Sheet Pan Shrimp

Prep: 10 min Cook: 8 min Total: 18 min Servings: 4
Annie Lampella @ Ketofocus

By Annie Lampella, Pharm.D.

Published April 17, 2021 • Updated February 26, 2026

Reader Rating
4.7 Stars (3 Reviews)
Dairy FreeEasyOne PotSeafood

This post may contain affiliate links. See my disclosure policy.

Cilantro lime shrimp baked with roasted vegetables and bursting cherry tomatoes. I serve this over cauliflower rice or on a salad: the bright citrus marinade makes every bite pop.

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Sheet Pan Shrimp

4.7 (3) Prep 10m Cook 8m Total 18m 4 servings

Lime Vinaigrette Ingredients

  • 1/4 cup lime juice
  • 3 tablespoons avocado oil or olive oil
  • 1 1/2 teaspoons grated ginger or 1/2 teaspoon ginger powder
  • 1 teaspoon ground cumin
  • 1 teaspoon lime zest
  • 1 garlic clove, minced
  • pinch red pepper flakes

Shrimp & Veggies Ingredients

  • 1.5 pounds shrimp, peeled and deveined
  • 1 bell pepper, chopped
  • 1 cup cherry tomatoes
  • 4 garlic cloves
  • 1/2 pound asparagus spears
  • 1/3 cup chopped cilantro

Step by Step Instructions

Step by Step Instructions

1
Preheat oven

Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil. Set aside.

red 400 degree oven light
2
Make the lime vinaigrette

In a small bowl, whisk together lime juice, avocado oil (or olive oil), ginger, cumin, lime zest, minced garlic, and red pepper flakes.

stirring the lime vinaigrette in a small bowl
3
Assemble the sheet pan

Arrange shrimp, bell pepper, asparagus, cherry tomatoes, and whole garlic cloves on the prepared baking sheet. Keep the shrimp grouped together since they cook faster than the vegetables. You can pull them out early if needed, or add them to the pan after the veggies have roasted for 5-10 minutes. Season everything with salt, then drizzle the lime vinaigrette over the top.

raw shrimp and veggies on a baking sheet
4
Bake

Bake at 400°F for 8-10 minutes, until the shrimp are opaque, pink, and cooked through. Sprinkle fresh cilantro on top and serve.

cooked shrimp and roasted vegetables on a baking tray
Nutrition Per Serving
253 Calories
12.3g Fat
25g Protein
7.6g Net Carbs
10.1g Total Carbs
4 Servings
Nutrition disclaimer

The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.

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Easy Weeknight Dinner

cooked shrimp with tails on covered in cilantro

If you love one-pan dinners with minimal cleanup, this recipe is for you. Everything bakes together: shrimp, bell peppers, asparagus, cherry tomatoes, and whole garlic cloves, all coated in a tangy cilantro lime vinaigrette.

No stovetop babysitting required. Just assemble, slide into the oven, and it’s done in 10 minutes. The shrimp come out tender and perfectly cooked every time.

One pan, one meal. I line mine with foil so there’s literally nothing to wash. Perfect for busy weeknights when cleaning up a stack of dishes is the last thing I want to do.

The flavors are flexible. Skip the cilantro if it’s not your thing, or swap the vegetables for whatever you have on hand. I’ve made this with broccoli, cauliflower, and brussels sprouts, and they all work beautifully. Serve it over cauliflower rice, toss it into a salad, or eat it straight off the pan.

colorful salad of shrimp, roasted tomatoes, asparagus and bell pepper

How to Tell if Shrimp is Done Cooking?

Knowing when shrimp are done can feel tricky at first. I watch the color: raw shrimp are grey-white, and as they cook, they turn opaque white-pink with red accents in the tails.

They also curl up and shrink slightly as the muscle contracts. Once they’re pink, opaque, and C-shaped, they’re done.

Roasted Vegetables

Any vegetables you love will work here. I use bell peppers, cherry tomatoes, asparagus, and whole garlic cloves, but broccoli, cauliflower, turnips, brussels sprouts, green beans, or red onion are all great. High-heat roasting brings out natural sweetness and caramelizes the edges.

cooked shrimp topped on a salad with a tray of shrimp

Benefits of Sheet Pan Cooking

Oven cooking beats the stovetop for busy nights. One pan means one thing to wash. No splatters on the stove. No constant stirring or flipping. Just slide it in, set a timer, and you’re free to do something else.

How to Devein Shrimp

Here’s how I devein shrimp:
1. Remove the shell.
2. Use a sharp paring knife to make a shallow cut along the back. You’ll see a dark vein running along it.
3. Gently lift out the vein with the tip of the knife.
It takes a minute the first few times, but you’ll get faster.

If you’re using frozen shrimp, thaw them in the fridge overnight or soak them in cold water for 20-30 minutes before cooking.

a bunch of baked shrimp with tails on and topped with cilantro

Tails On or Off

Tails on or off: your call. Both work fine. I leave them on because they make great little handles for picking up the shrimp, but if you’re tossing this into a salad or over rice, removing them first makes eating easier.

About the Author
Annie Lampella, Pharm.D.

Annie Lampella, Pharm.D.

Annie is a Doctor of Pharmacy, mom, and the recipe creator behind KetoFocus. With a B.S. in Genetics from UC Davis, she has over 14 years of experience developing family-friendly keto recipes based on the science of human metabolism.

Learn more about Annie View My Cookbook

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  1. B
    Brooke Feb 27, 2026

    Fourth time making this since December. I've started letting the tomatoes almost over-roast because when they fully burst they make this little pool of citrusy tomato juice at the bottom of the pan that's so good over cauliflower rice. The ginger in that lime marinade adds this warmth I keep thinking about between batches.

    Reply
    1. Annie Lampella
      Annie Lampella Mar 2, 2026

      Four times since December. That cauliflower rice trick is the move with this one.

      Reply
  2. C
    Crystal Feb 26, 2026

    Not much of a cook so I just followed the recipe exactly. The cherry tomatoes burst in the oven and made this little sauce situation I wasn't expecting. Four stars only because I overcooked the shrimp by a couple minutes, but that's on me.

    Reply
    1. Annie Lampella
      Annie Lampella Mar 1, 2026

      That tomato thing is actually the whole point, glad you caught it. For the shrimp, pull them the second they curl and go pink. Even 30 seconds over and they go rubbery.

      Reply
  3. R
    Riley Feb 17, 2026

    tried a lot of shrimp recipes and most fall flat. the lime and ginger here actually made me pause. didn't expect that from a sheet pan dinner.

    Reply
    1. Annie Lampella
      Annie Lampella Feb 17, 2026

      The ginger is what makes it. I kept the amount low on purpose so it's more background than front-and-center, but you can feel it. Glad it landed.

      Reply
  4. L
    Lidia Jul 29, 2021

    This recipe was so good. Couldn't stop picking at while I was making the cilantro rice ?

    Reply

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