Sheet Pan Chile-Lime Shrimp with Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and vibrant sheet pan meal featuring succulent shrimp seasoned with chile and lime, roasted alongside black beans and colorful bell peppers. This mexican-inspired seafood (gluten free, high protein) ready in about 28 minutes pairs shrimp, peeled and deveined, black beans, drained and rinsed, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 18 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. In a large bowl, toss 1 lb shrimp with 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: On a large rimmed baking sheet, spread 1 cup drained black beans, 1 sliced red bell pepper, and 1 sliced yellow bell pepper. Drizzle with 1 tbsp olive oil and sprinkle lightly with salt and pepper. Roast vegetables for 10 minutes.
  3. Step 3: Remove the pan from the oven and add the seasoned shrimp in a single layer among the vegetables. Return to the oven and roast for an additional 6-8 minutes until shrimp are opaque and cooked through.
  4. Step 4: Remove from oven, drizzle 2 tbsp freshly squeezed lime juice over the shrimp and vegetables, and sprinkle 1/4 cup chopped fresh cilantro. Toss gently and serve immediately.

Frequently asked questions

How long does Sheet Pan Chile-Lime Shrimp with Black Beans take to make?

Total time is about 28 minutes (10 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Chile-Lime Shrimp with Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp, peeled and deveined from drying out.

Can I substitute ingredients in Sheet Pan Chile-Lime Shrimp with Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Chile-Lime Shrimp with Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Chile-Lime Shrimp with Black Beans gluten free?

Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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