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One-Pan Sweet Chili Shrimp and Veggies

This one-pan shrimp and veggies recipe has everything I'm looking for in a weeknight family dinner: quick, flavorful, nutritious and all three of my kids will eat it! My oldest son loves shrimp and I thought it would work well as a sheet-pan supper. —Elisabeth Larsen, Pleasant Grove, Utah
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
  • 2 medium zucchini, halved and sliced
  • 1/2 pound sliced fresh mushrooms
  • 1 medium sweet orange pepper, julienned
  • 3 tablespoons sweet chili sauce
  • 1 tablespoon canola oil
  • 1 tablespoon lime juice
  • 1 tablespoon reduced-sodium soy sauce
  • 3 green onions, chopped
  • 1/4 cup minced fresh cilantro


  • Preheat oven to 400°. Place shrimp, zucchini, mushrooms and orange pepper in a greased 15x10x1-in. baking pan. Combine chili sauce, oil, lime juice and soy sauce. Pour over shrimp mixture and toss to coat.
  • Bake until shrimp turn pink and vegetables are tender, 12-15 minutes. Sprinkle with green onions and cilantro.
Nutrition Facts
1 serving: 199 calories, 6g fat (1g saturated fat), 138mg cholesterol, 483mg sodium, 15g carbohydrate (11g sugars, 3g fiber), 22g protein.

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Average Rating:
  • suereber
    Aug 6, 2020

    I made this tonight. Yummy. The sweet chili sauce combination was wonderful. With only 12-15 minutes in the oven, it comes together quickly.

  • Jan
    Jul 30, 2020

    This is a delicious dish and easy to adjust to whatever ingredients one has on hand. I had no mushrooms and I eliminated the cilantro as I don't care for it. I increased the sauce ingredients by about 50% to make it saucier. The cooking time is spot on. Best served over a bed of rice. Thanks for the recipe.

  • grandmascooking22
    Jun 18, 2020

    We really liked this recipe. We do lots of sheet pan dinners and we really like all of these ingredients. The chili sauce really makes it special.