Sheet Pan Chipotle Lime Shrimp Bake
Sheet Pan Chipotle Lime Shrimp Bake is a gluten free and pescatarian recipe with 4 servings. One portion of this dish contains about 29g of protein, 17g of fat, and a total of 385 calories. For $5.16 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 451 person were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 55 minutes. It works well as an expensive main course. Head to the store and pick up shrimp, extra virgin olive oil, broccolini, and a few other things to make it today. It is brought to you by Taste of Home. With a spoonacular score of 81%, this dish is tremendous. Similar recipes include Sheet Pan Chili Lime Shrimp Fajitas, Sheet Pan Chili Lime Shrimp Fajitas, and Sheet Pan Breakfast Bake.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
1/2 pound fresh asparagus, trimmed
1-1/2 pounds baby red potatoes, cut into 3/4-inch cubes
1/2 pound Broccolini or broccoli cut into small florets
1 tablespoon extra virgin olive oil
2 tablespoons minced fresh cilantro
1 teaspoon ground chipotle pepper
3 medium limes
3/4 teaspoon sea salt, divided
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
1/4 cup unsalted butter, melted
Equipment:
oven
frying pan
Cooking instruction summary:
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 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });
Step by step:
1. Preheat oven to 40
2. Place potatoes in a greased 15x10x1-in. sheet pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine.
3. Bake 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit.
4. Combine lime juice, melted butter, chipotle and remaining sea salt.
5. Remove sheet pan from oven; stir potatoes. Arrange asparagus, broccolini, shrimp and reserved limes on top of potatoes.
6. Pour lime juice mixture over vegetables and shrimp.
7. Bake until shrimp turn pink and vegetables are tender, about 10 minutes. Sprinkle with cilantro.
Nutrition Information:
covered percent of daily need
