Half-Sheet Pan Spicy Shrimp with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick, one-pan seafood dinner featuring shrimp tossed in a smoky chili blend roasted alongside colorful vegetables. This 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.

Prep: 10 min Cook: 23 min Serves 4 Seafood cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. 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.
  2. Step 2: Roast the vegetables for 15 minutes until tender and starting to brown.
  3. 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.
  4. Step 4: Remove the baking sheet from the oven; arrange the shrimp on top of the roasted vegetables in a single layer.
  5. Step 5: Return the pan to the oven and roast for an additional 6-8 minutes until the shrimp turn pink and opaque.
  6. 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.

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.

Related recipes