When you need a quick meal packed with vibrant Southwestern flavor, Sheet Pan Chili Lime Shrimp and Peppers comes together in under 20 minutes. Juicy jumbo shrimp and colorful sliced bell peppers are tossed in a smoky chili lime seasoning and roasted until tender, charred, and fragrant.
The secret to juicy shrimp alongside blistered peppers is Roasting the Bell Peppers and Red Onions First at High Heat (425°F / 220°C) for 10 Minutes, Then Adding the Shrimp for the Final 6 to 8 Minutes. Because shrimp cook in a fraction of the time that peppers take to soften, staggering their entry prevents rubbery, overcooked seafood.
Why You’ll Love This Meal
- 15-Minute Dinner: Fast prep and minimal oven time make this ideal for busy weeknights.
- Effortless One-Pan Cleanup: Everything roasts on a single parchment-lined sheet pan.
- Versatile Serving Options: Enjoy directly off the pan, spoon into warm tortillas for fajita tacos, or serve over rice bowls.
- Naturally Low-Carb & Keto-Friendly: High in lean protein and fiber with zero added sugars.
Key Ingredients Overview
- Shrimp: 1½ lbs raw jumbo shrimp (peeled, deveined, and tail-on or tail-off), patted completely dry.
- Vegetables: 3 colorful bell peppers (red, yellow, and green, sliced into strips) and 1 medium red onion (sliced).
- Chili Lime Marinade: Extra virgin olive oil, fresh lime zest, fresh lime juice, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Finish & Garnishes: Fresh chopped cilantro, fresh lime wedges, and sliced avocado or warm corn/flour tortillas for serving.
Step-by-Step Instructions
1.Prep Oven & Sheet Pan:3 min.
Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or heavy-duty foil.
2.Whisk Marinade & Season Veggies:4 min.
In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 teaspoon fresh lime zest, 2 tablespoons fresh lime juice, 1½ teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Toss 3 sliced bell peppers and 1 sliced red onion with 2 tablespoons of this oil-seasoning blend directly on the sheet pan.
3.Pre-Roast the Peppers & Onions:10 min.
Spread the peppers and onions into a single layer across the sheet pan. Roast at 425°F (220°C) for 10 minutes until they begin to soften and develop slightly charred edges.
4.Toss Shrimp in Remaining Marinade:3 min.
While the peppers roast, place 1½ lbs peeled, deveined raw shrimp in a bowl and pour the remaining chili lime seasoning mixture over them. Toss until evenly coated.
5.Add Shrimp & Finish Roasting:8 min.
Remove the sheet pan from the oven. Push the peppers slightly to make room and scatter the seasoned shrimp across the pan in a single layer. Return to the oven for 6 to 8 minutes, until the shrimp turn pink, opaque, and firm to the touch.
6.Garnish & Serve Hot:1 min.
Remove from the oven, squeeze fresh lime juice over the pan, and sprinkle with chopped fresh cilantro. Serve hot as fajitas, over rice, or in bowls!
Expert Tips for Success
- Pat Shrimp Completely Dry: Excess water prevents shrimp from searing properly, causing them to steam instead of developing a light caramelized crust.
- Don’t Overcook the Shrimp: Jumbo shrimp cook completely in 6 to 8 minutes at 425°F. Remove them from the oven as soon as they turn pink and form a loose “C” shape.
- Slice Peppers Thin: Slicing bell peppers into ¼-inch thin strips ensures they soften and brown quickly during the 10-minute pre-roast.
The Recipe Card
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 mins
- Yield: 4 Servings
Ingredients:
- 1½ lbs Raw Jumbo Shrimp (peeled & deveined)
- 3 Bell Peppers (Red, Yellow, Green, sliced)
- 1 Red Onion (sliced)
- 3 tbsp Extra Virgin Olive Oil
- 1 tsp Lime Zest & 2 tbsp Fresh Lime Juice
- Seasonings: 1½ tsp Chili Powder, 1 tsp Cumin, 1 tsp Garlic Powder, ½ tsp Smoked Paprika, 1 tsp Salt, ½ tsp Black Pepper
- To Serve: Fresh Cilantro, Lime Wedges, Avocado, Warm Tortillas
Instructions:
Preheat oven to 425°F (220°C) and line a sheet pan. Whisk olive oil, lime zest, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper into a marinade. Toss sliced peppers and onions with 2 tbsp marinade on the pan and pre-roast for 10 minutes. Toss dried raw shrimp in the remaining marinade. Add shrimp to the pan with the peppers and roast 6–8 minutes more until shrimp are pink and cooked through. Top with fresh cilantro and lime juice, then serve!
