Sheet Pan Chipotle Lime Shrimp Bake Recipe

5 1 1
Sheet Pan Chipotle Lime Shrimp Bake Recipe
Sheet Pan Chipotle Lime Shrimp Bake Recipe photo by Taste of Home
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Sheet Pan Chipotle Lime Shrimp Bake Recipe

Read Reviews
5 1 1
Publisher Photo
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. —Colleen Delawder, Herndon, Virginia
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

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

Directions

Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. sheet 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.
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.
Bake until shrimp turn pink and vegetables are tender, about 10 minutes. Sprinkle with cilantro. Yield: 4 servings.

Test Kitchen tips
  • Don't throw out the squeezed limes. You'll be surprised by how much juice comes out of them after they're roasted.
  • Can't find baby red potatoes? Try baby Yukon Gold potatoes.
  • Originally published as Sheet Pan Chipotle Lime Shrimp Bake in Taste of Home February/March 2018

    Nutritional 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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    • 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
    1. Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. sheet 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. Yield: 4 servings.

    Test Kitchen tips
  • Don't throw out the squeezed limes. You'll be surprised by how much juice comes out of them after they're roasted.
  • Can't find baby red potatoes? Try baby Yukon Gold potatoes.
  • Originally published as Sheet Pan Chipotle Lime Shrimp Bake in Taste of Home February/March 2018

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    Reviews forSheet Pan Chipotle Lime Shrimp Bake

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    MY REVIEW
    ahmom User ID: 3426126 282687
    Reviewed Jan. 26, 2018

    "This was very good. It cooked up nicely!"

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