Sheet Pan Chili-Lime Shrimp with Mango Salsa
Juicy shrimp roasted with chili and lime on a sheet pan, served with a fresh mango salsa bursting with tropical sweetness and heat. This latin american-inspired seafood ready in about 20 minutes blends peeled and deveined large shrimp, olive oil, chili powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, peeled and deveined large shrimp
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 2 tbsp, freshly squeezed lime juice
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 large, diced mango
- 1/2, diced red bell pepper
- 1/4 cup diced red onion
- 1 small, seeded and finely chopped jalapeño
- 1/4 cup chopped fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 2 tbsp freshly squeezed lime juice, 3/4 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread the shrimp in a single layer on a rimmed sheet pan. Roast for 8-10 minutes until shrimp are pink and opaque, flipping halfway through.
- Step 3: While shrimp roast, combine in a medium bowl 1 large diced mango, 1/2 diced red bell pepper, 1/4 cup diced red onion, 1 finely chopped seeded small jalapeño, and 1/4 cup chopped fresh cilantro. Toss gently to make the mango salsa.
- Step 4: Serve the roasted shrimp immediately with generous spoonfuls of mango salsa on top and lime wedges on the side for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Chili-Lime Shrimp with Mango Salsa take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sheet Pan Chili-Lime Shrimp with Mango Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sheet Pan Chili-Lime Shrimp with Mango Salsa?
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 Sheet Pan Chili-Lime Shrimp with Mango Salsa 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.
What goes well with Sheet Pan Chili-Lime Shrimp with Mango Salsa?
Latin American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
