Sheet Pan Chili Lime Shrimp

Ingredients

• 455 g shrimp, peeled and deveined
• 290 g zucchini half-moons
• 340 g corn kernels
• 15 ml chili powder and 1 lime, juiced
• 6 g chopped cilantro
• 30 ml olive oil
• salt
• black pepper

Method

1. Step 1

   Preheat the oven to 425°F and line a sheet pan with parchment paper.

2. Step 2

   Spread 290 g zucchini half-moons and 340 g corn kernels on the pan and toss them with olive oil, salt, and black pepper.

3. Step 3

   Place 455 g shrimp, peeled and deveined on the pan and brush it with 15 ml chili powder and 1 lime, juiced.

4. Step 4

   Roast the pan for 18 to 22 minutes until the vegetables are tender and the protein is cooked through.

5. Step 5

   Switch the oven to broil for 1 to 2 minutes to add a little color to the top.

6. Step 6

   Pull the pan out and finish it with 6 g chopped cilantro.

7. Step 7

   Divide everything between plates and serve it hot.