Sheet Pan Shrimp
Published April 17, 2021 • Updated March 14, 2026
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Cilantro lime shrimp baked with roasted vegetables and bursting cherry tomatoes. I serve this low carb dinner over cauliflower rice or on a salad: the bright citrus marinade makes every bite pop.
I make this almost every week, and it started as a lazy Tuesday experiment. Shrimp, a handful of vegetables, a quick cilantro lime marinade, one lined pan, 10 minutes in the oven. That was the whole idea. But then the cherry tomatoes burst and pooled into this tangy little sauce at the bottom of the pan, and suddenly it was more than a shortcut dinner.
The marinade is what sets this apart. Lime juice, avocado oil, cumin, red pepper flakes, and ginger. I kept the ginger amount low on purpose so it sits in the background, this warm note you can feel but can’t quite name. A reader (Brooke) told me she’s made it four times since December, and the ginger is what keeps pulling her back. That tracks.
The vegetables are flexible. I’ve tested this with bell peppers, asparagus, cherry tomatoes, broccoli, cauliflower, and brussels sprouts. They all work. High heat caramelizes the edges and concentrates the flavors, so whatever you have in the fridge will probably be fine. If you want a protein swap, my sheet pan teriyaki chicken uses the same one-pan method with adjusted cook times.
Serving options: I pile it over cauliflower rice most nights (the burst tomato juice soaks into the rice and it’s ridiculous), but it’s also great in a poke bowl or tossed into a big salad. For another keto shrimp dinner, my creamy garlic paprika shrimp goes a completely different direction with a rich, savory sauce. And if you love the cilantro lime flavor profile, try it on chicken with my cilantro lime chicken.
Storage: Leftovers keep in the fridge for up to 3 days. I reheat gently in a skillet over medium heat so the shrimp don’t overcook. I don’t recommend freezing. Shrimp go rubbery when frozen and reheated, and it’s not worth it when this keto recipe takes 10 minutes from raw.
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Lime Vinaigrette Ingredients
1/4 cup lime juice -
3 tablespoons avocado oil or olive oil
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1 1/2 teaspoons grated ginger or 1/2 teaspoon ginger powder
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1 teaspoon ground cumin
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1 teaspoon lime zest
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1 garlic clove, minced
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pinch red pepper flakes
Shrimp & Veggies Ingredients
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1.5 pounds shrimp, peeled and deveined
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1 bell pepper, chopped
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1 cup cherry tomatoes
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4 garlic cloves
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1/2 pound asparagus spears
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1/3 cup chopped cilantro
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil. Set aside.
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.
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.
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.
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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Get My Macros + Recipes →Frequently Asked Questions
Should I use raw or pre-cooked shrimp?
I always use raw shrimp for this recipe. Pre-cooked shrimp are already done before they hit the oven, so they overcook and turn tough in the 8-10 minutes of bake time. Raw shrimp cook perfectly in that window. I buy them peeled and deveined when I can find them, but if I'm deveining myself, it adds about 5 minutes of prep.
How do I keep shrimp from getting rubbery in the oven?
I set my timer for 8 minutes and check from there. The second they curl into a C-shape and turn opaque pink, I pull them. Even 30 seconds too long makes a difference. I overcooked my first batch by about 2 minutes and the texture was completely different. Now I check early and trust the visual cues over the clock.
How long do leftovers keep, and can I freeze them?
I keep leftovers in the fridge for up to 3 days. I reheat in a skillet over medium heat so the shrimp warm through gently without overcooking. I don't freeze this. Cooked shrimp go rubbery after freezing and reheating, and since this keto dinner takes 10 minutes from raw, I just make a fresh batch. For another quick option, my fiesta baked cod is just as fast.
Is shrimp keto-friendly?
I eat shrimp multiple times a week. A 4-ounce serving has around 24g of protein and less than 1g of carbs. The marinade in this recipe adds a small amount from the lime juice, but the whole dish stays well under 5g net carbs per serving. It's one of my go-to proteins for keeping meals simple.
What vegetables work best for sheet pan shrimp?
I've tested a lot of combinations. Bell peppers, asparagus, and cherry tomatoes are my default because they roast well in the same 8-10 minute window. Broccoli, cauliflower, brussels sprouts, green beans, and red onion all work too. Denser vegetables like broccoli benefit from being cut small so they cook through. If I'm adding something that takes longer to roast, I give it a 5-10 minute head start before adding the shrimp. For a stir-fry approach with similar vegetables, I sometimes rotate in my chicken stir fry.
