Half-Sheet Pan Spicy Shrimp with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A quick, one-pan seafood dinner featuring shrimp tossed in a smoky chili blend roasted alongside colorful vegetables. This American-inspired seafood recipe (gluten free), ready in about 33 minutes, pairs large shrimp, peeled and deveined, red bell pepper, zucchini 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 rice, quinoa, or a quick salad. 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

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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.