Sheet Pan Chipotle Lime Shrimp Bake Recipes

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SHEET-PAN CHIPOTLE-LIME SHRIMP BAKE



Sheet-Pan Chipotle-Lime Shrimp Bake image

I like to make this seafood dinner for company because it tastes amazing, but takes very little effort to throw together. Use asparagus, Broccolini or a mix of the two. It's all about what's available for a decent price. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

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
1/2 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

Steps:

  • 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 for 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine the lime juice, melted butter, chipotle and remaining sea salt., Remove pan from the oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp., Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Sprinkle with minced fresh cilantro.

Nutrition Facts : Calories 394 calories, Fat 17g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 535mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.

PAN-SEARED SHRIMP WITH CHIPOTLE-LIME GLAZE



Pan-Seared Shrimp With Chipotle-Lime Glaze image

Make and share this Pan-Seared Shrimp With Chipotle-Lime Glaze recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon minced chipotle chile in adobo
2 teaspoons adobo sauce
4 teaspoons brown sugar
1 1/2 lbs extra-large shrimp, peeled and deveined
salt
fresh ground black pepper
1/8 teaspoon sugar
2 tablespoons vegetable oil

Steps:

  • Whisk the lime juice, cilantro, chipotle chile, adobo sauce, and brown sugar together in a small bowl; set aside.
  • Pat shrimp dry with paper towels; season with ¼ teaspoon salt, ¼ teaspoon pepper, and sugar.
  • Heat 1 tablespoon of oil in a 12-inch nonstick skillet over high heat until smoking.
  • Add half the shrimp to pan in a single layer; cook until spotty brown and just pink around the edges, about 1 minute.
  • Off heat, use tongs to quickly flip over each shrimp and let stand until all but very center is opaque, about 30 seconds.
  • Transfer shrimp to plate and cover with foil.
  • Add remaining tablespoon oil to skillet and return to high heat until just smoking; sear remaining shrimp.
  • After second batch has stood off heat, return first batch to skillet and toss to combine.
  • Add glaze, cover, and let stand to warm through glaze, about 1 minute.
  • Toss shrimp again to coat and serve.

Nutrition Facts : Calories 260.1, Fat 9.8, SaturatedFat 1.4, Cholesterol 258.4, Sodium 253.8, Carbohydrate 6.8, Sugar 4.7, Protein 34.6

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