Sheet-Pan Chipotle Lime Shrimp Bake

Total Time Prep: 10 min. Bake: 40 min.
Yield 4 servings
Test Kitchen Approved
Our sheet-pan chipotle lime shrimp bake tastes as delicious as it sounds. The pronounced lime flavor and dash of spicy heat infuse the shellfish, potatoes, asparagus and broccoli.

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
  • 1/4 teaspoon 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

  1. Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake for 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine the lime juice, melted butter, chipotle, remaining 1/2 teaspoon sea salt and pepper.
  2. Remove pan from the 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 longer. Sprinkle with minced fresh cilantro.

Nutrition Facts

1 serving: 394 calories, 17g fat (8g saturated fat), 168mg cholesterol, 535mg sodium, 41g carbohydrate (4g sugars, 6g fiber), 25g protein.

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
Recipe Creator

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