Calling all shrimp lovers! These fiery and robust chili lime keto sheet pan shrimp are going to be your new go-to keto shrimp recipe. They’re ready in just 20 minutes and dairy free, paleo, and Whole30 too!

Calling all shrimp lovers! These fiery and robust chili lime keto sheet pan shrimp are going to be your new go-to keto shrimp recipe. They're ready in just 20 minutes and dairy free, paleo, and Whole30 too!

Sheet pan meals are one of my favorite ways to cook. With four young kids, a husband who now works from home, contractors in and out of my new house, and a business I’m trying to run, any meal that I can dump on one tray to cook is a home run!

Making shrimp on a sheet pan is one of my favorite ways to cook them too. Sheet pan shrimp cook quickly, evenly, and you can bake any veggies you like right alongside them.

These chili lime keto sheet pan shrimp are incredibly easy to prepare, ready in less than half an hour, and check all the healthy but delicious food boxes!

These Chili Lime Keto Sheet Pan Shrimp Are Going To Rock Your Socks Off

And this is why:

Robust and fiery flavor in each bite
Dairy free, Paleo, and Whole30
Minimal prep work and clean up
Common ingredients that are easily sourced
The perfect mate for tacos, salads, kebabs, and more
Zero carb if you don’t count vegetable carbs (read more about why I don’t in this post)

Close up of keto chili lime shrimp and peppers on a sheet pan.

Making Your Own Keto Sheet Pan Shrimp At Home

The hardest part about this recipe is…wait…there isn’t one! These keto sheet pan shrimp are easier than easy to make.

Here’s what you need to make your shrimp:

A sheet pan
Small mixing bowl
Tongs, fork, or large spoon
Measuring spoons
Cutting board
Knife

Jumbo shrimp cooked on a sheet pan with peppers in a chili lime marinade.

Start by slicing your peppers julienne style (that’s just fancy for strips), whisk you marinade, and toss the peppers in the marinade.

The peppers get a quick stint in the oven while your shrimp soak in the marinade. Then you’ll add the shrimp to the sheet pan and broil them for just a few minutes.

That’s ALL it takes to make this meal! If I’m lyin’ I’m dyin’. You can toss a bagged salad kit together in the meantime and have dinner on the table in under 20 minutes!

Winner, winner, keto sheet pan shrimp dinner!

Keto chili lime shrimp on a spatula.

Ways To Serve Your Chili Lime Keto Sheet Pan Shrimp

This easy keto shrimp recipe is such a versatile one to keep in your kitchen. Whether you’re in the mood for tacos, pasta, or a salad, these keto sheet pan shrimp will work perfectly!

Here are some ideas on how to serve your chili lime shrimp:

Shrimp Tacos– use a low carb tortilla or cheese shell to wrap your shrimp and peppers. Top them with some of my Chipotle Lime Coleslaw for an epic taco night!
Fiery Shrimp Scampi– swap the shrimp in my creamy shrimp scampi with these chili lime shrimp for a spicy twist on shrimp scampi. Don’t forget to add the peppers for a bit of crunch!
Shrimp Caesar Salad– shrimp are always a great protein to add to salads. Grab a Caesar salad kit from the grocery, cut your peppers into smaller bites post bake, and top with your shrimp for a filling dinner salad.

No matter how you serve your shrimp, or eat them straight off the sheet pan (Just me?), you’re going to love this easy keto shrimp recipe!

Keto Chili Lime Shrimp and Peppers on a sheet pan

Ingredients and Substitutions

This recipe is so simple and straightforward, there really are not any ingredient substitutions that you should need.

If you’re not a fan of bell peppers, or can’t tolerate nightshades, then try swapping them out with some broccoli, cauliflower, asparagus, zucchini, mushrooms, or radishes! As long as you cut them small and evenly, they’ll roast properly.

Chili Lime Keto Sheet Pan Shrimp

Yield:
4 servings

Prep Time:
10 minutes

Cook Time:
14 minutes

Total Time:
24 minutes

Ingredients

1 pound raw jumbo shrimp, peeled and deveined
3 multi colored bell peppers, sliced
⅓ cup avocado oil
2 tablespoons freshly squeezed lime juice
6-8 cloves garlic, smashed
2 tablespoons fresh cilantro, chopped
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon salt
Scallions, lime wedges, and extra cilantro for serving (optional)

Instructions

Preheat the oven to 450° F.
In a small bowl, combine oil, lime juice, garlic, cilantro, chili powder, cumin, and salt.
Place sliced peppers in a large bowl. Add marinate, stirring to coat.
Using a tongs, remove peppers from marinate and place onto a rimmed baking sheet, spreading out so they are not overlapping.
Add shrimp to the leftover marinate, using tongs to coat.
Place peppers into the oven and bake for 10 minutes.
Remove peppers and turn the oven to broil.
Make room in the center of the baking sheet for the shrimp. Add shrimp taking care to not have them overlap.
Broil for 2-4 minutes or until shrimp are pink and cooked to an internal temperature of 145° F.
Serve topped with scallions, lime wedges, extra cilantro, and a pinch of salt.