Sheet Pan Lime-Cilantro Shrimp with Bell Peppers

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

Succulent shrimp and colorful bell peppers roasted with a zesty lime-cilantro glaze, ready in 25 minutes for a fresh, flavorful dinner. This mexican-inspired sheet pan ready in about 25 minutes pairs shrimp, bell peppers, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

★ 4.3 (15 ratings) Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper. Toss 1 lb shrimp (peeled and deveined), 2 bell peppers (sliced into thin strips), and 1 red onion (sliced into thin rings) with 2 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp red pepper flakes.
  2. Step 2: Arrange mixture in a single layer on the baking sheet and roast for 12-15 minutes until shrimp are pink and opaque.
  3. Step 3: In a small bowl, whisk together 2 tbsp fresh lime juice, 1 tsp lime zest, 2 tbsp chopped cilantro, and 1 tbsp olive oil.
  4. Step 4: Drizzle lime-cilantro sauce over hot shrimp and vegetables, then serve immediately.

Frequently asked questions

How long does Sheet Pan Lime-Cilantro Shrimp with Bell Peppers 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 Lime-Cilantro Shrimp with 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 shrimp from drying out.

Can I substitute ingredients in Sheet Pan Lime-Cilantro Shrimp with 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 Lime-Cilantro Shrimp with 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.

What goes well with Sheet Pan Lime-Cilantro Shrimp with Bell Peppers?

Mexican sheet pan 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.

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