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One-Pan Sweet Chili Shrimp and Veggies

12 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Jan. 09, 2024
This one-pan shrimp and veggies recipe has everything I'm looking for in a weeknight family dinner: quick, flavorful, nutritious and all three of my kids will eat it! My oldest son loves shrimp and I thought it would work well as a sheet-pan supper. —Elisabeth Larsen, Pleasant Grove, Utah
One-Pan Sweet Chili Shrimp and Veggies
One-Pan Sweet Chili Shrimp and Veggies Recipe photo by Taste of Home
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Ingredients

  • 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
  • 2 medium zucchini, halved and sliced
  • 1/2 pound sliced fresh mushrooms
  • 1 medium sweet orange pepper, julienned
  • 3 tablespoons sweet chili sauce
  • 1 tablespoon canola oil
  • 1 tablespoon lime juice
  • 1 tablespoon reduced-sodium soy sauce
  • 3 green onions, chopped
  • 1/4 cup minced fresh cilantro

Directions

  1. Preheat oven to 400°. Place shrimp, zucchini, mushrooms and pepper in a greased 15x10x1-in. baking pan. Combine chili sauce, oil, lime juice and soy sauce. Pour over shrimp mixture and toss to coat.
  2. Bake until shrimp turn pink and vegetables are tender, 12-15 minutes. Sprinkle with green onions and cilantro.

Nutrition Facts

1 serving: 199 calories, 6g fat (1g saturated fat), 138mg cholesterol, 483mg sodium, 15g carbohydrate (11g sugars, 3g fiber), 22g protein.