Sheet Pan Chili-Spiced Shrimp with Roasted Sweet Potatoes

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

Juicy shrimp tossed in a smoky chili spice blend roasted alongside sweet potato cubes for a quick, flavorful, and nutritious sheet pan dinner. This mexican-inspired seafood (gluten free) ready in about 25 minutes pairs large shrimp (peeled and deveined), sweet potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.3 (15 ratings) Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper.
  2. Step 2: In a large bowl, toss 2 medium peeled and diced sweet potatoes (1-inch cubes) with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread sweet potatoes on one half of the sheet pan in a single layer.
  3. Step 3: In the same bowl, combine 1 lb peeled and deveined large shrimp with 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp olive oil. Toss until shrimp are evenly coated.
  4. Step 4: Arrange shrimp on the other half of the sheet pan in a single layer.
  5. Step 5: Roast shrimp and sweet potatoes together for 12-15 minutes, stirring sweet potatoes halfway through cooking, until shrimp are opaque and sweet potatoes are tender and lightly browned.
  6. Step 6: Remove from oven, garnish with 1/4 cup chopped fresh cilantro, and serve with fresh lime wedges for squeezing over the top.

Frequently asked questions

How long does Sheet Pan Chili-Spiced Shrimp with Roasted Sweet Potatoes take to make?

Total time is about 25 minutes (10 min prep + 15 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-Spiced Shrimp with Roasted Sweet Potatoes?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sheet Pan Chili-Spiced Shrimp with Roasted Sweet Potatoes?

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-Spiced Shrimp with Roasted Sweet Potatoes 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-Spiced Shrimp with Roasted Sweet Potatoes gluten free?

Yes — this recipe is tagged 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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