Sheet Pan Chili-Lime Shrimp with Grilled Corn and Avocado Salsa

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

A vibrant summer seafood dish featuring zesty chili-lime shrimp roasted alongside sweet corn, served with creamy avocado salsa. This mexican-inspired seafood (gluten free) ready in about 30 minutes blends peeled and deveined large shrimp, ears, husked corn on the cob, chili powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F and line a large sheet pan with foil. In a bowl, toss 1 lb peeled and deveined large shrimp with 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp lime zest, and 2 tbsp fresh lime juice along with 2 tbsp extra virgin olive oil until evenly coated.
  2. Step 2: Place 4 husked ears of corn on the sheet pan and drizzle with remaining 1 tbsp olive oil, sprinkling lightly with salt and pepper. Arrange seasoned shrimp around the corn.
  3. Step 3: Roast in the preheated oven for 10-12 minutes, turning shrimp halfway, until shrimp are pink and opaque and corn is tender with some browned spots.
  4. Step 4: While shrimp roast, combine 2 diced ripe avocados, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, and 1 minced jalapeño in a bowl. Toss gently with 1 tbsp lime juice and a pinch of salt to make the avocado salsa.
  5. Step 5: Serve the chili-lime shrimp and grilled corn with generous spoonfuls of avocado salsa on the side for a bright, summery meal.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Chili-Lime Shrimp with Grilled Corn and Avocado Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sheet Pan Chili-Lime Shrimp with Grilled Corn and Avocado Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sheet Pan Chili-Lime Shrimp with Grilled Corn and Avocado Salsa?

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 Grilled Corn and Avocado Salsa 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 Grilled Corn and Avocado Salsa 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.

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