Habanero Shrimp Traybake
Sheet-pan shrimp with habanero heat, roasted vegetables, and a spiced glaze. Shrimp and vegetables cook together in one pan, absorbing bright, fiery flavors.
Ingredients
Method
Preheat oven to 425°F. Pat shrimp dry with paper towels.
In a small bowl, whisk together habanero hot sauce, olive oil, honey, lime juice, and minced garlic.
Spread bell pepper, yellow squash, red onion, and cherry tomatoes on a large rimmed sheet pan. Season with salt and black pepper.
Roast vegetables for 8 minutes.
Remove pan from oven. Arrange shrimp on top of vegetables and drizzle the habanero-lime glaze over everything, tossing gently to coat.
Return to oven and roast until shrimp are opaque and cooked through, 10–12 minutes.
Transfer to a serving platter, scatter cilantro over the top, and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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