Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Roast the potatoes
Preheat oven to 400°F. Cut the baby red potatoes into 3/4-inch cubes and place on a greased 15x10-inch baking pan. Drizzle with olive oil, sprinkle with 1/4 teaspoon sea salt, and stir to coat. Bake for 30 minutes.
- 2
Mix the chipotle lime glaze
While the potatoes bake, halve the limes and squeeze out about 1/3 cup juice, keeping the squeezed halves. Whisk the lime juice with melted butter, ground chipotle, the remaining 1/2 teaspoon sea salt, and black pepper.
- 3
Load up the pan
Pull the pan from the oven and stir the potatoes. Trim the asparagus and cut the broccolini into small florets, then arrange both on top of the potatoes along with the peeled, deveined shrimp and the squeezed lime halves. Pour the chipotle lime glaze evenly over everything.
- 4
Finish baking
Bake about 10 more minutes, until the shrimp turn pink and the vegetables are tender. Check the shrimp early — pull them as soon as they curl into a C shape so they don't overcook. Sprinkle with minced cilantro and serve straight off the pan.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Sheet-Pan Chipotle Lime Shrimp Bake
Created by: MacroMeals
Ingredients
- 1 1/2 lb baby red potatoes
- 1 tbsp olive oil
- 3/4 tsp sea salt
- 3 lime
- 1/4 cup butter
- 1 tsp ground chipotle pepper
- 1/4 tsp black pepper
- 1/2 lb asparagus
- 1/2 lb broccolini
- 1 lb shrimp
- 2 tbsp cilantro
Instructions
- Roast the potatoesPreheat oven to 400°F. Cut the baby red potatoes into 3/4-inch cubes and place on a greased 15x10-inch baking pan. Drizzle with olive oil, sprinkle with 1/4 teaspoon sea salt, and stir to coat. Bake for 30 minutes.
- Mix the chipotle lime glazeWhile the potatoes bake, halve the limes and squeeze out about 1/3 cup juice, keeping the squeezed halves. Whisk the lime juice with melted butter, ground chipotle, the remaining 1/2 teaspoon sea salt, and black pepper.
- Load up the panPull the pan from the oven and stir the potatoes. Trim the asparagus and cut the broccolini into small florets, then arrange both on top of the potatoes along with the peeled, deveined shrimp and the squeezed lime halves. Pour the chipotle lime glaze evenly over everything.
- Finish bakingBake about 10 more minutes, until the shrimp turn pink and the vegetables are tender. Check the shrimp early — pull them as soon as they curl into a C shape so they don't overcook. Sprinkle with minced cilantro and serve straight off the pan.