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A close-up of a sheet pan dinner with crispy shrimp, roasted potatoes, and asparagus, seasoned and garnished with lemon and herbs.

Sheet-Pan Chipotle Lime Shrimp Bake

This recipe delivers a flavorful and easy sheet-pan dinner with shrimp, vegetables, and potatoes, all coated in a zesty chipotle-lime sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 394
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 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

Equipment

  • Baking pan

Method
 

  1. Preheat your oven to 400°F (200°C). Grease a 15x10x1-inch baking pan. Place the cubed potatoes in the pan, drizzle with olive oil, and sprinkle with 1/4 teaspoon of sea salt. Stir to coat the potatoes evenly. Bake for 30 minutes.
  2. While the potatoes bake, squeeze 1/3 cup of juice from the limes, reserving the lime halves. In a small bowl, combine the lime juice, melted butter, ground chipotle pepper, the remaining 1/2 teaspoon of sea salt, and black pepper. Stir well.
  3. Remove the pan with potatoes from the oven and stir them. Arrange the trimmed asparagus, Broccolini florets, and peeled shrimp on top of the potatoes. Place the reserved lime halves around the pan. Pour the lime juice mixture evenly over the vegetables and shrimp.
  4. Return the pan to the oven and bake for an additional 10 minutes, or until the shrimp turn pink and the vegetables are tender. Sprinkle with fresh minced cilantro before serving.

Nutrition

Calories: 394kcalCarbohydrates: 41gProtein: 25gFat: 17gSaturated Fat: 8gCholesterol: 168mgSodium: 535mgFiber: 6gSugar: 4g

Notes

This recipe is perfect for a quick and healthy weeknight meal. You can adjust the amount of chipotle pepper to control the spice level. Serve with rice or tortillas for a more complete meal.

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