Sheet Pan Mexican-Spiced Shrimp with Peppers
Juicy shrimp and colorful bell peppers roasted on a single pan with smoky Mexican spices for a quick, vibrant dinner. This mexican-inspired seafood ready in about 20 minutes pairs peeled and deveined 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 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, peeled and deveined large shrimp
- 1 medium, sliced into strips red bell pepper
- 1 medium, sliced into strips yellow bell pepper
- 3 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lime juice
- 2 tbsp chopped, for garnish fresh cilantro
Instructions
- Step 1: Preheat the oven to 425°F and line a large sheet pan with parchment paper.
- Step 2: In a large bowl, combine 1 lb peeled and deveined large shrimp, 1 sliced red bell pepper, and 1 sliced yellow bell pepper.
- Step 3: Drizzle with 3 tbsp olive oil, then sprinkle 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper over the shrimp and peppers. Toss well to coat evenly.
- Step 4: Spread the shrimp and peppers in a single layer on the prepared sheet pan.
- Step 5: Roast in the preheated oven for 8-10 minutes until shrimp are opaque and peppers are tender-crisp.
- Step 6: Remove from oven, drizzle with 1 tbsp fresh lime juice, and garnish with 2 tbsp chopped fresh cilantro 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 with Peppers take to make?
Total time is about 20 minutes (10 min prep + 10 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 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 olive oil from drying out.
Can I substitute ingredients in Sheet Pan Mexican-Spiced Shrimp with 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 Mexican-Spiced Shrimp with 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 Mexican-Spiced Shrimp with Peppers?
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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