This Sheet Pan Shrimp with Corn and Tomatoes is the perfect one-pan summer dinner, with easy cleanup!
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 are
this Sheet Pan Shrimp Oreganata, Sheet Pan Shrimp with Broccolini and Tomatoes, and Shrimp and Andouille Sheet Pan Dinner.
Why This Sheet Pan Shrimp Recipe Works
I love sheet pan dinners, they are so easy for weeknight cooking! This Old Bay sheet pan shrimp recipe is like a shrimp boil in the oven but much easier and faster. Lining the sheet pan with aluminum foil makes cleanup a breeze.
- 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.
If you make this simple sheet pan shrimp recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Sheet Pan Shrimp Ingredients
Below is everything you need to make this easy sheet pan shrimp. Scroll to the bottom for the exact measurements.
- 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.
- Prep the Oven: Place the top oven rack 6 inches away from the top, and turn on the broiler. Line a rimmed baking sheet with foil.
- Corn: Pour oil over the corn on the sheet pan and sprinkle with salt. Broil until the corn chars, tossing halfway through.
- Shrimp: Pat the shrimp dry and toss with oil, garlic, Old Bay, lemon zest, and salt.
- How Long to Cook Shrimp: Place the shrimp on the corn and add the tomatoes. Drizzle with the remaining oil until the shrimp are opaque and the tomatoes burst.
- Before Serving: Top with chives and serve with lemon wedges.
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.
Storage
The shrimp will last for 3 days in the fridge. Microwave the leftovers until warm.
More Summer Recipes You’ll Love
Yield: 4 servings
Serving Size: 1 1/2 cups
-
Preheat oven to a broil 6 inches from the heating element and line sheet pan with foil.
-
Toss the corn with 1 tablespoon olive oil and 1/2 teaspoon salt on the prepared baking sheet until evenly coated and combined. Spread into an even layer.
-
Broil until the corn begins to char in spots, tossing halfway through, about 6 to 7 minutes. Remove from the oven.
-
Meanwhile, pat shrimp dry and place in a medium bowl with 2 teaspoons olive oil, garlic, Old Bay seasoning, lemon zest and ½ teaspoon salt. Toss gently to coat.
-
Spread the shrimp on top of the corn and add the tomatoes, drizzle with the remaining 1 tablespoon of oil then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 7 to 8 minutes.
-
Top everything with chives and serve with extra lemon wedges on the side.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Serving: 1 1/2 cups, Calories: 295 kcal, Carbohydrates: 22 g, Protein: 27 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 214.5 mg, Sodium: 1420.5 mg, Fiber: 3 g, Sugar: 7.5 g
