Go Back
- 1 pound large shrimp, peeled and deveined - 2 bell peppers (any color), sliced into strips - 1 red onion, sliced into wedges - 2 cups broccoli florets - 3 tablespoons sweet chili sauce - 2 tablespoons olive oil - Juice and zest of 2 limes - 2 cloves garlic, minced - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving Gather these fresh ingredients to make your Sweet Chili Lime Shrimp Sheet Pan. The shrimp add a nice protein base, while the peppers, onion, and broccoli bring color and crunch. The sweet chili sauce gives a lovely glaze that makes everything taste great. You can use any color bell pepper. Each adds its own twist. The lime juice and zest brighten the dish, making it fresh and zesty. Garlic adds depth to the flavor. For garnish, fresh cilantro adds a nice touch. Lime wedges on the side give a burst of flavor when squeezed over the dish. Enjoy the vibrant look and taste, and serve it hot! 1. Preheat your oven to 400°F (200°C). This step helps the shrimp cook just right. 2. Line a large sheet pan with parchment paper. This makes cleanup easy and quick. 3. In a large bowl, combine 1 pound of peeled shrimp, sliced bell peppers, red onion wedges, and broccoli florets. Mix them gently so they blend well. 1. In a small bowl, whisk together 3 tablespoons of sweet chili sauce, 2 tablespoons of olive oil, the juice and zest of 2 limes, and 2 minced garlic cloves. 2. Add salt and pepper to taste. Whisk until everything mixes well. 1. Pour the sweet chili lime sauce over the shrimp and veggies. Toss everything together until each piece gets coated in the sauce. 2. Spread the shrimp and vegetable mix evenly on the prepared sheet pan. Make sure they lie flat for even cooking. 3. Bake in the preheated oven for 12-15 minutes. Check the shrimp when they turn pink and opaque. The veggies should be tender-crisp. To get great results, lay the shrimp and veggies in a single layer. This helps everything cook evenly. If you stack them, some might cook too much while others stay raw. Check the shrimp for doneness after baking for about 12 minutes. The shrimp should turn pink and opaque. If they still look gray or see-through, give them more time. You can serve the sheet pan right on the table for a fun, casual meal. It looks great and saves you from extra dishes. If you want a fancier touch, transfer it to a large platter. Add lime wedges and fresh cilantro to brighten the dish. Arrange them around the shrimp and veggies for a vibrant look. This makes the meal more inviting and colorful. Want to boost the flavor? Try adding a pinch of red pepper flakes for heat. You can also mix in herbs like parsley or basil for a fresh twist. A squeeze of extra lime juice right before serving can enhance the zing. Don’t be afraid to experiment with your favorite spices or herbs! {{image_2}} You can change up the veggies in this dish. Try adding snap peas or carrots for extra crunch. Zucchini and asparagus work well too. Keep in mind the season. In summer, use fresh corn or cherry tomatoes. In fall, butternut squash adds sweetness. The key is to choose veggies that roast well and match your taste. If you prefer not to use shrimp, there are great options. Chicken breast works well; just cut it into bite-sized pieces. Tofu is another tasty choice, perfect for a plant-based meal. Press the tofu first to remove water, then cube it. This will help it soak up the sauce. You can make your own sweet chili sauce if you want. Blend honey, rice vinegar, and a touch of sriracha for heat. If you like it spicy, add more chili. For a milder taste, reduce the sriracha. Remember, adjust the sauce to fit your flavor needs. To store leftovers, let the dish cool first. Place the shrimp and veggies in an airtight container. You can keep it in the fridge for up to three days. Make sure to use a container that fits well. This helps keep the food fresh. When you want to reheat, there are a few good methods. The best way is to use the oven. Preheat it to 350°F (175°C). Place the shrimp and veggies on a sheet pan. Heat for about 10 minutes. You can also use a microwave. Just put it on a microwave-safe plate. Heat in short bursts to avoid overcooking. If you want to freeze the dish, it’s easy! Let it cool completely. Then, place it in a freezer-safe bag or container. Remove as much air as you can. The dish can stay frozen for up to three months. When you are ready to eat, thaw it in the fridge overnight. Then reheat as described above. Yes, you can use frozen shrimp. First, you need to thaw them. Place the shrimp in a bowl of cold water for about 15-20 minutes. This method is quick and easy. Once thawed, drain the shrimp and pat them dry. This helps the shrimp absorb the flavors better. This recipe is quick to make. It takes about 10 minutes to prep. The total cooking time is around 15 minutes. So, you can enjoy a delicious meal in just 25 minutes. This shrimp dish pairs well with several sides. Here are some great options: - Steamed rice for a filling base. - Quinoa for a healthy twist. - A fresh green salad to add crunch. - Garlic bread for a tasty side. These choices complement the sweet and spicy flavors of the shrimp. Enjoy mixing and matching! In this blog post, we explored a tasty sweet chili lime shrimp recipe. We covered key ingredients like shrimp, colorful vegetables, and a zesty sauce. You learned easy preparation steps and helpful cooking tips. I offered fun variations and storage advice, too. This dish is quick, bright, and perfect for any meal. Make it your own with your favorite veggies. Enjoy every bite!

Sweet Chili Lime Shrimp Sheet Pan

Elevate your weeknight dinners with this delicious Sweet Chili Lime Shrimp Sheet Pan recipe! Perfectly cooked shrimp paired with vibrant veggies come together in a tasty sweet chili glaze that's bursting with flavor. Quick to prepare in just 25 minutes, it's an ideal meal for busy nights. Click to discover simple steps to create this vibrant dish that everyone will love! Don't miss out on this delightful culinary experience!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

2 bell peppers (any color), sliced into strips

1 red onion, sliced into wedges

2 cups broccoli florets

3 tablespoons sweet chili sauce

2 tablespoons olive oil

Juice of 2 limes

Zest of 1 lime

2 cloves garlic, minced

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.

    In a large bowl, combine the shrimp, bell peppers, red onion, and broccoli.

      In a separate small bowl, whisk together the sweet chili sauce, olive oil, lime juice, lime zest, minced garlic, salt, and pepper until well combined.

        Pour the sauce over the shrimp and veggies, and toss everything together until evenly coated.

          Spread the shrimp and vegetable mixture evenly across the prepared sheet pan, ensuring they are in a single layer for even cooking.

            Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque and the vegetables are tender-crisp.

              Remove from the oven and let it cool slightly.

                Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    - Presentation Tips: Serve the sheet pan directly on the table or transfer to a large platter. Arrange lime wedges and garnish with additional cilantro for a fresh, vibrant look.