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One-Pan Chili Lime Grilled Shrimp with Mexican Street Corn

Name: One-Pan Chili Lime Grilled Shrimp with Mexican Street Corn
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Mexican-Inspired
Ingredients: 1 pound large shrimp, peeled and deveined; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1 lime, zested and juiced; 2 cups fresh or frozen corn kernels; 1 tablespoon chopped fresh cilantro; 1 tablespoon vegan mayonnaise or dairy-free crema; 1 garlic clove, minced; 1/4 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper; extra lime wedges for serving

By PanPotPlates Editorial TeamPublished May 2, 2026 | Updated May 12, 2026

Mexican-Inspired 22 mins onepanquickeasypescatarianlightglutenfreedairyfreeweeknightflavorful

One-Pan Chili Lime Grilled Shrimp with Mexican Street Corn with measured ingredients, 22-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 10 min

Cook 12 min

Total 22 min

Servings 4

Difficulty easy

Cuisine Mexican-Inspired

Ingredients

Servings 4

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 lime, zested and juiced
2 cups fresh or frozen corn kernels
1 tablespoon chopped fresh cilantro
1 tablespoon vegan mayonnaise or dairy-free crema
1 garlic clove, minced
1/4 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
extra lime wedges for serving

Ingredients for One-Pan Chili Lime Grilled Shrimp with Mexican Street Corn

Instructions

In a medium bowl, whisk together olive oil, chili powder, ground cumin, smoked paprika, lime zest, lime juice, salt, and black pepper to create a flavorful marinade.
Add the shrimp to the marinade, tossing to coat evenly. Let it rest for 5-10 minutes while preparing the corn.
Heat a large non-stick skillet or well-seasoned cast-iron pan over medium-high heat.
Add corn kernels to the hot skillet. Cook, stirring occasionally, for 4-5 minutes until the corn is slightly charred and tender.
Stir in the minced garlic and vegan mayonnaise into the corn. Cook for an additional 1-2 minutes until fragrant. Remove the corn from the skillet and set aside.
In the same skillet, arrange the marinated shrimp in a single layer. Cook each side for 2-3 minutes until the shrimp turn pink and opaque.
Return the cooked corn to the skillet with the shrimp. Gently toss to combine and warm through.
Garnish with chopped fresh cilantro and serve immediately with extra lime wedges if desired.

One-Pan Chili Lime Grilled Shrimp with Mexican Street Corn cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This vibrant One-Pan Chili Lime Grilled Shrimp with Mexican Street Corn recipe is designed for simplicity and maximum flavor using just one versatile pan.

Cookware Size Guidance

This recipe serves 4, so a large skillet or cast-iron pan between 10 and 12 inches in diameter is recommended.

Cookware Swap Guidance

corn dish, here are some effective cookware alternatives: Stainless Steel Skillet: Provides even heating and great sears when properly preheated and oiled, though it may require a bit more oil to prevent shrimp sticking.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

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One-Pan Chili Lime Grilled Shrimp with Mexican Street Corn

Recipe Details

Ingredients

Instructions