When we say Easy Shrimp Bake is easy, we aren’t kidding around. All it asks of you is to stack tender, savory, and pink shrimp atop refreshing and tender-crisp asparagus, Broccolini®, and fluffy red potatoes. Bake and grab a plate, because Easy Shrimp Bake is ready to impress you right from the word go! It’s a full seafood dinner in a single baking pan, so it feels indulgent and homey all at once. Let dinner be your excuse to take it easy this evening, right when you start cooking.
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
- 1/2 pound fresh asparagus, trimmed
- 1/2 pound Broccolini or broccoli, cut into small florets
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons fresh cilantro, minced
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease a 15x10x1-inch baking pan.
Step 3 –Place the potatoes into the prepared baking pan and drizzle with the olive oil.
Step 4 –Sprinkle the potatoes with 1/4 teaspoon of the sea salt and stir to combine.
Step 5 –Bake the potatoes for 30 minutes.
Step 6 –Cut the limes in half and juice to get 1/3 cup of the lime juice. Reserve the fruit halves.
Step 7 –In a small bowl, combine the lime juice, the melted butter, the chipotle, and the remaining sea salt.
Step 8 –Transfer the potatoes from the oven and stir.
Step 9 –Arrange the asparagus, the Broccolini, the shrimp, and the reserved limes on top of the potatoes.
Step 10 –Pour the lime juice mixture over the vegetable-shrimp layer.
Step 11 –Bake until the shrimps turn pink and reach an internal temperature of 145 degrees F, and the vegetables are tender, about 10 minutes.
Step 12 –Sprinkle the shrimp bake with the cilantro.
Step 13 –Serve.
