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One-Pan Sweet Chili Shrimp and Veggies

4.9 | 14 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Elisabeth Larsen, Pleasant Grove, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 09, 2024

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

TEST KITCHEN APPROVED

One-Pan Sweet Chili Shrimp and Veggies

Contest Winner
4.9 | 14 Reviews Add your review
Yield:4 servings
Prep:15 min
Cook:15 min
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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
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Directions

  1. 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.
  2. 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.
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