Sheet Pan Spanish Shrimp with Chorizo and Roasted Peppers

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

Juicy shrimp roasted alongside spicy chorizo and sweet peppers, finished with a squeeze of fresh lemon for a vibrant Spanish-inspired dinner. This spanish-inspired sheet pan ready in about 27 minutes pairs large shrimp, peeled and deveined, Spanish chorizo, sliced, red bell pepper, sliced into strips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 12 min Serves 4 Spanish cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, toss 1 pound peeled and deveined large shrimp, 6 ounces sliced Spanish chorizo, 1 sliced red bell pepper, and 1 sliced yellow bell pepper with 3 tablespoons olive oil, 4 minced garlic cloves, 1 teaspoon smoked paprika, 3/4 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
  2. Step 2: Spread the mixture in a single layer and roast uncovered for 10-12 minutes until shrimp are pink and firm and peppers are softened.
  3. Step 3: Remove from oven and drizzle with 1 tablespoon fresh lemon juice, tossing gently to combine.
  4. Step 4: Sprinkle 2 tablespoons chopped fresh parsley over the top before serving alongside crusty bread or rice for a bright, flavorful Spanish-inspired meal.

Frequently asked questions

How long does Sheet Pan Spanish Shrimp with Chorizo and Roasted Peppers take to make?

Total time is about 27 minutes (15 min prep + 12 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 Spanish Shrimp with Chorizo and Roasted 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 spanish chorizo, sliced from drying out.

Can I substitute ingredients in Sheet Pan Spanish Shrimp with Chorizo and Roasted 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 Spanish Shrimp with Chorizo and Roasted 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 Spanish Shrimp with Chorizo and Roasted Peppers?

Spanish sheet pan 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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