Sheet Pan Mexican-Spiced Shrimp with Lime-Cilantro Rice

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Juicy shrimp tossed in smoky Mexican spices roasted on a sheet pan, served with fluffy lime and cilantro-infused rice for a vibrant meal. This Mexican-inspired seafood recipe, ready in about 30 minutes, pairs raw shrimp, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, peeled and deveined raw shrimp
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 1 cup long-grain white rice
• 2 cups water
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro

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Instructions

1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper.
2. Step 2: In a bowl, toss 1 lb peeled and deveined raw shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Step 3: Spread shrimp in a single layer on the prepared sheet pan and roast for 8-10 minutes until pink and opaque, turning once halfway through for even cooking.
4. Step 4: While shrimp roast, rinse 1 cup long-grain white rice under cold water. Combine rinsed rice with 2 cups water and 1/2 tsp salt in a medium saucepan, bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until water is absorbed, then remove from heat and let sit covered for 5 minutes.
5. Step 5: Fluff cooked rice with a fork, stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro for a bright finish.
6. Step 6: Plate lime-cilantro rice topped with Mexican-spiced roasted shrimp and garnish with extra cilantro if desired.