Recipe: Sheet Pan Chili-Lime Shrimp and Veggies
The Sheet Pan Chili-Lime Shrimp and Veggies is a delicious, well-balanced meal featuring potatoes as the starch, various non-starchy veggies, and shrimp as the protein source, all tossed in a chili-lime sauce for a delightful burst of flavor.
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!
Sheet Pan Chili-Lime Shrimp and Veggies
Serves 4
Ingredients:
- 1 lb baby potatoes, cubed
- 3 Tbsp olive oil, divided (1 Tbsp for potatoes, reserve 2 Tbsp for shrimp and veggies)
- Salt and pepper to taste
- 1 tsp smoked paprika
- 2 tsp garlic powder, divided (1 tsp for potatoes, 1 tsp for shrimp marinade)
- Juice from 2 medium limes
- 1 tsp chili powder
- 1 lb uncooked peeled and deveined shrimp
- 12 oz green beans (purchased cut, or cut into 1-inch pieces)
- 1 large crown of broccoli, cut into florets
- 1/2 pint mushrooms, sliced
- 1/2 small yellow onion, finely chopped
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 more salt and pepper. 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.
