Sheet Pan Chile-Lime Shrimp with Black Beans and Corn

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

Zesty shrimp roasted on a single sheet pan with black beans, corn, and a chile-lime seasoning for an easy vibrant dinner. This mexican-inspired seafood ready in about 22 minutes pairs large shrimp, peeled and deveined, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 12 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 lb peeled and deveined shrimp with 3 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper, and 2 tbsp fresh lime juice until evenly coated.
  2. Step 2: On a large rimmed baking sheet, spread out the seasoned shrimp along with 1 can (15 oz) drained and rinsed black beans, 1 cup thawed frozen corn kernels, and 1 medium diced red bell pepper in a single layer.
  3. Step 3: Roast in the oven for 8-10 minutes until shrimp turn pink and opaque and edges of vegetables begin to caramelize.
  4. Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the top. Serve immediately with lime wedges for squeezing.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 22 minutes (10 min prep + 12 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 and Corn?

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 olive oil from drying out.

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

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 and Corn 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.

What goes well with Sheet Pan Chile-Lime Shrimp with Black Beans and Corn?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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