Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Serves: 4

Okay, real talk: this chili-lime shrimp has been saving my weeknights for months now. You know those viral “15-minute dinner” recipes that somehow take 47 minutes and dirty every pan you own? This isn’t that. One skillet, actual 15 minutes, and the kind of flavor that makes you forget you almost ordered takeout again.

The secret is sweet corn and peppers balancing that smoky chili-lime kick perfectly. Everything cooks so fast you’ll question if you’re doing it right. Spoiler: you are. It’s just that easy.

Whether you’re a college student with one pan and a dream, a busy parent juggling seventeen things, or just someone who wants healthy-ish food that actually tastes good – this recipe is about to become your new obsession.If you love fast skillet wins, browse our Quick & Easy Meals.

“The Best Chili-Lime Shrimp You’ll Make This Year”

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• Author: Chloe Harper
• Total Time: 15 minutes
• Yield: 4 1x

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Description

Bright, smoky one-pan chili-lime shrimp with sweet peppers and corn-on the table in 15 minutes. Make it in a hot skillet or go hands-off with a sheet-pan variation.

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Ingredients

Scale 1x2x3x

• 1 lb large shrimp (16–20), peeled & deveined, patted very dry
• 2 bell peppers, thinly sliced
• 1½ cups corn kernels (fresh, frozen, or canned & drained)
• ½ small red onion, thinly sliced (optional)
• 2 tbsp olive or avocado oil, divided
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• ¾ tsp kosher salt
• ¼ tsp black pepper
• Zest and juice of 1 lime (about 2 tbsp juice)
• 2 tbsp chopped cilantro
• 1 tbsp butter (optional)

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Instructions

1. Season: Combine chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Use ~¼ of the spice mix on the vegetables; reserve ¾ for the shrimp. Pat shrimp very dry.
2. Cook vegetables (6-8 min): Heat a 12-inch skillet over medium-high for 2 minutes. Add 1 tbsp oil. Sauté peppers, onion (if using), and corn with the reserved ¼ spice until tender-crisp and lightly charred; transfer to a plate.
3. Sear shrimp (2–3 min): Add remaining 1 tbsp oil. Arrange shrimp in a single layer; sprinkle with remaining spice mix. Cook 1–2 minutes per side until opaque with a gentle C-curve.
4. Finish (30 sec): Return vegetables. Off heat add lime zest and juice, cilantro, and butter if using. Toss, taste, adjust salt.
5. Sheet-pan: Bake at 450°F (232°C)-veg 10–12 min with 1 tbsp oil + ¼ spice; add shrimp tossed with remaining oil + spices and bake 4–6 min. Finish with lime + cilantro.

Notes

• Make-ahead: Marinate shrimp up to 24 hours. Slice peppers up to 3 days ahead.
• Storage: Refrigerate within 2 hours; use within 2 days. Reheat in a hot skillet 60–90 sec or at 50% power in the microwave.
• Kid-friendly: Swap chili powder for sweet paprika; add extra lime zest. For toddlers, cut shrimp to pea size and soften peppers.
• Pan sizes: 12-inch skillet for best sear; 13×18-inch rimmed half sheet for oven method.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Quick & Easy Meals
• Cuisine: Mexican-inspired

Nutrition

• Calories: 245
• Fat: 9 g
• Carbohydrates: 15 g
• Fiber: 3 g
• Protein: 26 g

Why You’ll Actually Love This One-Pan Dinner

It’s genuinely 15 minutes. I’ve made this recipe at least 20 times testing it, and even on my most chaotic Tuesday nights (think: grocery bags still on the counter, kids asking for snacks), it hits that 15-minute mark. Large shrimp cook in under 2 minutes per side. The peppers and corn? Six to eight minutes tops.

One pan. Period. No boiling water in a separate pot, no side dishes cooking simultaneously, no “quick” prep that requires three cutting boards. Just one skillet from start to finish. Future you will thank present you when cleanup takes 90 seconds.

Flavor that hits different. Fresh lime zest and juice with chili powder, smoked paprika, and cumin create that restaurant-quality vibe without spending your afternoon marinating things. The corn adds natural sweetness that balances the heat perfectly – trust me on this one.

Weeknight-friendly shortcuts that actually work. Grab pre-sliced peppers from the salad bar. Use frozen corn straight from the bag. Buy thawed shrimp that cook in minutes. Want to meal prep? Slice peppers on Sunday, marinate shrimp for 24 hours, and you’re golden.

