Cilantro Lime Sheet Pan Shrimp

"Cilantro lime sheet pan shrimp is a light dish loaded with flavor. Top over cauliflower rice or a salad. The cilantro lime marinade adds a little zing to every bite."

main ingredient

Shrimp

Shrimp

INGREDIENTS:

Lime Vinaigrette Ingredients – 1/4 cup lime juice – 3 tablespoons avocado oil or olive oil – 1 1/2 teaspoons grated ginger or 1/2 teaspoon ginger powder – 1 teaspoon ground cumin – 1 teaspoon lime zest – 1 garlic clove, minced – pinch red pepper flakes

INGREDIENTS:

Shrimp & Veggies Ingredients – 1.5 pounds shrimp, peeled and deveined – 1 bell pepper, chopped – 1 cup cherry tomatoes – 4 garlic cloves – 1/2 pound asparagus spears – 1/3 cup chopped cilantro

Cilantro Lime Sheet Pan Shrimp

Yield

4 ServingS

PROTEIN

25g

Time

18 Minutes

TOTAL CARBS

10.1g

1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil. Set aside.

Preheat oven

2. In a small bowl, whisk together lime juice, avocado oil or olive oil, ginger, cumin, lime zest, garlic and red pepper flakes.

Make the lime vinaigrette

3. Lay down shrimp onto the baking tray along with bell pepper, asparagus, cherry tomatoes and garlic. Separate the shrimp from the vegetables as the shrimp won't take a long to cook as the vegetables. You can always remove the shrimp and let the vegetables cook longer. Or add the shrimp after the vegetables have cooked for 5-10 minutes. Season the shrimp and veggies with salt. Drizzle lime vinaigrette over the shrimp and vegetables.

Assemble the sheet pan

4. Bake the shrimp and vegetables on the baking sheet in a 400 degree oven for 8-10 minutes or until the shrimp is cooked through and pink. Sprinkle on cilantro and serve.

Bake

Enjoy!

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