Sheet Pan Shrimp with Corn and Tomatoes
This quick and easy sheet pan dinner is loaded with summer corn, tomatoes, and shrimp. It cooks together on one baking sheet so you can have dinner on the table in a flash. Top with fresh chives and a squeeze of lemon juice for the perfect weeknight meal. More sheet pan shrimp dinners you may love arethis Sheet Pan Shrimp Oreganata, Sheet Pan Shrimp with Broccolini and Tomatoes, and Shrimp and Andouille Sheet Pan Dinner.
Sheet Pan Shrimp Ingredients
Below is everything you need to make this easy sheet pan shrimp. Scroll to the bottom for the exact measurements.
Peak-Season Produce: When using summer corn and tomatoes, you don’t have to do much to make them taste good. They’re already so flavorful on their own. Quick: This whole meal cooks in just 15 minutes. Dietary Restrictions: This healthy sheet pan shrimp is high-protein, gluten-free, dairy-free and Weight Watchers-friendly.
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Shrimp: Peel and devein jumbo shrimp. If they have the tails on, remove them. To save time, you can buy the shrimp that has already been prepped. Frozen shrimp works, too–just thaw it first. Olive Oil coats the shrimp and vegetables. Seasoning: Garlic cloves, Old Bay seasoning, kosher salt Corn: Remove the husks and slice the kernels off. Tomatoes: Cherry or grape tomatoes will work. Chives for a pop of color and freshness Lemon: Zest a lemon on the shrimp, and serve lemon wedges with dinner.
How to Make Sheet Pan Shrimp
This Old Bay shrimp dinner cooks in one pan in the oven. For complete instructions, see the recipe card at the bottom.
Variations
Protein: Add sliced sausage to the sheet pan. Vegetarian: Omit the shrimp and add other vegetables, like zucchini, bell pepper, or mushrooms, and season with Old Bay. Seasoning: Old Bay contains celery salt, black pepper, red pepper, and paprika. If you don’t have it but have the individual spices, you can make your own mix or swap it with seasoning salt or Cajun seasoning. Herbs: Replace chives with basil or oregano.
Serving Suggestions
This sheet pan shrimp with vegetables is a complete meal, but below are some side dish ideas to make it more filling.
Arugula Salad Lemon-Parsley Potatoes Grilled Zucchini
Storage
The shrimp will last for 3 days in the fridge. Microwave the leftovers until warm.
More Summer Recipes You’ll Love
Macaroni Salad with Tomatoes Sauteed Zucchini with Plum Tomatoes Roasted Tomatoes Grilled Corn Salad with Feta Scallops with Corn and Tomatoes