Flexible cooking methods for your vibe. Prefer skillet cooking for that beautiful sear? Do it. Want hands-off sheet pan life? That works too. Both methods deliver perfectly cooked shrimp with tender-crisp vegetables.

What You’ll Need (Ingredients & Smart Swaps)

Main Ingredients

For the Shrimp:

• 1 lb large shrimp (16-20 count), peeled and deveined – tails on or off, your call
• 2 tablespoons olive oil or avocado oil
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Vegetables:

• 2 bell peppers (I love a color mix – red, yellow, orange), sliced into strips
• 1½ cups sweet corn (fresh off cob, frozen, or canned and drained)
• ½ small red onion, sliced – optional but highly recommended

For the Finish:

• Zest of 1 lime
• Juice of 1 lime (about 2 tablespoons)
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon butter – optional but makes everything silky

Real-Life Substitutions

Shrimp alternatives:

• Pre-cooked shrimp: Add at the very end, cook just 2-3 minutes to warm through
• Frozen shrimp: Thaw under cold water for 10 minutes, pat completely dry (this is crucial)
• Different sizes: Jumbo shrimp work great; medium shrimp cook even faster

Vegetable swaps:

• Zucchini or summer squash instead of peppers
• Cherry tomatoes (add in last 3 minutes so they don’t get mushy)
• Jalapeño for extra heat – 1-2, seeded and sliced

Spice modifications:

• Non-spicy version: Sweet paprika instead of chili powder, extra lime zest
• Extra heat: Add ¼ teaspoon cayenne or crushed red pepper flakes
• Tajín option: Replace chili powder with 1½ teaspoons Tajín seasoning (game changer)

Corn options:

• Frozen corn: Use straight from freezer, no thawing needed
• Fresh corn: Cut kernels from 2 ears
• Canned corn: Drain well and pat dry with paper towels

How to Make It (Skillet or Sheet Pan – Your Choice)

Skillet Method (My Go-To for Best Sear – 15 Minutes Total)

Step 1: Prep everything (5 minutes)

Pat your shrimp completely dry with paper towels – I know this sounds fussy, but wet shrimp steam instead of searing, and you’ll miss out on those golden edges. In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Slice your peppers and measure the corn.

Step 2: Cook the vegetables (6-8 minutes)

Heat a 12-inch skillet over medium-high for 2 minutes. This preheat step matters – cold pan equals sad, gray vegetables. Add 1 tablespoon oil. Toss in peppers, onion (if using), corn, and just ¼ teaspoon of the spice mix. Sauté 6-8 minutes, stirring occasionally, until peppers are tender-crisp and corn has those beautiful brown spots. Move everything to a plate.

Step 3: Sear the shrimp (4 minutes)

Same skillet, still hot. Add remaining tablespoon of oil. Arrange shrimp in a single layer – if your pan is smaller than 12 inches, work in batches or they’ll steam instead of sear. Sprinkle with the rest of your spice mixture. Cook 1-2 minutes per side until they turn that gorgeous opaque pink with a gentle C-shape curl.

Here’s the pro move: don’t overcook these. Tight O-shaped shrimp are rubbery. We want that relaxed C-curve situation.

Step 4: Bring it home (2 minutes)

Toss the vegetables back in with the shrimp. Pull the pan off heat – this is key if you’re using butter so it doesn’t burn. Add lime zest, lime juice, butter (if using), and cilantro. Toss everything together. Taste and adjust salt if needed. That’s it. Dinner is done.

Sheet Pan Method (For Hands-Off Cooking – 20 Minutes Total)

Step 1: Get the oven ready

Position your oven rack 6 inches from the broiler element. Crank that broiler to high. Line a large rimmed baking sheet with parchment paper for easy cleanup.

Step 2: Roast vegetables first (10-12 minutes)

Toss peppers, corn, and onion with 1 tablespoon oil and ¼ of your spice mix. Spread in a single layer on the sheet pan. Broil 10-12 minutes, stirring once halfway through so nothing burns.

Step 3: Add shrimp (4-6 minutes)

Push vegetables to the edges. Pat shrimp dry and arrange in the center. Drizzle with remaining oil, sprinkle with remaining spice mix. Broil 4-6 minutes until shrimp are opaque. No flipping needed.

Step 4: Finish

Pull from oven. Drizzle lime juice, sprinkle lime zest and cilantro. Toss gently and serve.

Pro Tips I Learned the Hard Way

Dry shrimp = better sear. I cannot stress this enough. Pat those shrimp completely dry with paper towels before they hit the pan. The first time I skipped this, I got sad, gray, steamed shrimp instead of golden beauties. Learn from my mistakes.

