Ingredients
- For the Sheetpan Shrimp:
- 1 lb shrimp peeled and deveined (I use 16-20 cts / lb)
- 1 bell peppers thinly sliced
- 1 ½ tablespoons olive oil
- 1 ½ teaspoons Thaimee Laab spice or substitute with chili flakes,
- Salt to taste
- For the Creamy Jalapeño Lime Honey Salsa Verde:
- 1 /2 jalapeños seeds removed for milder heat, or to taste
- 1 cup fresh cilantro chopped
- Juice of 1 lime
- 1 small garlic clove
- 1 teaspoon honey or to taste
- ¼ cup plain Greek yogurt or unsweetened yogurt
- 2 tablespoons olive oil
- Salt to taste
- To Serve:
- 8 small corn or flour tortillas warmed (or tortillas of your choice, I use wholewheat one for my healthier version)
- 1 avocado slice
- Shredded cabbage or crisp lettuce
- Corn and black bean salad optional
- Lime wedges
- Additional sauces or dips of your choice optional
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment or foil.
- Toss shrimp and bell peppers with olive oil, Laab spice, and a pinch of salt. Spread evenly on the sheet pan.
- Roast in the oven for 10 to 12 minutes, until shrimp are opaque and cooked through and peppers are tender.
- While shrimp roasts, blend the salsa verde. In a blender, combine jalapeños, cilantro, lime juice, garlic, honey, yogurt, olive oil, and salt. Blend until smooth and creamy. Adjust seasoning to taste.
- To serve, arrange shrimp, peppers, avocado, cabbage, and corn-bean salad on a large platter. Serve with warm tortillas and a generous drizzle of the creamy salsa verde.
Video
Notes
Optional Add-on:
You can mix and match your favorite dipping sauces or toppings. The creamy salsa verde is a star, but this setup works beautifully with chipotle aioli, Thai sweet chili sauce, or any fresh herb yogurt you love.
You can mix and match your favorite dipping sauces or toppings. The creamy salsa verde is a star, but this setup works beautifully with chipotle aioli, Thai sweet chili sauce, or any fresh herb yogurt you love.