Sheet Pan Chili-Lime Shrimp with Black Beans
This vibrant sheet pan dish features succulent shrimp marinated in zesty chili and lime, roasted alongside seasoned black beans for a quick, flavorful meal. This latin american-inspired seafood (gluten free) ready in about 20 minutes pairs large 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup black beans, drained and rinsed
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 2 cloves minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Preheat oven to 425°F. In a medium bowl, toss 1 lb large shrimp with 2 tbsp olive oil, 2 tbsp fresh lime juice, 1 tsp chili powder, 1/2 tsp ground cumin, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread 1 cup drained and rinsed black beans in a single layer on a large rimmed baking sheet. Arrange the shrimp on top of the black beans in a single layer.
- Step 3: Roast in the preheated oven for 8-10 minutes until the shrimp are opaque and cooked through, and the beans are slightly crispy on the edges.
- Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh cilantro over the shrimp and beans before serving.
Frequently asked questions
How long does Sheet Pan Chili-Lime Shrimp with Black Beans take to make?
Total time is about 20 minutes (10 min prep + 10 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 Chili-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 olive oil from drying out.
Can I substitute ingredients in Sheet Pan Chili-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 Chili-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 Chili-Lime Shrimp with Black Beans gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
