Sheet Pan Mexican-Spiced Shrimp with Zucchini and Corn

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

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 quick sheet pan dinner featuring juicy shrimp and fresh vegetables tossed in smoky Mexican spices for a colorful, healthy meal. This Mexican-inspired seafood recipe, ready in about 20 minutes, pairs large shrimp, zucchini, fresh corn kernels 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. 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: 10 min Serves 4 Mexican cuisine 220 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
2 medium, sliced into 1/2-inch rounds zucchini
1 cup (about 2 ears) fresh corn kernels
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
2 tbsp fresh lime juice
1/4 cup chopped fresh cilantro

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper.
Step 2: In a large bowl, combine 1 lb peeled and deveined shrimp, 2 sliced medium zucchinis, and 1 cup fresh corn kernels.
Step 3: Add 3 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. Toss everything well until shrimp and vegetables are evenly coated.
Step 4: Spread the shrimp and vegetables in a single layer on the prepared sheet pan.
Step 5: Roast in the oven for 8-10 minutes until shrimp are opaque and vegetables are tender-crisp.
Step 6: Remove from oven and drizzle with 2 tbsp fresh lime juice. Sprinkle 1/4 cup chopped fresh cilantro over the top and serve immediately.