Chipotle Lime Shrimp

Are you ready to try this one sheet pan chipotle lime shrimp bake? Not only is it delicious and nutritious, but it’s so easy to make. The best perk, however, is the fact that it requires very minimal clean up! At Kathey Jo’s Kitchen, we love an easy, minimal clean up and delicious kind of dinner, so try this shrimp with veggies meal and you’ll surly end up satisfied.

As you begin prepping for this meal, remember to preheat your oven to 400 degrees. You need a stable oven temperature, so give yourself at least fifteen minutes to get the oven nice and hot. The baby red potatoes take longer to cook, so you’ll begin by placing them in the oven for thirty minutes. Here you’ll drizzle them with olive oil and sprinkle with sea salt after placing them on the greased pan. If you don’t have baby red potatoes, you can use baby Yukon golden potatoes, or any other that you have.

Another great tip you should definitely consider is keeping your squeezed limes. Rather than throwing them away, add them into the baking pan and you’ll see how much juice you’ll be able to squeeze out after they are roasted. Trust me you’ll love the flavor enhanced by the lime, even after they are cooked. This recipe is truly one of my favorites, especially after a long day where I don’t want any clean up yet a flavorful dinner!

  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
• 1/2-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°.
2. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil.
3. Sprinkle with 1/4 teaspoon sea salt; stir to combine.
4. Bake for 30 minutes.
5. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit.
6. Combine the lime juice, melted butter, chipotle and remaining sea salt.
7. Remove pan from the oven; stir potatoes.
8. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes.
9. Pour lime juice mixture over vegetables and shrimp.
10. Bake until shrimp turn pink, and vegetables are tender, about 10 minutes longer.
11. Sprinkle with minced fresh cilantro.