Sheet Pan Chile-Lime Shrimp with Charred Corn and Black Beans
A vibrant and zesty sheet pan meal featuring succulent shrimp tossed with chile-lime seasoning alongside smoky charred corn and creamy black beans. This mexican-inspired seafood ready in about 28 minutes pairs peeled and deveined large shrimp, (from about 2 ears) fresh corn kernels, drained and rinsed canned black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.
Ingredients
- 1 lb, peeled and deveined large shrimp
- 1 1/2 cups (from about 2 ears) fresh corn kernels
- 1 cup, drained and rinsed canned black beans
- 3 tbsp, divided olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp, divided salt
- 2 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1/2 small, finely diced red onion
- 1 small, seeded and minced (optional) fresh jalapeño
Instructions
- Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, toss 1 1/2 cups fresh corn kernels with 1 tbsp olive oil and 1/2 tsp salt. Spread in an even layer and roast for 10 minutes until slightly charred.
- Step 2: In a medium bowl, combine 1 lb peeled and deveined large shrimp, 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, and 1/2 tsp salt. Toss until shrimp are evenly coated.
- Step 3: Remove baking sheet from oven and add shrimp and 1 cup drained black beans, spreading evenly around the charred corn. Return to oven and roast for 6-8 minutes until shrimp are opaque and cooked through.
- Step 4: While shrimp roasts, mix 2 tbsp fresh lime juice, 1/4 cup chopped fresh cilantro, 1/2 small finely diced red onion, and 1 minced small fresh jalapeño in a small bowl to make a fresh salsa.
- Step 5: After shrimp is done, drizzle with fresh salsa and toss gently to combine before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Chile-Lime Shrimp with Charred Corn and 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 Charred Corn and 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 divided olive oil from drying out.
Can I substitute ingredients in Sheet Pan Chile-Lime Shrimp with Charred Corn and 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 Charred Corn and 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.
What goes well with Sheet Pan Chile-Lime Shrimp with Charred Corn and Black Beans?
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.
