Sheet Pan Mexican-Spiced Shrimp with Roasted Vegetables
Juicy shrimp and colorful vegetables roasted together with smoky Mexican spices for a vibrant, no-fuss dinner. This mexican-inspired seafood ready in about 25 minutes pairs large shrimp, peeled and deveined, small red onion, cut into wedges, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 medium zucchini, sliced into 1/2-inch rounds
- 1 large red bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 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 fresh cilantro, chopped
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, combine 1 lb peeled and deveined large shrimp, 1 medium sliced zucchini, 1 large red bell pepper cut into 1-inch pieces, and 1 small red onion cut into wedges.
- Step 2: Add 3 tbsp olive oil, 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 to the bowl. Toss everything together thoroughly to coat shrimp and vegetables evenly with the spice mixture.
- Step 3: Spread the shrimp and vegetables in a single layer on a rimmed baking sheet. Roast for 10-12 minutes, stirring halfway through, until shrimp are opaque and vegetables are tender and slightly caramelized.
- Step 4: Remove from oven and drizzle with 1 tbsp fresh lime juice. Sprinkle 2 tbsp chopped fresh cilantro over the top 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 Roasted Vegetables take to make?
Total time is about 25 minutes (10 min prep + 15 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 Roasted 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 olive oil from drying out.
Can I substitute ingredients in Sheet Pan Mexican-Spiced Shrimp with Roasted 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 with Roasted 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 with Roasted 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.
