Sheet Pan Chile-Lime Shrimp with Mexican Street Corn Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Zesty chile-lime shrimp roasted on a sheet pan paired with a creamy Mexican street corn salad bursting with fresh flavors. This mexican-inspired father’s day ready in about 30 minutes pairs large shrimp peeled and deveined, divided olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.4 (15 ratings) Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 320 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 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, 1/4 tsp black pepper, and 1 tbsp fresh lime juice until shrimp are evenly coated.
  2. Step 2: Spread shrimp in a single layer on a rimmed sheet pan. Roast in the oven for 6-8 minutes until shrimp are pink and opaque.
  3. Step 3: While shrimp roast, heat 1 tbsp olive oil in a skillet over medium-high heat. Add 2 cups fresh corn kernels and cook for 5 minutes until lightly charred and fragrant, stirring occasionally.
  4. Step 4: Transfer charred corn to a bowl and stir in 1/4 cup mayonnaise, 1/4 cup crumbled cotija cheese, 2 tbsp chopped fresh cilantro, 1 tsp minced jalapeño (if using), 1 tbsp fresh lime juice, 1/2 tsp salt, and 1/4 tsp black pepper.
  5. Step 5: Serve roasted chile-lime shrimp immediately alongside the creamy Mexican street corn salad.

Frequently asked questions

How long does Sheet Pan Chile-Lime Shrimp with Mexican Street Corn Salad take to make?

Total time is about 30 minutes (15 min prep + 15 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 Mexican Street Corn Salad?

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 Mexican Street Corn Salad?

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 Mexican Street Corn Salad 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 Mexican Street Corn Salad?

Mexican father’s day 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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