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To make the best honey-lime shrimp, you'll need these key ingredients: - 1 pound large shrimp, peeled and deveined - 1/4 cup honey - 1/4 cup fresh lime juice (about 2 limes) - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - 1/4 teaspoon black pepper - Salt to taste - 1 red bell pepper, sliced - 1 zucchini, sliced - 1 cup fresh pineapple chunks - 1/4 cup fresh cilantro, chopped (for garnish) - Lime wedges (for serving) These ingredients work together to create a sweet and tangy flavor that shines. You can add a few optional ingredients to enhance the dish: - Red pepper flakes for heat - Fresh ginger for a zing - Green onions for a fresh crunch These ingredients can spice things up or add depth to the flavor. Feel free to mix and match! Choosing the right shrimp is key to this recipe. Here are some tips: - Fresh vs. Frozen: Fresh shrimp can taste great. However, frozen shrimp is often more convenient and just as tasty. Make sure they are peeled and deveined. - Size Matters: Large shrimp work best. They hold up well during cooking and have a nice bite. - Sourcing: Look for shrimp that is wild-caught or sustainably farmed. This ensures better quality and flavor. By selecting the right shrimp, you set the stage for an amazing dish. Follow this recipe for a quick and flavorful meal. For the full recipe, check out Tropical Bliss Sheet Pan Honey-Lime Shrimp. Start by gathering all your ingredients. This makes it easier to mix. In a bowl, whisk together the honey, fresh lime juice, and olive oil. Add the minced garlic, cumin, smoked paprika, and black pepper. Mix well until it is smooth. This honey-lime marinade will give your shrimp a sweet and tangy flavor. Next, take your shrimp and place them in a resealable bag or a large bowl. Pour half of the honey-lime marinade over the shrimp. Seal the bag or cover the bowl tightly. Let it sit in the fridge for about 15 minutes. This short time allows the shrimp to soak up the flavors. Remember, don’t skip this step; marinating makes a big difference. While the shrimp is marinating, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. After marinating, take the shrimp out and spread it on the baking sheet with the sliced red bell pepper, zucchini, and pineapple chunks. Drizzle the remaining marinade over the veggies. Make sure everything is in a single layer. Bake for 10-12 minutes. The shrimp should turn pink and the veggies should be tender. Once your dish is baked, remove it from the oven. Sprinkle the chopped cilantro on top for a fresh touch. Serve with lime wedges on the side for extra zing. This meal looks gorgeous and tastes amazing. For the full recipe, check out the detailed instructions provided. Enjoy your flavorful honey-lime shrimp! To cook shrimp just right, timing is key. Shrimp cooks fast, usually in about 10 to 12 minutes. Look for shrimp that turns pink and opaque. Overcooked shrimp can become tough. Always check your shrimp at the 10-minute mark. If they look done, pull them out. For the best veggies, cut them into uniform pieces. This helps them cook evenly. The bell pepper and zucchini should stay crisp, while the pineapple adds sweetness. Toss the veggies in the marinade before baking. This adds flavor and helps them roast nicely. You can tweak the balance of sweet and tangy in this dish. If you want it sweeter, add more honey. For extra tang, squeeze in more lime juice. Taste the marinade before using it on the shrimp. Adjust it based on your taste. The right balance makes the dish shine. Check out the Full Recipe for more details. {{image_2}} You can customize this dish in fun ways. Try using maple syrup instead of honey. It gives a rich taste that pairs well with lime. For a spicy kick, add a dash of sriracha or chili flakes to the marinade. You can also swap shrimp for chicken or tofu. Both options work well with the honey-lime flavor. Seasonal veggies can change the taste and look of your meal. In spring, toss in fresh asparagus or snap peas. In the summer, zucchini is great, but try adding corn or cherry tomatoes. Fall brings squash and Brussels sprouts, while winter is perfect for carrots and parsnips. Each season offers new veggies to keep your dish exciting. This recipe is naturally gluten-free and dairy-free. Ensure your ingredients, like honey and spice mixes, are labeled gluten-free. If you want to add creaminess, use coconut milk or avocado. Both options enhance flavor without dairy. Enjoy this meal with peace of mind, knowing it fits your dietary needs. For the full recipe, check out the Tropical Bliss Sheet Pan Honey-Lime Shrimp. To keep your honey-lime shrimp fresh, store leftovers in an airtight container. Place the shrimp and veggies in the container together. This helps keep the flavors intact. Make sure to cool the dish to room temperature first. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When reheating your shrimp, avoid using the microwave if possible. The microwave can make shrimp rubbery. Instead, use a skillet over medium heat. Add a splash of water or broth to help steam the shrimp. Heat for about 5 minutes, stirring gently. This keeps the shrimp juicy and full of flavor. If you want to freeze your dish, do so right after cooking. Allow it to cool completely before freezing. Use a freezer-safe bag or container. Remove as much air as possible before sealing. You can freeze the shrimp and veggies for up to three months. When ready to eat, thaw in the fridge overnight and reheat as mentioned above. Enjoy your tasty meal anytime! For the full recipe, check the main article. Yes, you can use frozen shrimp! Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. This will help them thaw quickly. After thawing, pat them dry with a paper towel. This step is important, as too much water can make the shrimp soggy. Shrimp cook fast and are done when they turn pink and opaque. You can also check the internal temperature. It should reach 120°F (49°C). If you're unsure, cut one shrimp in half. It should be firm and not translucent. This shrimp dish pairs well with many sides. Here are a few ideas: - Steamed rice - Quinoa - Green salad with lime vinaigrette - Roasted asparagus - Corn on the cob To add heat, try these tips: - Add diced jalapeños to the marinade. - Use cayenne pepper instead of black pepper. - Sprinkle red pepper flakes over the shrimp before baking. - Serve with a spicy dipping sauce for an extra kick. For the full recipe, check out the Tropical Bliss Sheet Pan Honey-Lime Shrimp above! This blog post guided you through making Sheet Pan Honey-Lime Shrimp. We covered key ingredients, how to marinate shrimp, and cooking tips. You learned about flavor variations and smart storage methods too. With these steps, you can create a meal that's quick and tasty. Enjoy experimenting with sides and spice levels. Now, you can confidently make this dish for any occasion. Get cooking and have fun with it!

