Quick and Easy Sheet Pan Shrimp and Asparagus
Ingredients serves 4
1½ pounds baby red potatoes, cut into ¾-inch cubes
1 tablespoon olive oil
¾ teaspoon sea salt, divided
3 medium limes
¼ cup unsalted butter, melted
1 teaspoon ground chipotle pepper
½ pound fresh asparagus, trimmed
½ pound 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°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine lime juice, melted butter, chipotle and remaining sea salt.
2. 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.
3. Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Sprinkle with cilantro.
Comments are not available on this story.
Send questions/comments to the editors.
