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–+ servings
Crispy outside, juicy inside sheet pan shrimp with roasted broccoli, asparagus, and potatoes, garnished with lime wedges.

Sheet Pan Shrimp and Roasted Vegetables

This recipe delivers crispy roasted potatoes, tender vegetables, and juicy shrimp all on one pan. It's a quick and flavorful meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Calories: 394
Ingredients Equipment Method Nutrition Notes

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
  • 1 teaspoon ground chipotle pepper
  • 1/4 teaspoon 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

Equipment

  • Baking pan

Method
 

  1. Preheat your oven to 400°F (200°C). Grease a 15x10x1-inch baking pan.
  2. Place the cubed potatoes in the prepared baking pan. Drizzle with olive oil and sprinkle with 1/4 teaspoon of sea salt. Stir to coat the potatoes evenly. Bake for 30 minutes.
  3. While the potatoes bake, squeeze 1/3 cup of juice from the limes. Reserve the lime halves for later. In a small bowl, combine the lime juice, melted butter, ground chipotle pepper, the remaining 1/2 teaspoon of sea salt, and black pepper.
  4. Remove the pan with potatoes from the oven. Stir the potatoes. Arrange the trimmed asparagus, broccoli florets, and shrimp on top of the potatoes. Place the reserved lime halves among the ingredients.
  5. Pour the lime juice mixture evenly over the vegetables and shrimp. Return the pan to the oven and bake for about 10 more minutes, or until the shrimp turn pink and the vegetables are tender.
  6. Sprinkle the finished dish with minced fresh cilantro before serving.

Nutrition

Calories: 394kcalCarbohydrates: 41gProtein: 25gFat: 17gSaturated Fat: 8gCholesterol: 168mgSodium: 535mgFiber: 6gSugar: 4g

Notes

This recipe is designed for convenience and flavor, making it ideal for busy weeknights. You can adjust the amount of chipotle pepper to control the spice level.

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