Half-Sheet Pan Spicy Shrimp with Roasted Vegetables
A quick, one-pan seafood dinner featuring shrimp tossed in a smoky chili blend roasted alongside colorful vegetables. This seafood-inspired seafood (gluten free) ready in about 33 minutes pairs large shrimp, peeled and deveined, small, sliced into wedges red onion, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 medium, sliced into strips red bell pepper
- 1 medium, sliced into 1/2-inch rounds zucchini
- 1 small, sliced into wedges red onion
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, toss 1 medium sliced red bell pepper, 1 medium sliced zucchini, and 1 small sliced red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in an even layer.
- Step 2: Roast the vegetables for 15 minutes until tender and starting to brown.
- Step 3: Meanwhile, in a bowl, combine 1 lb peeled and deveined shrimp with 1 tbsp olive oil, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp salt. Toss until shrimp are evenly coated.
- Step 4: Remove the baking sheet from the oven; arrange the shrimp on top of the roasted vegetables in a single layer.
- Step 5: Return the pan to the oven and roast for an additional 6-8 minutes until the shrimp turn pink and opaque.
- Step 6: Remove from the oven, drizzle 1 tbsp fresh lime juice over the shrimp and vegetables, and sprinkle 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Sheet Pan Spicy Shrimp with Roasted Vegetables take to make?
Total time is about 33 minutes (10 min prep + 23 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Sheet Pan Spicy Shrimp with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Half-Sheet Pan Spicy Shrimp with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Sheet Pan Spicy Shrimp with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Sheet Pan Spicy Shrimp with Roasted Vegetables gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
