Save on Pinterest

One-Pan Sweet Chili Shrimp and Veggies

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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 orange 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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • grandmascooking22
    Jun 18, 2020

    We really liked this recipe. We do lots of sheet pan dinners and we really like all of these ingredients. The chili sauce really makes it special.