Sheet Pan Chili-Lime Shrimp with Zucchini and Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy shrimp marinated in chili powder and fresh lime juice, roasted with vibrant zucchini and bell peppers on a single sheet pan for quick, flavorful dinner. This mexican-inspired seafood (whole30, gluten free) ready in about 22 minutes pairs peeled and deveined raw shrimp, extra virgin 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 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: 12 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1 lb raw peeled shrimp, 3 tbsp extra virgin olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 2 tbsp fresh lime juice, 2 minced garlic cloves, 1 tsp sea salt, and 1/2 tsp black pepper. Toss well to coat shrimp evenly.
  2. Step 2: Add 2 medium sliced zucchini rounds and 1 each red and yellow bell pepper cut into 1-inch strips to the shrimp mixture and toss again.
  3. Step 3: Spread the shrimp and vegetable mixture evenly on a large rimmed sheet pan in a single layer.
  4. Step 4: Roast in the preheated oven for 10-12 minutes until shrimp are opaque and vegetables are tender but still crisp, stirring halfway through roasting.
  5. Step 5: Remove from oven and sprinkle 2 tbsp chopped fresh cilantro over the top. Serve immediately with extra lime wedges if desired.

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Frequently asked questions

How long does Sheet Pan Chili-Lime Shrimp with Zucchini and Bell Peppers take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Chili-Lime Shrimp with Zucchini and Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Sheet Pan Chili-Lime Shrimp with Zucchini and Bell Peppers?

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 Zucchini and Bell Peppers 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 Zucchini and Bell Peppers whole30?

Yes — this recipe is tagged whole30, gluten 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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