Sheet Pan Chile-Lime Shrimp with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Juicy shrimp tossed in a zesty chile-lime marinade roasted alongside bell peppers and zucchini for an easy, vibrant dinner. This latin american-inspired seafood (gluten free, low carb) ready in about 20 minutes pairs shrimp, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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, peeled and deveined shrimp
• 3 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, sliced into strips red bell pepper
• 1 medium, sliced into half-moons zucchini
• 2 tbsp chopped, for garnish fresh cilantro

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Add 1 lb peeled and deveined large shrimp, 1 large sliced red bell pepper, and 1 medium sliced zucchini to the marinade. Toss gently to coat everything evenly.
3. Step 3: Spread the shrimp and vegetables in a single layer on a rimmed baking sheet. Roast in the preheated oven for 8-10 minutes until shrimp are opaque and vegetables are tender with lightly caramelized edges.
4. Step 4: Remove from oven and sprinkle with 2 tbsp chopped fresh cilantro before serving for a fresh, herbal finish.