Sheet Pan Honey-Lime Shrimp

Savor the flavors of summer with this Tropical Bliss Sheet Pan Honey-Lime Shrimp recipe! This quick and easy dish combines juicy shrimp, colorful veggies, and sweet pineapple all baked to perfection in just 30 minutes. With a zesty honey-lime marinade, it's the perfect way to bring a taste of the tropics to your dinner table. Click through to discover how to create this delightful meal that your family will love!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1/4 cup honey

1/4 cup fresh lime juice (about 2 limes)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon black pepper

Salt to taste

1 red bell pepper, sliced

1 zucchini, sliced

1 cup fresh pineapple chunks

1/4 cup fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a bowl, whisk together the honey, lime juice, olive oil, minced garlic, cumin, smoked paprika, black pepper, and salt until well combined. This will be your marinade.

      Place the shrimp in a resealable plastic bag or a large bowl, then pour half of the honey-lime marinade over the shrimp. Seal the bag (or cover the bowl) and refrigerate for about 15 minutes to marinate.

        While the shrimp is marinating, place the sliced red bell pepper, zucchini, and pineapple chunks on the prepared baking sheet. Drizzle with the remaining honey-lime marinade and toss to coat the vegetables and pineapple evenly.

          After the shrimp has marinated, remove it from the refrigerator and arrange it on the baking sheet alongside the vegetables and pineapple. Make sure everything is spread out in a single layer for even cooking.

            Bake in the preheated oven for 10-12 minutes, or until the shrimp are pink and opaque, and the vegetables are tender.

              Once cooked, remove from the oven and sprinkle chopped cilantro over the top for a fresh finishing touch. Serve with lime wedges on the side.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4