Sheet Pan Chili-Lime Shrimp with Roasted Corn and Black Beans

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

Bright and zesty shrimp roasted alongside sweet corn and smoky black beans for a quick, vibrant meal with Mexican flair. This mexican-inspired sheet pan ready in about 26 minutes pairs large shrimp, peeled and deveined, fresh corn kernels, black beans 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 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.

Prep: 10 min Cook: 16 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 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: On a large rimmed baking sheet, spread 1 cup fresh corn kernels and 1 cup drained black beans in an even layer. Drizzle with 1 tbsp olive oil and season lightly with salt and pepper; toss to coat.
  3. Step 3: Roast corn and beans for 8 minutes, then remove from oven and add the seasoned shrimp in a single layer on top.
  4. Step 4: Return the pan to the oven and roast everything together for an additional 6-8 minutes until shrimp are opaque and cooked through.
  5. Step 5: Remove from oven and immediately drizzle 2 tbsp fresh lime juice over shrimp and veggies. Sprinkle 1/4 cup chopped fresh cilantro on top before serving.

Frequently asked questions

How long does Sheet Pan Chili-Lime Shrimp with Roasted Corn and Black Beans take to make?

Total time is about 26 minutes (10 min prep + 16 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 Roasted 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 fresh corn kernels from drying out.

Can I substitute ingredients in Sheet Pan Chili-Lime Shrimp with Roasted 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 Chili-Lime Shrimp with Roasted 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 Chili-Lime Shrimp with Roasted Corn and Black Beans?

Mexican sheet pan 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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