Description
Coconut Lime Shrimp Sheet Pan is a vibrant, tropical dish that combines succulent shrimp with colorful vegetables, all coated in a zesty coconut-lime sauce. Perfect for any occasion, this one-pan wonder not only delights the taste buds but also makes cleanup a breeze. In just 30 minutes, you can transport your family to an island paradise right from your kitchen!
Ingredients
Scale
- 1 lb large shrimp (peeled and deveined)
- 1 cup full-fat coconut milk
- 3 tbsp freshly squeezed lime juice
- 1 cup bell peppers (mixed colors, chopped)
- 1 medium zucchini (sliced)
- 4 cloves garlic (minced)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp paprika
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a bowl, whisk together coconut milk, lime juice, garlic, salt, pepper, and paprika. Marinate shrimp in half of the mixture.
- Toss bell peppers and zucchini with olive oil, salt, and pepper on the sheet pan.
- Spread marinated shrimp over the veggies and pour remaining marinade on top.
- Roast for 15-20 minutes until shrimp are pink and veggies are tender-crisp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 plate (approximately 200g)
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 160mg