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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- Finish (30 sec): Return vegetables. Off heat add lime zest and juice, cilantro, and butter if using. Toss, taste, adjust salt.
- 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