Mix the garlic powder, sea salt and pepper in a small bowl. In a large bowl, toss the root vegetables with half of the spice mixture and 2 tbsp coconut oil. Spread the root vegetables evenly on a sheet pan and place in the oven for 25 minutes.
Place the shrimp in a bowl with the lemon juice. Pour cold water into the bowl until the shrimp is fully covered. Set aside for 20 minutes. After 20 minutes, drain the shrimp and pat dry. Toss the shrimp with the remaining coconut oil and spices.
Once the root vegetables have cooked for 25 minutes, remove the pan from the oven and place the shrimp directly on top. Place back in the oven for an additional 20 minutes.
Serve immediately, enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2017/03/29/one-pan-shrimp-and-root-vegetable-dinner/