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Sheet Pan Garlic Lime Shrimp & Veggies - Bright, Zesty, and Weeknight Easy

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 pounds large shrimp (peeled and deveined; tail-on or off)
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 small red onion, cut into wedges
  • 1 medium zucchini, halved lengthwise and sliced into half-moons
  • 1 cup broccoli florets (small, bite-size pieces)
  • 2 tablespoons olive oil
  • 3 tablespoons melted unsalted butter (or ghee for dairy-free flavor)
  • 3–4 cloves garlic, minced
  • 2 limes (zest of 1, juice of both)
  • 1 tablespoon honey (or maple syrup)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4–1/2 teaspoon red pepper flakes (adjust to heat preference)
  • Salt and black pepper, to taste
  • Fresh cilantro or parsley, chopped (for garnish)
  • Lime wedges, for serving
  • Optional add-ons: cherry tomatoes, asparagus, snap peas, or corn kernels

Method
 

  1. Preheat and prep the pan: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup or lightly grease it.
  2. Pat shrimp dry: Use paper towels to remove excess moisture so they roast instead of steam. Place in a bowl and set aside.
  3. Toss the veggies: On the sheet pan, combine peppers, red onion, zucchini, and broccoli. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat. Spread into a single layer.
  4. Start roasting the veggies: Roast for 10–12 minutes until they begin to soften and brown on the edges.
  5. Make the garlic-lime sauce: In a small bowl, whisk melted butter, minced garlic, lime zest, lime juice, honey, smoked paprika, cumin, red pepper flakes, 1/2 teaspoon salt, and a few grinds of black pepper.
  6. Season the shrimp: Spoon 2 tablespoons of the sauce over the shrimp and toss to coat. Keep the rest for drizzling.
  7. Add shrimp to the pan: Remove the pan from the oven, push veggies to the sides, and spread the shrimp in the center in a single layer. Drizzle about half of the remaining sauce over the veggies.
  8. Roast until shrimp are just cooked: Return to the oven for 6–8 minutes, depending on shrimp size, until they’re pink and opaque with a slight curl. Do not overcook.
  9. Finish with freshness: Immediately drizzle the remaining sauce over everything. Sprinkle with chopped cilantro or parsley.
  10. Serve: Add lime wedges on the side. Serve over rice, quinoa, cauliflower rice, or warm tortillas if you’d like to make it a fuller meal.