Sheet Pan Chili-Lime Shrimp with Bell Peppers

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bright and zesty shrimp roasted on a single sheet pan with colorful bell peppers and a hint of chili and lime for a quick, flavorful dinner. This Latin American-inspired seafood recipe, ready in about 20 minutes, pairs large shrimp, peeled and deveined, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 10 min Serves 4 Latin American cuisine 180 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
1 medium, sliced into 1/2-inch strips red bell pepper
1 medium, sliced into 1/2-inch strips yellow bell pepper
2 tbsp olive oil
2 tbsp lime juice
1 tsp chili powder
1/2 tsp smoked paprika
3 cloves minced garlic
1 tsp salt
1/2 tsp black pepper
2 tbsp, for garnish chopped fresh cilantro

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Instructions

Step 1: Preheat the oven to 425°F and line a large sheet pan with parchment paper. In a large bowl, combine 1 lb large shrimp, 1 sliced red bell pepper, 1 sliced yellow bell pepper, 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp smoked paprika, 3 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat everything evenly.
Step 2: Spread the shrimp and peppers in a single layer on the sheet pan. Roast for 8-10 minutes until the shrimp turn pink and opaque and the peppers are tender with slight caramelization.
Step 3: Remove from the oven and sprinkle 2 tbsp chopped fresh cilantro over the top before serving. Enjoy immediately with warm tortillas or over rice.