Sheet Pan Chili-Lime Shrimp with Roasted Cauliflower and Avocado Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A bright and tangy shrimp dish roasted with smoky spices, paired with tender cauliflower florets and a refreshing avocado salsa for a Whole30-approved dinner. This mexican-inspired whole30 (whole30, gluten free) ready in about 40 minutes blends peeled and deveined large shrimp, large, diced avocado, halved cherry tomatoes 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 310 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.

Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 4 cups cauliflower florets with 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Spread on a rimmed baking sheet and roast for 20 minutes.
  2. Step 2: Meanwhile, in the same bowl, combine 1 lb peeled and deveined shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss to coat evenly.
  3. Step 3: After cauliflower has roasted 20 minutes, remove the baking sheet from oven and push cauliflower to one side. Spread shrimp in a single layer on the other side and return to oven. Roast for 8-10 minutes until shrimp are pink and cooked through.
  4. Step 4: While shrimp and cauliflower roast, prepare avocado salsa: in a medium bowl, combine 1 large diced avocado, 1 cup halved cherry tomatoes, 1/4 cup chopped fresh cilantro, and 3 tbsp freshly squeezed lime juice. Gently toss and season with a pinch of sea salt.
  5. Step 5: Serve the roasted chili-lime shrimp and cauliflower alongside a generous scoop of avocado salsa for a fresh contrast.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Chili-Lime Shrimp with Roasted Cauliflower and Avocado Salsa take to make?

Total time is about 40 minutes (10 min prep + 30 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 Roasted Cauliflower and Avocado 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 Roasted Cauliflower and Avocado 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 Roasted Cauliflower and Avocado 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.

Is Sheet Pan Chili-Lime Shrimp with Roasted Cauliflower and Avocado Salsa whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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