Sheet Pan Mexican-Style Shrimp with Peppers

One-pan shrimp dinner loaded with bell peppers, onions, and warm Mexican spices. Everything cooks on a single sheet pan in the oven for easy cleanup and restaurant-quality flavor.

Prep: 15 min

Cook: 15 min

Servings: 4

Ingredients

• 1.5 lb large shrimp peeled and deveined
• 2 pieces red bell peppers sliced
• 1 piece yellow bell peppers sliced
• 1 medium red onion sliced
• 3 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 0.5 tsp paprika
• 4 cloves garlic minced
• 2 tbsp lime juice
• 0.75 tsp salt
• 0.5 tsp black pepper
• 0.25 cup fresh cilantro chopped
• 1 piece jalapeño sliced

Instructions

1. Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
2. On the sheet pan, combine sliced peppers and onions. Drizzle with 1.5 tablespoons olive oil and toss to coat evenly. Spread in a single layer and roast for 5 minutes to begin softening the vegetables.
3. In a small bowl, whisk together cumin, chili powder, paprika, minced garlic, lime juice, salt, and black pepper.
4. Remove the sheet pan from the oven and push vegetables to the sides. Add shrimp to the center of the pan and drizzle with remaining 1.5 tablespoons olive oil.
5. Distribute the spice mixture over the shrimp, stirring to coat evenly. Add jalapeño slices if using. Return to oven and bake for 10-12 minutes until shrimp are pink and cooked through (they should be opaque and firm to touch).
6. Remove from oven and sprinkle fresh cilantro over everything. Serve immediately with warm tortillas, rice, or over a bed of greens. Squeeze additional lime over the top at the table for brightness.

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