• 1.5 lb. medium shrimp, peeled and deveined
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 medium bell peppers, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 tbsp. garlic, minced
  • 3 tbsp. olive oil, divided
  • Olive oil spray
  • 1 lime (to drizzle after baking)
  • 1 bunch of cilantro (to garnish after baking)


Preheat oven to 400 oF. Lightly spray a sheet pan with olive oil spray. Combine chili powder, cumin, paprika, salt, and pepper in a small bowl and set aside. In a large bowl, toss the peppers, onion, and garlic together. Drizzle 2 tablespoons of olive oil over the vegetables and coat evenly. Sprinkle about 3/4 of the spice mixture over the vegetables, and toss to coat. Spread the vegetables evenly onto the baking sheet and bake for about 13 minutes. Meanwhile, place the shrimp in the large bowl that the vegetables were in, and drizzle with the remaining 1 tablespoon of olive oil and toss to coat. Sprinkle the remaining spice mixture over the shrimp and toss again to coat evenly. After vegetables have cooked for 13 minutes, add the shrimp to the sheet pain, and bake for an additional 7-8 minutes or until the shrimp are cooked and the vegetables are tender. Sprinkle with lime juice and/or cilantro once out of the oven, if desired. Serve immediately.

Serving Size: 1/8 of the recipe
Makes 8 servings


Calories 153
Fat 6.5g
Saturated Fat 1.0g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 4.0g
Cholesterol 166mg
Sodium 319mg
Potassium 283mg
Carbohydrate 5.4g
Fiber 1.6g
Sugar 1.9g
Protein 19g

Modified from The Blond Cook