Sheet Pan Chipotle-Lime Shrimp
This Sheet Pan Chipotle-Lime Shrimp is a bold, zesty meal featuring juicy shrimp, roasted red potatoes, broccoli, and asparagus all tossed in a smoky chipotle-lime butter sauce. Everything cooks together on one pan for easy prep and cleanup.
Prep Time
45 min
Total Time
45 min
Servings
4
Ingredients
Pantry
6 Red Potatoes
2 Limes
Fridge and Freezer
1 tbs Chipotle in Adobo
¼ cup Butter (optional)
1 lb Shrimp, peeled, raw, thawed
1 bunch Asparagus
1 head Broccoli
Directions
Wash hands with soap and water. Wash and dry the potatoes. Preheat the oven to 400 degrees. Grease a large rimmed baking sheet. Dice the potatoes. Toss the potatoes with a little oil and salt and pepper, and roast on the prepared pan for 30 minutes.
Meanwhile, wash and dry the remaining produce. Trim the ends off of the asparagus. Cut the florets off of the broccoli and discard the stem. Peel the shrimp, if needed (always wash hands before and after handling raw meat).
Remove pan from the oven; stir potatoes. Arrange asparagus, Broccoli, and shrimp on top of potatoes.
Wash, dry and halve the limes. Juice the limes into a small bowl. Chop up ¼ cup butter (replace with olive oil for dairy-free) stir into the lime juice along with the chipotle in adobo and ½ tsp salt. Pour lime juice mixture over vegetables and shrimp.
Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Divide into 4 portions and serve. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.
*To make this recipe dairy-free, replace butter with ¼ cup olive oil.