Sheet Pan Chipotle Lime Shrimp Bake

I like to make this bright shrimp dinner for company because its tangy-smoky flavor tastes amazing, but it takes very little effort to pull together. —Colleen Delawder, Herndon, VA

Prep: 10 min. • Bake: 45 min. Makes: 4 servings

11/2 lbs. baby red potatoes, cut into 3/4-in. cubes 1 Tbsp. extra virgin olive oil 3/4 tsp. sea salt, divided 3 medium limes

1/4 cup unsalted butter, melted 1 tsp. ground chipotle pepper 1/2 lb. fresh asparagus, trimmed 1/2 lb. broccolini or broccoli cut into small florets lb. uncooked shrimp (16-20 per lb.), peeled and deveined Tbsp. minced fresh cilantro 1 2

1. Preheat oven to 400°. Place the potatoes in a greased 15x10x1-in. sheet pan; drizzle with olive oil. Sprinkle with ¹ ₄ tsp. 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.

2. 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.

3. Bake until shrimp turn pink and vegetables are tender, about 10 minutes. Sprinkle with cilantro.

Per serving: 394 cal., 17g fat (8g sat. fat), 168mg chol., 535mg sod., 41g carb. (4g sugars, 6g fiber), 25g pro.

Test Kitchen tip: Don’t throw out the squeezed limes. Throw them on the pan and you’ll be surprised how much juice comes out when they’re roasted.