Chili-Lime Keto Sheet Pan Shrimp
Fire up your taste buds with this easy, one-pan meal that delivers fresh, robust flavors in less than half an hour!
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.
Nutrition
Calories: 293kcalCarbohydrates: 8gProtein: 24gFat: 19gSaturated Fat: 2gSodium: 191mgFiber: 2g
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