Sheet Pan Garlic Lime Shrimp with Zucchini and Bell Peppers

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

A quick Whole30 seafood meal featuring garlic-lime marinated shrimp roasted with tender zucchini and colorful bell peppers. This Latin American-inspired seafood recipe (whole30, gluten free), ready in about 22 minutes, pairs shrimp, peeled and deveined, zucchini, red bell pepper 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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.

Prep: 10 min Cook: 12 min Serves 4 Latin American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp olive oil, 3 tbsp fresh lime juice, 4 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Add 1 lb peeled and deveined shrimp, 2 sliced medium zucchinis, 1 large sliced red bell pepper, and 1 large sliced yellow bell pepper to the bowl. Toss gently to coat everything evenly.
  3. Step 3: Spread the shrimp and vegetables in a single layer on a large sheet pan.
  4. Step 4: Roast for 10-12 minutes, tossing halfway through, until shrimp are pink and opaque and vegetables are tender-crisp.
  5. Step 5: Remove from oven and garnish with 1/4 cup chopped fresh cilantro before serving immediately.

Frequently asked questions

How long does Sheet Pan Garlic 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 Garlic Lime Shrimp with Zucchini and Bell Peppers?

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 Garlic 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 Garlic 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 Garlic 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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