What temperature should shrimp reach when baked?
I aim for an internal temperature of 120-145°F. In practice, I rarely use a thermometer for shrimp because the visual cues are so reliable: opaque, pink, C-shaped curl. By the time my instant-read thermometer registers, they're usually past 145°F already. I rely on color and shape more than numbers for this one.
I've tried enough sheet pan shrimp recipes to know most are just olive oil and garlic in different proportions. The ginger and cumin here is what changes it. Not in an obvious way, it just rounds out the lime so the whole thing tastes like something you'd actually order out. Cherry tomatoes bursting in the pan add something none of the others have. Four stars because I'm still dialing in the timing (my oven runs hot and shrimp has no forgiveness), but on flavor, this is the one.
Ginger + lime is the combination, cumin just keeps it from going too sharp. Hot oven, pull at 7. They finish on the pan.
I was skeptical a lime marinade this light could carry a whole dinner, but the tomatoes burst and basically make their own sauce as it bakes. Can't stop thinking about it.
First time doing shrimp on a sheet pan and I cannot stop thinking about those cherry tomatoes, they basically burst into their own little sauce around everything and I was not ready for that. Do you think this marinade would work on scallops?
Scallops would be great with this. Keep the marinade to 15 minutes max though. The lime starts breaking down the texture if you go longer, and they cook faster than shrimp so pull them the second they look opaque.
Marinated the shrimp for a couple hours instead of just while the oven preheated, and the ginger and lime actually sank in rather than just sitting on the surface. Eight minutes, tomatoes burst right on cue, the whole pan looked like something. If you have the extra time, do it.
Ginger needs more time than lime does. Quick marinade is fine for weeknights but a couple hours and it actually gets into the shrimp instead of just sitting there.
Add the shrimp in the last 8 minutes. First time I threw everything in together, they were rubbery before the asparagus had any color. Give the veg a few-minute head start.
First batch rubbery is how everyone figures this out. Asparagus needs at least 3-4 minutes before the shrimp goes in.
okay so I finally figured out the shrimp situation (learned this the embarrassing way after one too many rubbery batches) and 8 minutes is genuinely the number. pull them the second the edges curl and go pink, because even 2 more minutes and you lose everything. what I love is how the cherry tomatoes basically collapse into the lime marinade and become this little burst of acid right when you need it. the asparagus and bell pepper hold up perfectly, which I wasn't sure about going in. four stars. cauliflower rice on the side is what makes this a real meal instead of just protein and veg.
The tomato thing gets me every time. They basically dissolve into the pan and make the whole marinade sharper. 8 minutes is exactly it. I check for the C-shape curl more than the clock.
Never cooked shrimp on a sheet pan before. Kept hovering by the oven the whole time. Around 9 minutes the cherry tomatoes started bursting and the shrimp hit that bright pink, so I pulled it. The lime and ginger comes through stronger than I expected, brighter than I thought 10 minutes of heat could do. 4 stars for now until I make it a few more times, but first attempt and I'm not nervous about shrimp anymore.
Yeah, the lime and ginger get way more intense once they hit heat. The marinade doesn't prepare you for that. 9 minutes was the right call.
Soy sauce in the lime vinaigrette. Cherry tomatoes burst into something almost sweet-savory. Worth it. One note: pull at 8 minutes, not 10. Shrimp finish on the hot pan and going the full time pushed them rubbery.
Soy sauce in that marinade is a good call. The ginger and lime were already pulling that direction.
Made a double batch Sunday and have been pulling this out for lunches all week over cauliflower rice. The cherry tomatoes basically burst into a little sauce when they roast and it keeps everything from drying out in the fridge.
Smart. The lime marinade holds better than most shrimp dishes. Mine never makes it past day 2 though.
Made this probably six times now and just started doubling the lime zest in the marinade. Way more citrusy punch than the single teaspoon gives you. Spring staple at this point.
Six times in and already improving it. Two teaspoons is probably right, the zest carries more citrus flavor than the quarter cup of juice does anyway.
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.
Four times since December. That cauliflower rice trick is the move with this one.
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.
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.
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.
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.
This recipe was so good. Couldn't stop picking at while I was making the cilantro rice ?
The cilantro rice snacking is unavoidable. Half of mine disappears before I even plate it.