Tex-Mex · main

Sheet-Pan Chili-Lime Shrimp and Corn

Sheet-Pan Chili-Lime Shrimp and Corn reads citrus 4.7, sweetness 4.7 and umami 4.7 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 17 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.4 / 10
• Sweet & Fruity — 5.4 / 10
• Sour & Bright — 6.0 / 10
• Bitter & Earthy — 2.3 / 10
• Rich & Fat — 5.2 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Citrus 4.7 · Sweetness 4.7 · Umami 4.7 · Richness 4.6 · Sourness 4.3 · Salinity 3.9 · Allium 3.4 · Heat 3.2 · Herbaceous 3.2 · Marine & Briny 2.8 · Fruity 2.4 · Earthy 2.2 · Warm Spice 2.1 · Nutty 1.8 · Bitterness 1.0 · Floral 0.9 · Funk & Ferment 0.8

What's in it (14)

• oil — 14 g
• corn — 100 g
• red bell pepper — 100 g
• unsalted butter — 54 g
• chili powder — 15 g
• cumin — 5 g
• salt — 6 g
• shrimp — 680 g
• cayenne pepper — 3 g
• garlic — 9 g
• limes — 130 g
• mayonnaise — 27 g
• cotija cheese — 38 g
• cilantro — 15 g

Time & effort: about 17 min · effort: involved

Nutrition (per 100 g, engine-estimated): 102.9 kcal, 11 g protein, 6.5 g fat, 9.8 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Preheat the oven to 425 F with a rack in the upper third. Brush a large rimmed sheet pan with the oil.
2. Scatter the corn and bell pepper on the pan; toss with 2 tablespoons of the melted butter, half the chili powder, half the cumin, and 3/4 teaspoon of the salt. Spread in a single layer and roast until the corn is bright and beginning to char at the edges, 10-12 minutes.
3. While the vegetables roast, toss the shrimp in a medium bowl with the remaining 2 tablespoons butter, the remaining chili powder, the remaining cumin, the cayenne, garlic, lime zest, and the remaining 1/2 teaspoon salt.
4. Pull the pan from the oven and push the corn and pepper to the edges. Arrange the shrimp in a single layer in the center.
5. Return the pan to the oven and roast until the shrimp are opaque, curled, and reach an internal temperature of 145 F, 5-6 minutes.
6. While the shrimp finishes, whisk the mayonnaise with 1 tablespoon of the lime juice in a small bowl to make the crema.
7. Remove the pan from the oven. Squeeze the remaining lime juice over everything and toss the shrimp, corn, and pepper together right on the pan.
8. Scatter the cotija and cilantro over the top, drizzle with the lime crema, and serve hot, straight from the pan.

Dishes with a similar flavor shape

• Coconut Shrimp Curry — Indian
• Mustard Seed Coconut Shrimp Curry — Indian
• Fish Curry with Coconut Milk — Indian
• Goan Fish Curry — Indian
• Turtle Soup — Cajun/Creole

Keep reading: what citrus, sweetness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.