One-Pan Chipotle-Lime Shrimp Dinner

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Serves: 4

INGREDIENTS

1 ½ pounds baby potatoes, any variety, quartered

1 tablespoon olive oil

¾ teaspoon salt

3 limes, halved

¼ cup unsalted butter, melted

1 teaspoon ground chipotle pepper

½ pound fresh asparagus, ends trimmed

½ pound broccoli, cut into bite-size pieces

1 pound (15-20 pieces) cooked shrimp, tail off

2 tablespoons fresh cilantro, chopped

INSTRUCTIONS

Preheat your oven to 400 degrees Fahrenheit. Place the quartered baby potatoes on a baking sheet lined with parchment paper. Drizzle the potatoes with olive oil and dust them with a sprinkle of salt. Bake the potatoes for 30 minutes.

Squeeze fresh juice from your limes and set aside in a bowl. Set aside the limes, too. Combine the lime juice, melted butter, ground chipotle pepper and dash of salt.

Pull the potatoes from the oven and stir. Add the trimmed asparagus, bite-size broccoli pieces and the shrimp and the reserved limes to the baking sheet. Pour lime-juice mixture over the veggies and shrimp.

Bake the mixture for 10 minutes, or until veggies are tender.

Garnish with finely chopped cilantro and enjoy!
Tip: Add more zest by re-squeezing the limes once you’re done roasting the dish. There’s still juice left in them!

NUTRITION INFORMATION

Calories per serving: 394

Total fat: 17 g

Saturated fat: 8 g

Sodium: 535 mg

Total Carbohydrate: 41 g

Dietary fiber: 6 g

Sugar: 4 g

Protein: 25 g

Recipe adapted from tasteofhome.com