Sheet Pan Mexican-Spiced Shrimp with Lime-Cilantro Rice

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

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 ready in about 30 minutes pairs peeled and deveined 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.

Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Mexican-Spiced Shrimp with Lime-Cilantro Rice take to make?

Total time is about 30 minutes (10 min prep + 20 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 with Lime-Cilantro Rice?

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 olive oil from drying out.

Can I substitute ingredients in Sheet Pan Mexican-Spiced Shrimp with Lime-Cilantro Rice?

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 with Lime-Cilantro Rice 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 with Lime-Cilantro Rice?

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.

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