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Sheet-Pan Chipotle-Lime Shrimp Bake

I like to make this seafood dinner for company because it tastes amazing but takes very little effort to throw together. Use asparagus, Broccolini or a mix of the two. It’s all about what's available for a decent price. —Colleen Delawder, Herndon, Virginia
  • Total Time
    Prep: 10 min. Bake: 40 min.
  • Makes
    4 servings


  • 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
  • 1/2 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


  • Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine lime juice, melted butter, chipotle and remaining sea salt.
  • 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.
  • Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Sprinkle with cilantro.

Test Kitchen tips
  • Don't throw out the squeezed limes. You'll be surprised by how much juice comes out of them after they're roasted.
  • Can't find baby red potatoes? Try baby Yukon Gold potatoes.
  • Nutrition Facts
    1 serving: 394 calories, 17g fat (8g saturated fat), 168mg cholesterol, 535mg sodium, 41g carbohydrate (4g sugars, 6g fiber), 25g protein.


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    Average Rating:
    • Michelle
      Sep 10, 2020

      This recipe is delicious. It has become one of my regular go-to meals for both my famiy amd when we have company. Yes it has a distinct lime flavor. . After all, it is called "Chipotle-Lime Shrimp Bake," so no surprise there. But if the lime is too much for your taste you can just add more butter and use less lime juice. Also, I never have broccolini so I use whatever vegetables I have on hand (bell peppers, broccoli, squash) and it's still great. Thank you for this easy yet tasty meal!

    • Callie
      Jun 12, 2020

      This was good, but not great. Too much lime for my kids and the shrimp was overdone at 10 minutes at 400 degrees.

    • Gail
      May 25, 2020

      I halved this recipe and used only asparagus, since it was what I had on hand. I don't think I'll make it again, as the lime taste was a little off-putting, in my opinion.

    • Lynn
      May 17, 2020

      This is fantastic

    • Cheryl
      Apr 9, 2020

      I have made this twice in the past 3 weeks because we loved it so much! The lime juice really gives it a great flavor. I made it once with green beans and once with asparagus and broccoli. Both delicious!

    • Patty
      Feb 8, 2020

      Absolutely delicious! My hubby said one of top 5 meals I've ever made. Only substitution I made was fresh green beans for the veggie. Will definitely add this to my repertoire of meals. Thank you!

    • TanyaDD
      Jan 3, 2020

      This was delicious! I made this for a guest who is a pescatarian but needed it to be substantial enough for my meat and potatoes husband. I used 2lbs of shrimp, a pound of asparagus, a pound of broccoli florets, one zucchini squash and sliced up 4 cloves of garlic. I also used those little trio colored potatoes. Cooked the potatoes for 20 minutes, then added the veggies for another 10 and then added the shrimp for another 10 or 15. Didn't have the limes but I used "key lime" juice. Veggies were tender crisp, potatoes for salty and perfect and the shrimp was perfectly done, not over cooked. There were four of us and everyone loved it. This is a keeper.

    • Janie
      Jun 24, 2019

      No comment left

    • Connie
      Jun 11, 2019

      Excellent! I substituted cauliflower rice for the potatoes.

    • LPHJKitchen
      Apr 16, 2019

      This is a new favorite for sure! I loved the flavors of the lime and chipotle - a little tart and a little spice but not too much of either. We also loved the variety of veggies in this dish. Add some cooked rice and you've got a great meal for Lent or any time of year.