Sheet-Pan Shrimp & Asparagus with Chili-Lime
Sheet-Pan Shrimp & Asparagus with Chili-Lime brings a burst of vibrant flavors to your dinner table in just 20 minutes! This quick and colorful dish features succulent shrimp marinated in zesty chili-lime, paired with tender-crisp asparagus. It’s the perfect solution for busy weeknights or a delightful meal that will impress your guests. Enjoy the ease of one-pan cooking while savoring this fresh, delicious feast!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed (about 1 pound)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 2 tablespoons fresh lime juice
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine shrimp, asparagus, olive oil, chili powder, lime juice, minced garlic, salt, and pepper. Toss until well-coated.
- Spread the mixture evenly on a parchment-lined baking sheet.
- Roast for 12-15 minutes until shrimp are pink and opaque and asparagus is tender-crisp.
- Serve hot with an extra drizzle of lime juice if desired.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 250
- Sugar: 4g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 220mg
Keywords: Feel free to swap asparagus for broccoli or bell peppers for variation. For added flavor, marinate shrimp for up to two hours before cooking. Leftovers can be stored in an airtight container for up to three days.