This recipe has everything I'm looking for in a weeknight family dinner: A quick and nutritious meal that my kids will eat! My oldest son loves shrimp and I thought it could work really 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
Prep Time
15 min
Cook Time
15 min
Yield
4 servings
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
- 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.
- 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.
Loading Popular in the Community
Loading Reviews
