Sheet Pan Chipotle Lime Shrimp Bake
Total TimePrep: 10 min. Bake: 45 min.
- 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
- 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.
Test Kitchen tips
Nutrition Facts1 serving: 394 calories, 17g fat (8g saturated fat), 168mg cholesterol, 535mg sodium, 41g carbohydrate (4g sugars, 6g fiber), 25g protein.
May 11, 2018
A true one-pan meal! I used broccoli florets here. I dried them very well, tossed them with a bit of olive oil, and placed them on the pan next to the potatoes. I stirred them after 15 minutes, and they were crispy after 30 minutes. Next time I will reduce the chipotle by half, because it was a bit too spicy for me. DH loved it and is already looking forward to the leftovers.
Jan 26, 2018
This was very good. It cooked up nicely!
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