I’m hooked on sheet pan and foil packet meals. Seriously, where have these dishes been all my life?
These meals are so easy, and taste amazing. The most time consuming part of this particular dish is dicing the potatoes and chopping the cilantro. I was drawn to this chipotle shrimp meal because we eat a lot of fresh vegetables, and I’m a huge fan of anything with cilantro.
And the butter and lime juice make your tastebuds dance.
I’ll do my best to get these sheet pan and foil packet meals written up to share with you in the coming months. But for now, here is the recipe for Chipotle Lime Shrimp Bake.
Ingredients:
• 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 *(If you don’t have unsalted butter on hand, just cut back on the amount of salt you add)
• 1/2 pound fresh asparagus, trimmed
• 1/2 pound broccoli, cut into small florets
• 1 pound cooked shrimp
• 2 tablespoons minced fresh cilantro *(I’ll be honest, I don’t measure out cilantro. Just use to suit your taste).
Directions:
1) Preheat oven to 400-degrees. Place potatoes in a bowl, drizzle with olive oil, add 1/4 teaspoon salt and mix well. Arrange potatoes on a greased 15x10x1 -inch baking pan. Bake 30 minutes. Meanwhile, squeeze 1/3 cup lime juice from limes, reserving fruit. Combine lime juice, melted butter and remaining salt.
2) Remove sheet pan from oven, stir potatoes. Arrange asparagus, broccoli, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp.
3) Bake until vegetables are tender, about 10 to 15 minutes. Sprinkle with cilantro.
* Dont throw away the limes. You’ll be surprised how much juice comes out of them after they’re roasted.
* Yukon gold potatoes can be substituted for baby red potatoes.
In warmth,
Anna
