Recipe: Sheet Pan Chili-Lime Shrimp and Veggies
It’s no secret that many of us lead busy lives, yet we still want to prioritize home-cooked and nutrient-dense meals. Oftentimes, this means turning to a meal we’ve made repeatedly to remove the guesswork. Eventually, this leads to burnout with a dish or even a flavor profile if it’s used too often. If being in a meal rut sounds familiar, it may be time to add a new dish into the rotation that’s easy, quick, and requires minimal clean-up as it’s all cooked on one sheet pan!
Enter in the Sheet Pan Chili-Lime Shrimp and Veggies. It’s a well-balanced meal with potatoes as the starch, multiple types of non-starchy veggies, and shrimp as the protein source, all tossed in a chili-lime sauce for a delightful burst of flavor.
Sheet Pan Chili-Lime Shrimp and Veggies
Serves 4
Ingredients:
- 1lb uncooked peeled and deveined shrimp
- 1 pound baby potatoes, cubed
- 2 cloves garlic, finely chopped
- 3 Tbsp olive oil, divided (1 Tbsp for potatoes, reserve 2 Tbsp for shrimp and veggies)
- 1 tsp smoked paprika
- 2 tsp garlic powder, divided (1 tsp for potatoes, 1 tsp for shrimp marinade)
- Juice from 2 medium limes
- Zest of 1 lime
- 1/2 pint mushrooms, sliced
- 1 tsp chili powder
- 12 oz green beans (purchased cut, or cut into 1-inch pieces)
- 1 large crown of broccoli, cut into florets
- 1/2 small yellow onion, finely chopped
- Salt and pepper to taste
Directions:
- Preheat oven to 400 degrees F.
- Toss the cut potatoes with 1 Tbsp olive oil, salt, pepper, smoked paprika and 1 tsp of garlic powder.
- Place the potatoes on a baking sheet and bake in the oven for 30 minutes.
- While the potatoes cook, combine the remaining 2 Tbsp olive oil with the lime juice, chili powder, 1 tsp garlic powder and salt and pepper if desired. Mix well.
- After the potatoes cook for 30 minutes, remove them from the oven. Stir them well to keep them from sticking. Add the shrimp, green beans, broccoli, mushrooms, and onion to the sheet pan. Drizzle the lime mixture on top and stir well until evenly coated.
- Bake for about 10-12 minutes, or until shrimp are pink and veggies are tender.
- Plate and enjoy!
Swaps:
- For any of the non-starchy veggies: swap out with a favorite such as bell peppers, carrots, snow peas, cauliflower, or zucchini.