Chili-Lime Shrimp Bake


This scrumptious sheet-pan bake is an easy gluten-free treat to put together with broccolini, broccoli, asparagus or other healthy vegetables, which should win easy approval from any nutritionist you ask!

  • 1 1/2 lbs Baby red or Yukon gold potatoes, cut into 3/4-inch cubes
  • 1 tbs Extra virgin olive oil
  • 3/4 tsp Sea salt, divided
  • 3 Limes, medium
  • 1/4 cup Unsalted butter, melted
  • 1 tsp Chipotle pepper, ground
  • 1/2 lb Fresh asparagus, trimmed
  • 1/2 lb Broccolini or broccoli, cut into small florets
  • 1 lb Uncooked shrimp (16-20 per pound), peeled and deveined
  • 2 tbs Fresh cilantro, minced

  1. Preheat oven to 400°F. Put potatoes on a greased 15x10x1-inch baking pan; drizzle with olive oil. Sprinkle 1/4 teaspoon sea salt; stir to combine. Bake 30 minutes.
  2. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine lime juice, melted butter, chipotle and remaining sea salt.
  3. Remove sheet pan from oven; stir potatoes. Arrange asparagus, broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp.
  4. Bake until shrimp turns pink and vegetables are tender, about 10 minutes. Sprinkle cilantro on top.

Serves 4 | Prep Time 40-55 min