Sheet-Pan Chipotle-Lime Shrimp Bake

Sheet-Pan Chipotle-Lime Shrimp Bake
Ingredients

• 1 ½ pounds baby red potatoes, cut into ¾” cubes
• 1 Tbs. extra virgin olive oil
• ¾ tsp., sea salt, divided
• 3 limes
• ¼ c unsalted butter, melted
• 1 tsp. ground chipotle pepper
• ½ pound fresh asparagus, trimmed
• ½ pound Broccolini or broccoli, cut into small florets
• 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
• 2 tbs. minced fresh cilantro

Directions:

1. Preheat oven to 400 degrees. Place potatoes in greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with ¼ teaspoon sea salt; stir to combine. Bake 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving the fruit. Combine the 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. Sprinkle with cilantro.

Adapted from Taste of Home