Sheet Pan Citrus-Garlic Shrimp with Puerto Rican Sofrito
A vibrant sheet pan shrimp dish infused with Puerto Rican sofrito and bright citrus flavors, perfect for a quick and flavorful weeknight meal. This caribbean-inspired seafood ready in about 20 minutes pairs large shrimp, peeled and deveined, Puerto Rican sofrito, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 large shrimp, peeled and deveined
- 1/4 cup Puerto Rican sofrito
- 2 tbsp fresh lime juice
- 3 tbsp olive oil
- 3 cloves minced garlic
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh cilantro
- for serving lime wedges
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat the oven to 425°F. In a large bowl, combine 1 lb large shrimp, 1/4 cup Puerto Rican sofrito, 2 tbsp fresh lime juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Toss until the shrimp are evenly coated.
- Step 2: Spread the seasoned shrimp in a single layer on a rimmed sheet pan. Roast in the oven for 8-10 minutes until the shrimp turn pink and are opaque, with slightly crispy edges.
- Step 3: Remove from the oven and sprinkle 2 tbsp chopped fresh cilantro over the shrimp. Serve immediately with lime wedges on the side for squeezing.
Frequently asked questions
How long does Sheet Pan Citrus-Garlic Shrimp with Puerto Rican Sofrito take to make?
Total time is about 20 minutes (10 min prep + 10 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 Citrus-Garlic Shrimp with Puerto Rican Sofrito?
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 Citrus-Garlic Shrimp with Puerto Rican Sofrito?
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 Citrus-Garlic Shrimp with Puerto Rican Sofrito 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 Citrus-Garlic Shrimp with Puerto Rican Sofrito?
Caribbean 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.
