Sheet Pan Mexican-Spiced Shrimp with Corn and Black Beans

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

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.

A vibrant sheet pan dinner with succulent shrimp coated in Mexican spices roasted alongside sweet corn and black beans for an easy, flavorful meal. This Mexican-inspired seafood recipe, ready in about 22 minutes, pairs large shrimp peeled and deveined, olive oil, chili powder 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: 12 min Serves 4 Mexican cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb large shrimp peeled and deveined
3 tbsp olive oil
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 cup frozen corn kernels
1 can (15 oz), drained and rinsed canned black beans
for serving lime wedges
1/4 cup chopped fresh cilantro

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

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 smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until shrimp are evenly coated.
Step 2: On a large rimmed baking sheet, spread out 1 cup frozen corn kernels and 1 can (15 oz) drained and rinsed black beans in an even layer. Drizzle with 1 tbsp olive oil and toss to coat.
Step 3: Arrange the seasoned shrimp in a single layer on top of the corn and beans. Roast in the oven for 8-10 minutes until shrimp are pink and opaque and corn is lightly charred.
Step 4: Remove from oven, sprinkle 1/4 cup chopped fresh cilantro over everything, and serve immediately with lime wedges on the side.