Sheet Pan Shrimp and Peppers

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Sheet pan shrimp is the perfect weeknight meal. Easy, healthy, and delicious!
When I tell people what I do, they think it’s exciting. Which in some ways it is. I love trying new things and I spend a lot of days in the kitchen. Cooking. Testing recipes. Photographing food. Washing dishes. Ugh, it seems like I am always washing dishes. Don’t get me wrong — I love writing recipes and testing things, and all that. But there are a lot — constant grocery shopping, lots of spills and chaos, and dishes until the end of time.
sheet pan shrimp
There are nights when I don’t want to do any of that. But I also don’t want to order pizza (okay — I can almost always be talked into ordering pizza!)
This sheet pan shrimp recipe is for a night like that because it takes literally minutes to prep, and requires almost no dishes.
It’s also loaded with veggies, and you can add more if you have them on hand. I had a few peppers and onion. But mushrooms, zucchini, or even broccoli would be a great addition.
For less prep, a seasoning blend is the way. You can change it up depending on your preferences and how you’re serving this. I made this into fajitas with some tortillas, sour cream, and avocado. But you could also add this to a big bowl of greens for a salad. Or serve over grits for shrimp and grits.
At the end, I threw on some lime juice and fresh chopped cilantro. It. brightened up the shrimp and gave a quick meal some freshness.
When you’re all done, all you have to clean up is a sheet pan. Line it with parchment and you’ll have even less to clean up. These are my favorite kinds of meals for busy days. And they keep me from ordering pizza.
sheet pan shrimp

Sheet Pan Shrimp and Peppers

Sheet pan shrimp is perfect for busy nights, healthy nights, or nights when you don’t want to think about cooking.
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Prep Time 10 minutes
Cook Time 6 minutes
Servings 4
Calories 179 kcal


  • 2 bell peppers any color, thinly sliced
  • 1 red onion thinly sliced
  • 1 tablespoon barbecue taco, or cajun seasoning blend
  • 2 tablespoons avocado oil
  • 1 pound raw shrimp peeled, tails removed
  • Juice of 1 lime
  • Fresh chopped cilantro for serving


  • Preheat oven to 450 degrees F.
  • Toss the peppers, onions, seasoning, oil, and shrimp together until well coated.
  • Line a baking sheet with parchment paper, and spread the shrimp and veggies evenly on the tray.
  • Roast for 8-10 minutes, until shrimp is pink and veggies are soft.
  • Remove from oven, add lime and cilantro.
  • Serve immediately.


Storing leftovers: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Variations: Any seasoning blend can be used. You can also add whatever veggies you like.
Pairs well with: Easy Vegetarian Tortilla Soup, Jalapeno Pineapple Salsa, Honey Cilantro Lime Sauce


Calories: 179kcalCarbohydrates: 9gProtein: 16gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 143mgSodium: 690mgPotassium: 304mgFiber: 2gSugar: 5gVitamin A: 2077IUVitamin C: 78mgCalcium: 73mgIron: 1mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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