Sheet Pan Chili-Lime Shrimp with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Quick and vibrant shrimp marinated in chili and lime zest, roasted alongside colorful vegetables on a single sheet pan for an easy, flavorful dinner. This mexican-inspired seafood ready in about 22 minutes pairs large shrimp, red bell pepper, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 1 medium, cut into 1-inch pieces red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 small, cut into wedges red onion
• 3 tbsp olive oil
• 1 tsp lime zest
• 2 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper. In a large bowl, combine 1 lb peeled and deveined large shrimp, 3 tbsp olive oil, 1 tsp lime zest, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat shrimp evenly.
2. Step 2: Add 1 medium red bell pepper cut into 1-inch pieces, 1 medium zucchini sliced into 1/2-inch rounds, and 1 small red onion cut into wedges to the bowl. Toss everything together until vegetables and shrimp are well coated.
3. Step 3: Spread the shrimp and vegetables evenly on the prepared sheet pan in a single layer.
4. Step 4: Roast in the preheated oven for 8-10 minutes, stirring halfway through, until shrimp are opaque and vegetables are tender and slightly caramelized.
5. Step 5: Remove from oven and sprinkle with 1/4 cup chopped fresh cilantro before serving immediately.