Go Back
–+ servings
A colorful sheet pan special featuring roasted shrimp, bell peppers, and onions, garnished with fresh cilantro and lime wedges.

Sheet Pan Shrimp and Peppers

This sheet pan shrimp and peppers recipe is a quick and easy dinner solution for busy home cooks. It features colorful bell peppers, sweet onion, and seasoned shrimp roasted together on a single baking sheet for minimal cleanup and maximum flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Vegetable Roasting Time 10 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

Chili Powder Mixture
  • 1.5 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt for chili powder mixture
  • 1 teaspoon black pepper for chili powder mixture
Vegetables and Shrimp
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 1 sweet onion, cut into wedges
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1.5 pounds medium shrimp, peeled and deveined
  • 1/4 cup chopped fresh cilantro leaves
  • 1 tablespoon freshly squeezed lime juice
  • 6 8-inch flour or corn tortillas, warmed
  • to taste Kosher salt and freshly ground black pepper

Equipment

  • Baking Sheet

Method
 

  1. Preheat your oven to 425 degrees F. Lightly oil a baking sheet or coat it with nonstick spray.
  2. Place the bell peppers, onion, and garlic in a single layer onto the prepared baking sheet. Stir in 2 tablespoons of olive oil and half of the chili powder mixture. Gently toss to combine.
  3. Place the baking sheet into the oven and bake for 10 minutes, or until the vegetables are beginning to soften.
  4. In a large bowl, combine the shrimp with the remaining 1 tablespoon of olive oil and the rest of the chili powder mixture.
  5. Carefully move the roasted vegetables to one side of the baking sheet. Place the seasoned shrimp onto the opposite side of the baking sheet in a single layer.
  6. Place the baking sheet back into the oven and bake just until the shrimp are pink, firm, and cooked through, which should take an additional 6-8 minutes. Stir in the cilantro and lime juice.
  7. Serve immediately with your desired tortillas.
  8. To prepare the chili powder mixture: In a small bowl, combine the chili powder, cumin, oregano, paprika, 1 teaspoon salt, and 1 teaspoon pepper.

Notes

This recipe is perfect for a quick weeknight meal. You can adjust the spice level by adding more or less chili powder. Feel free to add other vegetables like zucchini or broccoli to the sheet pan.

Tried this recipe?

Let us know how it was!