Sheet Pan Mexican-Spiced Shrimp with Lime and Cilantro

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender shrimp tossed in a smoky Mexican spice blend roasted on a sheet pan, finished with fresh lime juice and chopped cilantro for a vibrant finish. This Mexican-inspired seafood recipe, ready in about 18 minutes, pairs large shrimp, olive oil, chili powder 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.

Prep: 10 min Cook: 8 min Serves 4 Mexican cuisine 180 cal/serving

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Ingredients

1 lb peeled and deveined large shrimp
2 tbsp olive oil
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp black pepper
1 large, juiced lime
1/4 cup chopped fresh cilantro

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.
Step 2: In a large bowl, combine 1 lb peeled and deveined large shrimp, 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper. Toss well to coat shrimp evenly with the spice mixture.
Step 3: Spread the seasoned shrimp in a single layer on the prepared baking sheet.
Step 4: Roast shrimp in the preheated oven for 6-8 minutes until they are pink and opaque, flipping halfway through for even cooking.
Step 5: Remove shrimp from oven, immediately drizzle with juice of 1 large lime, and sprinkle 1/4 cup chopped fresh cilantro over the top. Toss gently to combine and serve warm as a main dish or taco filling.