Sheet Pan Honey Lime Shrimp

Name: Sheet Pan Honey Lime Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4.0
Ingredients: 1 lb large shrimp, peeled and deveined; 1/4 cup honey; 3 tablespoons lime juice; 2 cloves garlic, minced; 1 teaspoon chili powder; Salt and pepper to taste; 1 red bell pepper, sliced; 1 zucchini, sliced; 1 cup broccoli florets; 2 tablespoons olive oil

Highlighted under: Quick & Tasty Creations

It’s one of those evenings where I'm looking for something quick and delicious, and, of course, easy to clean up. I can’t resist the combination of honey and lime, especially when it coats shrimp beautifully. The whole thing runs about $10 to make, which is a win in my book, not to mention how my partner always says this beats any takeout shrimp we’ve had. Anyway, let’s get cooking!

Created by

The Tastycrafter Team

Last updated on 2026-05-13T10:29:08.217Z

Why I Keep Making This

The shrimp cook perfectly while soaking up the honey-lime vibe
It's all done in one pan, so cleanup is a breeze
You can swap in whatever veggies you have on hand
Dinner's ready in under 30 minutes

What to Know Before Making Sheet Pan Honey Lime Shrimp

This dish might seem simple, but the sweetness of the honey combined with the acidity of the lime really brings the shrimp and veggies to life. If you have any leftover marinade, make sure to drizzle it over your meal before serving; it adds a lovely final touch. And don’t worry if you use a little more or less of the garlic or chili powder, it’s forgiving. What matters is that you’re enjoying the process.

I love that you can swap out the veggies to fit what you have in your fridge. Carrots, snap peas, or even asparagus work great. Just keep an eye on the cooking time to ensure everything is done right. Cooking is about finding what works for you and using what you have on hand.

Ingredients

For the shrimp

1 lb large shrimp, peeled and deveined
1/4 cup honey
3 tablespoons lime juice
2 cloves garlic, minced
1 teaspoon chili powder
Salt and pepper to taste

For the vegetables

1 red bell pepper, sliced
1 zucchini, sliced
1 cup broccoli florets
2 tablespoons olive oil

Instructions

Steps

Preheat the oven

Start by preheating your oven to 400 degrees Fahrenheit. It’s important to have your oven nice and hot so everything cooks evenly.

Prepare the marinade

In a bowl, whisk together honey, lime juice, minced garlic, chili powder, and a pinch of salt and pepper. This marinade holds all the goodness, so don’t skip it. You’ll want to taste it too, just to get a sense of that sweet and tangy balance.

Mix shrimp and marinade

Add the shrimp to the marinade and toss to coat. Let it sit for about 10 minutes while you prepare your veggies. Honestly, I sometimes forget this step, and it still turns out fine, but if you have time, let it soak.

Prep the veggies

On a large sheet pan, toss the sliced bell pepper, zucchini, and broccoli with olive oil, salt, and pepper. Spread them out evenly, giving them room to roast nicely.

Add shrimp to the pan

Take the shrimp out of the marinade and arrange them over the veggies in a single layer. You can drizzle any leftover marinade over too, it adds more flavor.

Bake it

Pop the sheet pan in the oven and bake for about 15 minutes, or until the shrimp turns pink and the veggies are tender. You can give it a gentle stir halfway through if you feel like. We want even roasting!

Serve

Once it’s all done, take it out and let it rest for a couple of minutes. Then, serve it up with some rice or enjoy it on its own. Trust me, you’ll be reaching for seconds.

How to Store Sheet Pan Honey Lime Shrimp

If you happen to have leftovers, which I doubt you will, store the shrimp and veggies in an airtight container in the fridge. They should be fine for about two to three days. Just give them a quick warm-up in the microwave or on the stovetop. They may not have the same crispness as when they were fresh, but the flavors will still be delicious.

I sometimes even toss them into a salad the next day for added protein. Just chop everything up and mix it with your favorite greens. It's a simple way to enjoy the leftovers and keep things interesting.

Ways to Switch It Up

Feeling like a bit of a change? Try adding some chopped cilantro or green onions before serving for a fresh kick. You could even sprinkle on some sesame seeds; I do this when I have a handful left in my pantry.

Another idea is to switch the shrimp for chicken. Just make sure to adjust the cooking time a bit since chicken takes longer to cook through, usually around 20-25 minutes. Just cut your chicken into bite-sized pieces, and follow the same steps, and you’ll have a delicious variation.

Questions About Recipes

→ Can I use frozen shrimp?

You can, but I wouldn’t recommend it for this recipe. Fresh shrimp gives you a better texture and flavor. If you use frozen, make sure to thaw them completely first.

→ What other veggies can I use?

Honestly, you can use whatever you've got! Asparagus, carrots, or even snap peas would work great. Just keep in mind their cooking times so everything finishes together.

→ How spicy is this dish?

The chili powder is pretty mild, so it won’t make you reach for the water. If you want it spicier, consider adding red pepper flakes or fresh jalapeños!