Baked Chipotle Shrimp

Baked chipotle shrimp

Our annual girls beach trip is filled with hours of beach relaxation with uninterrupted time to visit and chat with friends. Leisurely beach walks, yoga practice, shopping, and of course eating and eating some more, fill our days and evenings. Each condo is assigned a night to show off their culinary talents. Killer, creative appetizers, signature cocktails, fresh, inventive entrees, and decadent desserts are prepared with love each night for a most appreciative audience.

My sister, Gina, found this recipe for baked chipotle shrimp on “Taste of Home” and prepared it one evening for our group of admiring gourmands.

This one-pan-baked chipotle shrimp was ideal for a group of fifteen. Peeling the shrimp takes a few minutes, but other than that, the 10 ingredients are combined on a sheet pan or in a baking dish and popped in the oven for 30 minutes.

The original recipe suggests combining broccoli and/or asparagus with shrimp and potatoes. Gina made the one-pan meal with asparagus that were left whole. The potatoes are roasted for a while until tender and the quick cooking shrimp are added towards the end of the baking time.

An easy sauce made with melted butter, lime juice, and chipotle pepper are combined and poured over the potatoes, asparagus, and shrimp and mixed well. The final 10 minutes of baking allow the shrimp to absorb the citrusy and spicy flavors adding an extra zing to all of the ingredients. The recipe suggests placing the squeezed lime halves on the top of the ingredients and baking them with the shrimp and asparagus. Perhaps this adds additional flavor? I am not sure, but it does make for a colorful presentation.

Had we voted on a favorite meal, I am not sure what the “best of trip” would have been. However, I do know, that the baked chipotle shrimp was near the top of the list. The clean plates and empty baking dishes were proof of a satisfied and content group.

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