Don’t crowd the pan. If your skillet is smaller than 12 inches, cook the shrimp in two quick batches. Overcrowding drops the pan temperature and you’ll end up steaming everything. We’re going for caramelization, not a sad seafood boil.

Use both lime zest and juice. The zest gives you those bright, aromatic citrus oils. The juice adds the acidity that makes everything pop. Together they create depth you just can’t get from juice alone. I tested this recipe with just juice once and immediately knew something was missing.

Watch for the C-curve. Perfectly cooked shrimp form a gentle C-shape. Overcooked shrimp curl into a tight O. Pull them off heat as soon as they turn opaque pink. That 30-second window matters.

Add butter off heat. If you’re using butter for extra richness (and I highly recommend it), add it after removing the pan from heat. This prevents burning and creates that silky restaurant-quality coating.

Season vegetables early. Adding a touch of spice mix to the vegetables while they cook builds flavor throughout the dish, not just on the shrimp. Game changer.

Serving Ideas That Actually Make Sense

As-is for low-carb life: Serve the shrimp and vegetables straight from the pan with extra lime wedges. It’s complete as-is and keeps things healthy-ish.

With grains: Cilantro-lime rice, quinoa, or cauliflower rice all work. Those microwave pouches are your friend here , 90 seconds and done.

Taco situation: Warm corn or flour tortillas, add the shrimp and veggies, top with avocado slices and a squeeze of lime. This is how I eat it most often.

With simple sides: Black beans, Mexican street corn salad, or a basic green salad with lime vinaigrette. Keep it simple so you’re not adding more cook time.

Meal prep bowls: Divide into 4 containers with rice or quinoa. Reheat gently in the microwave at 50% power so the shrimp don’t get rubbery.

Storage & Make-Ahead (Because Life Happens)

Storing Leftovers (Up to 2 Days)

Store cooked shrimp and vegetables in an airtight container in the fridge. Eat within 2 days max – shrimp texture starts going downhill after that, and nobody wants rubbery shrimp.

Reheating Without Ruining Everything

Stovetop (best method): Heat a skillet over medium-low. Add shrimp and vegetables with a splash of water or lime juice. Cook 60-90 seconds just until warmed through. Longer than that and you’ll overcook the shrimp.

Microwave: Use 50% power in 30-second intervals, stirring between each round, until just warm.

Make-Ahead Game Plan

Prep vegetables: Slice peppers and store in the fridge up to 3 days. Cut corn off cob up to 3 days ahead.

Marinate shrimp: Combine raw shrimp with oil and spices up to 24 hours before cooking. Store covered in the fridge. This actually deepens the flavor.

Freezer meal hack: Combine raw shrimp, sliced peppers, corn, oil, and spices in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge, then cook using the skillet method. Don’t freeze cooked shrimp , texture gets weird and mushy.

Your Questions Answered (FAQ)

Nutrition Info (For the Curious)

Per Serving: 245 calories | 26g protein | 15g carbs | 9g fat | 3g fiber

Calculated without optional butter. Add about 25 calories per serving if using butter. These are healthy-ish numbers that won’t derail your goals but still taste indulgent.

The Real Story Behind This Recipe

I created this recipe during what I now call “The Great Weeknight Chaos of 2023.” I was testing viral TikTok recipes that promised 15 minutes but took forever, and I got frustrated. Like, why does every “quick” recipe require pre-cooking rice, chopping seventeen vegetables, and somehow still dirties three pans?

So I challenged myself: actual 15 minutes, one pan, restaurant-quality flavor. The corn was the breakthrough – most chili-lime shrimp recipes position themselves as fajitas and skip the corn entirely. But that natural sweetness balancing the heat? That’s what makes this recipe different.

I’ve tested this 20+ times (my family was very patient with the endless shrimp dinners), tweaked the spice ratios, figured out the exact timing for different pan types, and solved every failure point. The result is a recipe that actually works in real life, not just in perfect Instagram conditions.

Made this recipe? Drop a comment below and let me know how it went. Did you use the skillet or sheet pan method? What did you serve it with? I read every single comment and love hearing about your weeknight wins.

Share your creation on Instagram and tag @FlavorAndRecipes – I feature reader photos in my stories and it makes my whole day seeing your versions.

Save this for later by pinning it to your favorite Pinterest board. Future you will thank you when you need dinner in 15 minutes.