for 10 minutes.
Increase oven temperature to 425ºF and add the coconut shrimp to the pan of vegetables.
Continue roasting for an additional 12 minutes.