Fire up your taste buds with this easy, one-pan meal that delivers fresh, robust flavors in less than half an hour!
I love seafood. But I rarely cook it at home because it always seems to require a lot of effort and leave behind a big mess. Ordering shrimp, crab, or lobster in a restaurant just seems way easier.
But the sheet-pan method of cooking is a game changer. I’ve made desserts and roasted veggies on a sheet pan—just not seafood. So when my partner suggested cooking shrimp that way, I figured there’s no harm in trying it. What a great idea!
This recipe for chili-lime keto sheet-pan shrimp takes the stress out of cooking seafood at home. All the ingredients for the marinade are items I typically keep on hand. It brings together the warmth of chili powder and cumin, the deep savoriness of garlic, the bright acidity of lime juice, and the fresh herbaceousness of cilantro—creating complex layers of seasoning that enhance the delicate flavors of shrimp. And the peppers balance all that flavor with earthy sweetness.
This dish comes together quickly and involves only one pan, making it great for a fast and easy weeknight dinner. But the flavor profile is elevated enough for a special occasion. If you’ve been looking for an accessible way to cook seafood at home, this recipe is the perfect solution!
Ideas for serving sheet-pan shrimp
This dish makes an excellent light meal all on its own, but you can use it as a starting point or add-on for many tasty dinners!
I love subbing in chili-lime shrimp for the ground beef in these Taco Bowls – Keto Recipe. They also make a great topper for this Healthy Taco Salad. The roasted peppers add delightful color and flavor to both these dishes.
Another pairing that’s always a hit in my home is shrimp and rice. Serve your chili-lime shrimp and peppers over Keto Mexican-Style Cauliflower Rice for added south-of-the-border flavors. Or go with Creamy Keto Cauliflower Rice for subtle richness.
In the mood for shrimp tacos? Simply stuff your sheet-pan shrimp and peppers into Keto Tortillas and top them with the fresh, dairy-free crunch of Low-Carb Chipotle Lime Mexican Coleslaw.
How do I store leftovers?
Let your chili-lime shrimp and peppers cool completely—but never leave seafood out at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish in a freezer-safe container for up to 2 months, though the freeze-thaw process may cause the peppers to soften and the shrimp to become a bit tougher. Thaw overnight in the fridge. Enjoy leftovers cold or reheat gently in a skillet over medium heat or in the microwave at low power in short intervals—just avoid overcooking, which can make the shrimp rubbery.
Similar recipes to try
Hungry for more low-carb ways to enjoy shrimp? Check out this recipe for Old Bay Popcorn Shrimp that features bold flavors in a low-carb, gluten-free breading. Or try this Keto Shrimp Scampi recipe that puts a low-carb spin on the classic dish with zucchini noodles. For a creamier Mexican-inspired meal, try these Low-Carb Enchiladas With Shrimp that spotlight a decadent sauce made with salsa verde, sour cream, and Monterey Jack cheese.
Chili-Lime Keto Sheet Pan Shrimp
Ingredients
- 1/3 cup avocado oil
- 2 tablespoons freshly squeezed lime juice
- 6-8 cloves garlic smashed
- 2 tablespoons fresh cilantro chopped, plus more for serving
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt plus a bit more for serving
- 3 bell peppers any color, sliced
- 1 pound raw jumbo shrimp peeled and deveined
- Diced scallions, lime wedges optional, for serving
Instructions
- Preheat the oven to 450°F.
- In a small bowl, add the oil, lime juice, garlic, cilantro, chili powder, cumin, and salt. Whisk until well combined.
- Place the sliced peppers in a large bowl. Pour the marinade over them and stir or toss to coat them evenly.
- Use tongs or a slotted spoon to remove the peppers from the marinade and transfer them to a rimmed baking sheet. Add the shrimp to the bowl with the marinade, toss to coat, and set aside for now.
- Make sure the peppers are spread out in a single layer on the baking sheet with no overlap.
- Place peppers into the oven to roast for 10 minutes.
- Remove the peppers. Turn the oven heat up to broil.
- Make room in the center of the baking sheet for the shrimp. Use tongs or a slotted spoon to remove the shrimp from the marinade and add them to the baking sheet with the peppers. Keep them in a single layer with no overlap.
- Broil the shrimp and peppers for 2–4 minutes, or until the shrimp are pink and opaque, have curled into a loose “C” shape, and the centers register 145°F when checked with a thermometer. Take care not to overcook—the shrimp should be just firm and juicy, not dry or rubbery.
- Remove from oven and immediately transfer the shrimp and peppers from the hot pan to a serving dish to prevent further cooking. Let them rest in the dish for 1-2 minutes.
- Serve immediately topped with diced scallions, lime wedges, extra cilantro, and a pinch of salt, if desired.
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