Chili Lime Shrimp with Fire-Roasted Corn

Name: Chili Lime Shrimp with Fire-Roasted Corn
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: 1 lb shrimp (26–30 count, peeled and deveined, tail on or off); 2 cups fire-roasted corn (frozen); Juice and zest of 1 medium lime; 1 Tbsp olive oil (plus extra for cooking); 2 tsp Tajín (or chili powder); Salt and pepper (to taste); Rice (optional, for serving bowls); Cilantro or chili flakes (optional, for garnish)

This Chili Lime Shrimp with Fire-Roasted Corn is fresh, zesty, and ready in under 45 minutes 👇👇

Chili lime shrimp with fire-roasted corn served over rice.

Why I Love This Recipe

Juicy shrimp are marinated with lime and Tajín, quickly seared in a cast-iron skillet, and paired with smoky fire-roasted corn for a light but flavor-packed dinner.

Quick to make — just 10 minutes of cooking time
Fresh and zesty from lime juice and zest
Smoky flavor from fire-roasted corn
Naturally gluten-free and dairy-free
Perfect for bowls with rice or served on its own

What I especially love is how this dish balances brightness and depth. The lime cuts through richness, while the Tajín adds a salty-chili punch. It’s the kind of recipe I reach for on hot evenings when I want something that feels fresh but still satisfies. And the combo of shrimp + corn gives it texture and color — it never feels same-old.

Next up – Recipe ingredients are below 👇👇

The ingredients to make chili lime shrimp.

Recipe Ingredients

1 lb shrimp (26–30 count, peeled and deveined, tail on or off)
2 cups fire-roasted corn, frozen
Juice and zest of 1 medium lime
1 Tbsp olive oil, plus extra for cooking
2 tsp Tajín (or substitute chili powder)
Salt and pepper, to taste

Optional Garnishes

Cooked rice, for serving bowls
Cilantro or chili flakes, for topping

Step-By-Step Instructions 👇👇

Shrimp, spices, and lime are added to a bowl to marinate.

STEP 1: Marinate the shrimp

In a large bowl, toss 1 lb shrimp with 1 Tbsp olive oil, juice and zest of 1 lime, and 2 tsp Tajín (or chili powder). Add a pinch of salt if not using Tajín. Marinate 15–30 minutes (or up to 24 hours in the fridge).

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

The shrimp are cooked in a cast-iron skillet.

STEP 2: Cook the Shrimp

Heat a cast-iron skillet or grill over high heat. Add shrimp in a single layer (work in batches if needed). Cook 2 minutes per side, until shrimp are pink, slightly charred, and cooked through. Remove from the skillet.

The frozen fire-roasted corn is added to the cast-iron skillet.

STEP 3: Heat the Corn

Add 2 cups frozen fire-roasted corn to the hot skillet. Cook for about 4 minutes, stirring occasionally, until heated through and slightly charred. Remove from the skillet.

The chili lime shrimp and fire roasted corn are served over a bed of rice.

STEP 4: Assemble & Serve

In serving bowls, layer the fire-roasted corn on the bottom. Top with the cooked shrimp. Garnish with chili flakes, lime wedges, or fresh cilantro. Serve plain or over rice.

A fork holding a piece of shrimp and some corn.

Recipe Tips

Don’t overcook shrimp: they cook fast and turn rubbery if left too long.
Use fresh lime juice for the best flavor. Bottled lime juice won’t have the same brightness.
Batch cook shrimp if your skillet is small: overcrowding causes steaming, not searing.
Frozen corn works best if already fire-roasted, but you can grill or pan-char fresh corn.
Serve in bowls with rice for a full meal or enjoy shrimp and corn on their own.

Pro tip: Pat shrimp dry before marinating so the seasoning adheres better. Also, if your skillet is small, cook shrimp in two batches to ensure each one sears properly instead of steaming. A very light sprinkle of sea salt right before serving can elevate all flavors too.

Variations and Substitutions

Shrimp swaps: Use chicken breast strips, scallops, or firm white fish.
Spice level: Reduce Tajín for mild, or add jalapeños/hot sauce for heat.
Corn options: Substitute canned corn (drained) or fresh grilled corn cut off the cob.
Dairy boost: Sprinkle with cotija or queso fresco for a Mexican-inspired twist.

If you want a creamy twist, drizzle a spoonful of avocado crema or Greek yogurt with lime over the top. You can also toss in diced mango or pineapple for a tropical flair. These small swaps make the recipe feel brand-new each time.

How to Store Leftovers

Fridge: Store shrimp and corn in airtight containers up to 3 days.
Reheat: Warm gently in a skillet over medium or microwave in 30-second intervals (avoid overcooking shrimp).
Freezer (before cooking): Marinated raw shrimp can be frozen in a freezer-safe bag up to 2 months. Thaw overnight before cooking.
Freezer (after cooking): Freeze cooked shrimp and corn up to 2 months. Thaw overnight, then reheat in a skillet with a splash of oil or lime juice.

Tip: When reheating, keep heat moderate and stir gently — shrimp reheat fast, so you want to warm without toughening. If corn seems dry, add a splash of water or lime juice as you heat.

Chili lime shrimp and fire roasted corn served over a bed of rice and topped with a slice of jalapeño pepper.

FAQs

Can I use fresh corn instead of frozen?

Yes! About 4 medium ears will yield 2 cups. Grill or pan-sear for smoky flavor, then cut off the cob.

How spicy is this dish?

Mild to moderate. Tajín has chili and lime with a little salt. For extra heat, add chili flakes, jalapeños, or hot sauce.

Can I prep this ahead?

Yes, you can marinate the shrimp up to 24 hours ahead. Cook shrimp just before serving for the best texture.

What kind of shrimp works best?

Medium-large raw shrimp, peeled and deveined. Fresh or frozen both work — thaw frozen shrimp fully and pat dry.

Is this dairy-free and gluten-free?

Yes, naturally. Just double-check seasoning blends for additives.

How can I store and reheat?

Keep leftovers in the fridge up to 3 days. Reheat gently in a skillet or microwave. Freeze marinated raw shrimp or cooked shrimp + corn up to 2 months.

Can I grill the shrimp instead of using a skillet?

Absolutely — thread shrimp onto skewers, grill over medium-high heat for 2 minutes per side, then toss with the corn and lime just before serving.

More Easy Shrimp Recipes

I love serving this with simple sides like black beans, sautéed greens, or even on lettuce wraps for a low-carb option. It’s flexible, fast, and such a crowd-pleaser.