Thu. Oct 17th, 2019

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Pepper and Lime Shrimp Bake recipe

2 min read

Make this seafood dinner for company because it tastes amazing, but takes very little effort to throw together. Use asparagus, Broccoli or a mix of the two. It’s all about what’s available for a decent price. Please note that a chipotle, or chilpotle, is a smoke-dried ripe chilli pepper used for seasoning. It is a chilli used primarily in Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern dishes. It comes in different forms, such as chipotles en adobo.

Pepper and Lime Shrimp Bake recipe
 
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Recipe type: Main Course
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ to ¾ baby red potatoes, cut into ¾-inch cubes
  • 1 tbsp extra virgin olive oil
  • ¾ tsp sea salt, divided
  • 3 medium limes
  • 35 gms unsalted butter, melted
  • 1 tsp ground chipotle pepper
  • ¼ kg fresh asparagus, trimmed
  • ¼ kg broccoli, cut into small florets
  • ½ kg uncooked shrimp (16-20 per pound), peeled and deveined
  • 2 tbsp minced fresh cilantro
Instructions
  1. Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with ¼ teaspoon sea salt; stir to combine. Bake 30 minutes. Meanwhile, squeeze ⅓ 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, Broccoli, 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.

Note: Don’t throw out the squeezed limes. You’ll be surprised by how much juice comes out of them after they’re roasted.

Recipe at:

Eat with locals on BonAppetour

 

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