Sheet Pan Chili-Lime Shrimp

Prep Time: 15 minutes

Cook Time: 10–12 minutes

Total Time: 25–27 minutes

Servings: 4

Difficulty: Easy

Cooking Method: Oven

Oven Temperature: 425°F (220°C)

Ingredients

For the Shrimp

• 1½ pounds large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Vegetables

• 2 bell peppers, sliced
• 1 medium red onion, sliced
• 1 zucchini, sliced into half moons
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Optional Garnishes

• Fresh cilantro
• Lime wedges
• Sliced avocado
• Crumbled cotija cheese
• Sour cream
• Fresh jalapeños

Equipment Needed

• Large sheet pan
• Mixing bowls
• Measuring spoons
• Knife
• Cutting board
• Tongs
• Parchment paper (optional)

Instructions

Step 1: Prepare the Oven

Preheat your oven to 425°F (220°C).

Line a large baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2: Prepare the Vegetables

Slice the bell peppers, onion, and zucchini into similar-sized pieces.

Place them on the baking sheet.

Drizzle with olive oil.

Season with salt and pepper.

Toss everything together until evenly coated.

Spread the vegetables into a single layer.

Step 3: Roast the Vegetables

Bake the vegetables for 10 minutes before adding the shrimp.

This head start allows the vegetables to become tender without overcooking the shrimp.

Step 4: Make the Chili-Lime Marinade

In a medium bowl combine:

• Olive oil
• Lime juice
• Lime zest
• Chili powder
• Smoked paprika
• Garlic powder
• Onion powder
• Cumin
• Cayenne
• Salt
• Pepper

Whisk until smooth.

Step 5: Coat the Shrimp

Add the peeled shrimp to the marinade.

Toss until every shrimp is well coated.

Allow them to marinate for 10–15 minutes while the vegetables roast.

Step 6: Add Shrimp to the Pan

Remove the baking sheet from the oven.

Scatter the shrimp evenly over the vegetables.

Avoid overcrowding so everything roasts instead of steams.

Step 7: Roast

Return the sheet pan to the oven.

Bake for 8–10 minutes, or until the shrimp turn pink and opaque.

The vegetables should be lightly browned and tender.

Avoid overcooking the shrimp since they become rubbery quickly.

Step 8: Garnish

Remove from the oven.

Squeeze fresh lime juice over the entire pan.

Sprinkle with chopped cilantro.

Serve immediately with your favorite sides.

Serving Suggestions

This dish pairs wonderfully with:

• Steamed white rice
• Brown rice
• Cilantro lime rice
• Cauliflower rice
• Quinoa
• Warm flour tortillas
• Corn tortillas
• Fresh salad
• Black beans
• Mexican street corn
• Roasted sweet potatoes

You can also use the shrimp and vegetables as filling for tacos, burritos, grain bowls, or lettuce wraps.

Recipe Tips

• Pat the shrimp dry before marinating to help the seasoning stick.
• Fresh lime juice provides the best flavor.
• Roast vegetables first since shrimp cook much faster.
• Use large shrimp for the juiciest results.
• Don’t overcrowd the baking sheet.
• Slice vegetables evenly for consistent cooking.
• Garnish just before serving for maximum freshness.

Recipe Variations

Spicy Version

Add extra cayenne pepper or sliced jalapeños.

Garlic Butter Chili-Lime Shrimp

Drizzle melted garlic butter over the shrimp before serving.

Fajita Style

Add sliced poblano peppers and mushrooms.

Serve with tortillas.

Low-Carb Version

Serve over cauliflower rice or zucchini noodles.

Extra Veggie Version

Include:

• Broccoli
• Asparagus
• Green beans
• Brussels sprouts
• Cherry tomatoes

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Because shrimp cook quickly, they are best enjoyed fresh.

Reheating

Reheat gently in a skillet over medium-low heat for about 3–4 minutes.

You can also microwave for 30-second intervals until warmed through.

Avoid overheating to keep the shrimp tender.

Freezing

Freeze cooked shrimp and vegetables in freezer-safe containers for up to 2 months.

Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Thaw completely and pat dry before marinating.

Can I make this ahead?

You can chop the vegetables and mix the marinade a day in advance. Marinate the shrimp shortly before cooking for the best texture.

What vegetables work best?

Bell peppers, onions, zucchini, broccoli, asparagus, green beans, mushrooms, and cherry tomatoes all roast well with shrimp.

How do I know when shrimp are done?

They should turn pink, opaque, and curl into a loose “C” shape. Overcooked shrimp curl tightly into an “O” shape and become tough.

Can I grill instead?

Absolutely. Thread the shrimp onto skewers and grill over medium-high heat for 2–3 minutes per side. Grill the vegetables separately in a grill basket.

Nutrition Information (Approximate Per Serving)

• Calories: 295
• Protein: 31g
• Carbohydrates: 12g
• Dietary Fiber: 3g
• Sugars: 6g
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 220mg
• Sodium: 760mg
• Potassium: 720mg
• Vitamin A: 70% DV
• Vitamin C: 180% DV
• Calcium: 10% DV
• Iron: 15% DV