Sheet Pan Mexican-Spiced Shrimp and Vegetables
A quick, vibrant sheet pan dinner featuring shrimp tossed in bold Mexican spices alongside roasted bell peppers and zucchini. This mexican-inspired seafood ready in about 22 minutes pairs large shrimp peeled and deveined, large sliced red bell pepper, medium sliced into rounds zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 large sliced red bell pepper
- 1 medium sliced into rounds zucchini
- 3 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- for serving lime wedges
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, combine 1 lb peeled and deveined shrimp, 1 large sliced red bell pepper, and 1 medium sliced zucchini.
- Step 2: Drizzle 3 tbsp olive oil over the shrimp and vegetables, then sprinkle 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Toss well until everything is evenly coated.
- Step 3: Spread the shrimp and vegetables in a single layer on a rimmed baking sheet. Roast for 10-12 minutes until shrimp are opaque and vegetables are tender with slightly caramelized edges.
- Step 4: Remove from oven and garnish with 2 tbsp chopped fresh cilantro and lime wedges for squeezing over before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Mexican-Spiced Shrimp and Vegetables 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 Mexican-Spiced Shrimp and Vegetables?
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 large sliced red bell pepper from drying out.
Can I substitute ingredients in Sheet Pan Mexican-Spiced Shrimp and Vegetables?
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 Mexican-Spiced Shrimp and Vegetables 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 Mexican-Spiced Shrimp and Vegetables?
Mexican 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.
