Sheet Pan Chile-Lime Shrimp with Corn and Black Beans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

This colorful sheet pan dinner features zesty chile-lime shrimp roasted with sweet corn and hearty black beans, perfect for a fast and flavorful weeknight meal. This Mexican-inspired sheet-pan recipe (gluten-free, low-carb), ready in about 20 minutes, pairs large shrimp peeled and deveined, fresh corn kernels, canned black beans drained and rinsed 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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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, 2 tbsp lime juice, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp ground cumin, and 1 tsp salt until evenly coated.
  2. Step 2: On a large rimmed baking sheet, spread 1 1/2 cups fresh corn kernels and 1 cup drained and rinsed canned black beans in an even layer. Place the shrimp evenly on top.
  3. Step 3: Roast in the oven for 8-10 minutes until shrimp are opaque and corn is lightly charred.
  4. Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the shrimp and vegetables. Serve immediately with lime wedges if desired.

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