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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
mins
Cook Time
6
minutes
mins
Servings
4
Calories
179
kcal
Equipment
Sheet pan
Parchment paper
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
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
Nutrition
Calories:
179
kcal
Carbohydrates:
9
g
Protein:
16
g
Fat:
8
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
5
g
Trans Fat:
1
g
Cholesterol:
143
mg
Sodium:
690
mg
Potassium:
304
mg
Fiber:
2
g
Sugar:
5
g
Vitamin A:
2077
IU
Vitamin C:
78
mg
Calcium:
73
mg
Iron:
1
mg
Nutrition information is only an estimate provided by an online nutrition calculator.
View full nutrition disclousre.
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