This recipe is all of my favorite things – easy, fast and delicious! The quick marinade of the shrimp both infuses flavor and takes the cooking time down to almost nothing – and this allows the veggies to come out flavorful and crisp (not soggy, like sometimes happens with sheet pan recipes).
And as always, when you line your sheet pan with aluminum foil, there is virtually no clean up! Also this recipe travels well for meal prep, as it can happily be eaten warm or cold.
1 lb. peeled and deveined shrimp
1 bunch broccolini
1/2 bunch asparagus
2 cloves garlic, chopped
1 small handful cilantro, chopped
1 lime – juice and zest
1 tsp. powdered chipotle chili pepper
1 tsp. powdered cumin
1/2 tsp. sea salt
1 1/2 tbsp. cooking oil of choice (I used olive oil)
- Preheat oven to 400°F. Line a large baking sheet with tin foil.
- Place peeled and deveined shrimp into a shallow bowl and cover with the juice of one lime. Zest the lime over the shrimp and then add chipotle chili pepper, cumin and salt. Stir to combine. Let marinade for about 10 minutes (shorter is fine, longer is not, as the acids in the lime juice will “cook” the shrimp).
- Add asparagus and broccolini to one side of the baking sheet and the marinated shrimp to the other (try not to let the juices from the shrimp spill over to the veggies side — the lime juice will overcook the veggies and cause them to yellow and wilt). Sprinkle the vegetable side of the pan with olive oil, plus salt and pepper to taste. Sprinkle the chopped garlic over both sides of the pan and then place it in the oven for 10 minutes.
- Serve the shrimp over the vegetables, sprinkled with fresh chopped cilantro.
Looking for more yummy shrimp recipes? Check out this Spicy Shrimp and Avocado Salad with Tahini Dressing!