Sheet-Pan Chipotle-Lime Shrimp Bake

  Dinner

I like to make this seafood dinner for company because it tastes amazing, but takes very little effort to throw together. Use asparagus, Broccolini or a mix of the two. It’s all about what's available for a decent price.

Sheet-Pan Chipotle-Lime Shrimp Bake

Average Rating: 4.666666

TOTAL TIME: Prep: 10 min. Bake: 40 min.
YIELD: 4 servings.

Ingredients

  • 1-1/2 pounds baby red potatoes, cut into 3/4-inch cubes
  • 1 tablespoon extra virgin olive oil
  • 3/4 teaspoon sea salt, divided
  • 3 medium limes
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon ground chipotle pepper
  • 1/2 pound fresh asparagus, trimmed
  • 1/2 pound Broccolini or broccoli, cut into small florets
  • 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
  • 2 tablespoons minced fresh cilantro

Instructions

  • 1. Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine lime juice, melted butter, chipotle and remaining sea salt.
  • 2. Remove sheet pan from oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp.
  • 3. Bake until shrimp turn pink and vegetables are tender, about 10 minutes. Sprinkle with cilantro.

Nutrition Facts

1 serving: 394 calories, 17g fat (8g saturated fat), 168mg cholesterol, 535mg sodium, 41g carbohydrate (4g sugars, 6g fiber), 25g protein.

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