Best 4 Sheet Pan Chipotle Lime Shrimp Bake Recipes

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Indulge in a tantalizing culinary journey with our sheet-pan chipotle lime shrimp bake, a vibrant and flavorful dish that effortlessly combines zesty citrus, smoky chipotle, and tender shrimp for a delightful meal. This recipe offers a perfect balance of tangy, spicy, and savory flavors, making it a hit among seafood enthusiasts. Join us as we explore the depths of this delectable dish, unveiling its secrets and providing you with step-by-step instructions to recreate this culinary masterpiece in your own kitchen.

In addition to the main recipe, we'll also delve into variations such as a scrumptious chipotle honey lime shrimp bowl, bursting with freshness and nutrition, a mouthwatering chipotle lime shrimp pasta, where succulent shrimp and pasta dance in a creamy chipotle sauce, and a delightful chipotle shrimp tacos recipe, perfect for a fun and casual meal. Get ready to tantalize your taste buds with these diverse and flavorful recipes that are sure to leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SHEET-PAN CHIPOTLE-LIME SHRIMP BAKE



Sheet-Pan Chipotle-Lime Shrimp Bake image

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

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

  • 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 for 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine the lime juice, melted butter, chipotle and remaining sea salt., Remove pan from the 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 minced fresh cilantro.

Nutrition Facts : Calories 394 calories, Fat 17g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 535mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.

SHEET PAN SHRIMP AND SAUSAGE BAKE



Sheet Pan Shrimp and Sausage Bake image

Easy shrimp and sausage bake, delicious, healthier, and gluten free, all on one big sheet pan in the oven!

Provided by ashley

Categories     Seafood     Shellfish     Shrimp

Time 1h

Yield 6

Number Of Ingredients 22

cooking spray
1 pound baby Yukon Gold potatoes, quartered
4 ears corn, husked
4 tablespoons olive oil, divided
3 tablespoons Creole seasoning
1 lemon, juiced
1 tablespoon minced garlic
2 teaspoons Italian seasoning
1 teaspoon paprika, divided
½ teaspoon red pepper flakes
1 pinch salt and ground black pepper
1 red bell pepper, cut into 2-inch pieces
1 yellow bell pepper, cut into 2-inch pieces
1 orange bell pepper, cut into 2-inch pieces
1 ½ cups cherry tomatoes, halved
1 onion, cut into 2-inch pieces
4 andouille sausages, sliced
1 lemon, cut into wedges
1 pound uncooked medium shrimp, peeled and deveined
½ teaspoon Creole seasoning
2 tablespoons chopped fresh parsley, or to taste
finely chopped green onion, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
  • Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
  • Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
  • Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
  • Bake in the preheated oven for 8 minutes.
  • Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
  • Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.

Nutrition Facts : Calories 332.5 calories, Carbohydrate 39.2 g, Cholesterol 120.1 mg, Fat 13.7 g, Fiber 7 g, Protein 18.9 g, SaturatedFat 2.5 g, Sodium 1010.2 mg, Sugar 4.5 g

CHIPOTLE-GLAZED SHRIMP



Chipotle-Glazed Shrimp image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 6

1 1/2 pounds 16/20 shrimp, peeled and deveined (30 shrimp in total)
3 tablespoons adobo sauce from canned chipotles
3 tablespoons honey
1 tablespoon olive oil
2 scallions, sliced thin
2 limes, zested and then cut into wedges

Steps:

  • Preheat a grill or grill pan over medium-high heat.
  • Skewer the shrimp onto 6 soaked wooden skewers, about 5 shrimp per skewer.
  • Whisk together the adobo sauce, honey, olive oil, half of the scallions and the zest of the limes in a small bowl until well combined. Brush the shrimp with some of the glaze and place on the grill.
  • Grill the shrimp for 2 minutes per side, brushing them with the glaze until they are slightly charred and just cooked through.
  • Transfer to a platter and garnish with the remaining scallions and the lime wedges.

PAN-SEARED SHRIMP WITH CHIPOTLE-LIME GLAZE



Pan-Seared Shrimp With Chipotle-Lime Glaze image

Make and share this Pan-Seared Shrimp With Chipotle-Lime Glaze recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon minced chipotle chile in adobo
2 teaspoons adobo sauce
4 teaspoons brown sugar
1 1/2 lbs extra-large shrimp, peeled and deveined
salt
fresh ground black pepper
1/8 teaspoon sugar
2 tablespoons vegetable oil

Steps:

  • Whisk the lime juice, cilantro, chipotle chile, adobo sauce, and brown sugar together in a small bowl; set aside.
  • Pat shrimp dry with paper towels; season with ¼ teaspoon salt, ¼ teaspoon pepper, and sugar.
  • Heat 1 tablespoon of oil in a 12-inch nonstick skillet over high heat until smoking.
  • Add half the shrimp to pan in a single layer; cook until spotty brown and just pink around the edges, about 1 minute.
  • Off heat, use tongs to quickly flip over each shrimp and let stand until all but very center is opaque, about 30 seconds.
  • Transfer shrimp to plate and cover with foil.
  • Add remaining tablespoon oil to skillet and return to high heat until just smoking; sear remaining shrimp.
  • After second batch has stood off heat, return first batch to skillet and toss to combine.
  • Add glaze, cover, and let stand to warm through glaze, about 1 minute.
  • Toss shrimp again to coat and serve.

Nutrition Facts : Calories 260.1, Fat 9.8, SaturatedFat 1.4, Cholesterol 258.4, Sodium 253.8, Carbohydrate 6.8, Sugar 4.7, Protein 34.6

Tips:

  • For the shrimp: Devein the shrimp and remove the shells, leaving the tails intact for easy eating.
  • For the marinade: Whisk together the chipotle peppers in adobo, lime juice, olive oil, garlic, cumin, oregano, salt, and pepper in a large bowl. The chipotle peppers add a smoky and spicy flavor to the marinade, while the lime juice adds a bright and tangy flavor.
  • For the vegetables: Cut the zucchini, red bell pepper, and onion into 1-inch pieces. Toss the vegetables with the marinade in the bowl. The zucchini and red bell pepper add sweetness and color to the dish, while the onion adds a pungent flavor.
  • For the baking: Preheat your oven to 400°F (200°C). Spread the shrimp and vegetables in a single layer on a large rimmed baking sheet. Bake for 20-25 minutes, or until the shrimp is cooked through and the vegetables are tender. The shrimp should be opaque and cooked through, while the vegetables should be slightly charred and tender.
  • For serving: Serve the shrimp and vegetable bake immediately with your favorite sides, such as rice, quinoa, or roasted potatoes. The dish can be garnished with fresh cilantro or lime wedges for extra flavor.

Conclusion:

This sheet pan chipotle lime shrimp bake is an easy and delicious weeknight meal that is sure to please everyone at the table. The shrimp is succulent and flavorful, and the vegetables are tender and slightly charred. The marinade adds a smoky, spicy, and tangy flavor to the dish, and the baking process helps to caramelize the vegetables and bring out their natural sweetness. This dish is a great way to get your daily dose of protein and vegetables, and it is also a healthy and satisfying meal. So next time you are looking for a quick and easy dinner recipe, give this sheet pan chipotle lime shrimp bake a try.

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