Sheet Pan Shrimp with Corn and Tomatoes Recipe

If your weeknight dinners have gotten a little uninspired, let me introduce you to your new hero: Sheet Pan Shrimp with Corn and Tomatoes. This dish is incredibly vibrant, colorful, and ridiculously easy — we’re talking fifteen minutes of hands-on time, tops. Sweet corn and juicy cherry tomatoes roast alongside succulent shrimp, all absorbing a blend of bold spices and a hint of garlic. It’s a meal that feels breezy and summery even on the busiest weekday, and clean-up truly is a breeze. Whether you’re cooking for family or impressing guests, Sheet Pan Shrimp with Corn and Tomatoes is a guaranteed delight you’ll crave again and again.

this Recipe

Ingredients You’ll Need

The real beauty of this Sheet Pan Shrimp with Corn and Tomatoes recipe lies in the simplicity of its ingredients. Each one, from the fresh produce to your pantry staples, shines through and brings a unique color, texture, or pop of flavor to the pan. Here’s what you’ll need — nothing complicated, just the best flavors of the season coming together effortlessly.

• S hrimp: Go for large, peeled, and deveined shrimp for quick cooking and ideal bite; fresh or thawed works beautifully.
• Fresh corn on the cob: Cut into small rounds, it turns gorgeously sweet and slightly caramelized in the oven.
• Cherry tomatoes: Their natural sugars intensify as they roast, erupting into juicy, bright bursts of flavor.
• Olive oil: The base that helps everything caramelize and roast to perfection without sticking.
• Garlic cloves: Thinly sliced or minced to infuse every bite with savory depth.
• Smoked paprika: Adds a subtle smokiness and deep color that elevates the shrimp and vegetables.
• Red pepper flakes: A little kick of heat to keep things interesting — add more or less to your taste.
• Salt & black pepper: Essential for waking up every flavor in this bright, summery mix.
• Lemon: For squeezing over at the table, adding vibrance and balancing the sweetness of the veggies.
• Fresh parsley or basil: A final, fragrant flourish that adds color and freshness.

How to Make Sheet Pan Shrimp with Corn and Tomatoes

Step 1: Prep Your Sheet Pan

Start by lining a large sheet pan with parchment paper or giving it a good, even drizzle of olive oil. This helps prevent sticking and makes cleanup a total breeze. Lay out your workspace — it’s much easier to assemble Sheet Pan Shrimp with Corn and Tomatoes when everything you need is right at your fingertips.

Step 2: Arrange the Corn and Tomatoes

Scatter the corn rounds and cherry tomatoes across the pan. The corn will start caramelizing while the tomatoes soften and release their juices. This first roasting step is key for building flavor; don’t skip ahead — letting the veggies go in before the shrimp ensures they get just the right amount of time in the oven.

Step 3: Roast the Vegetables

Drizzle the corn and tomatoes generously with olive oil, then season with salt, pepper, and half the smoked paprika. Give everything a gentle toss to coat. Slide into a hot oven and roast until the tomatoes begin to burst and the corn gains a few golden spots, about 12-15 minutes.

Step 4: Add the Shrimp and Seasonings

While the vegetables roast, toss your shrimp with a bit more olive oil, the remaining smoked paprika, red pepper flakes, garlic, salt, and pepper. After the first roasting, scatter the seasoned shrimp on top of the vegetables. The shrimp needs barely five to eight minutes in the oven, so keep an eye out — as soon as it turns opaque and curls into a C shape, it’s ready!

Step 5: Finish and Serve

Pull the pan from the oven and immediately hit it with a generous squeeze of fresh lemon juice. This brightens up all the caramelized, savory notes and ties everything together. Shower the Sheet Pan Shrimp with Corn and Tomatoes with chopped parsley or basil before bringing it to the table. That verdant pop is the homemade magic touch.

How to Serve Sheet Pan Shrimp with Corn and Tomatoes

Garnishes

Just before serving, a hefty sprinkle of fresh herbs—either parsley, basil, or even chives—works wonders atop Sheet Pan Shrimp with Corn and Tomatoes. A final squeeze of lemon at the table is optional, but highly recommended for a bright kick. If you love a bit of richness, a drizzle of good olive oil or a few cracks of black pepper before serving elevates every bite.

Side Dishes

This dish is plenty satisfying on its own, but it plays really well with crusty bread to mop up all those garlicky, tomatoey pan juices. For something heartier, serve it over fluffy rice, creamy polenta, or even pasta. If you’re in the mood for light and fresh, a simple green salad on the side rounds out the meal perfectly.

Creative Ways to Present

Serve Sheet Pan Shrimp with Corn and Tomatoes family-style straight from the pan for a rustic, festive look—less dishes to wash and everyone can help themselves. If you want to get fancy, spoon the shrimp and vegetables onto individual plates over a bed of baby arugula, or tuck them into warm tortillas for an unexpected taco night treat.

Make Ahead and Storage

Storing Leftovers

Leftovers are truly a gift with this one! Transfer any extra Sheet Pan Shrimp with Corn and Tomatoes into an airtight container and pop it in the refrigerator. The flavors meld and deepen overnight, making tomorrow’s lunch or dinner delicious and effortless. Aim to enjoy leftovers within two days for the very best flavor and texture.

Freezing

While freezing cooked shrimp can slightly change the texture, you can absolutely freeze leftover Sheet Pan Shrimp with Corn and Tomatoes if needed. Store in a freezer-safe container for up to three months—just know the tomatoes may soften a bit more when thawed, but the overall flavor stays fantastic!

Reheating

For best results, reheat leftovers gently. The microwave works in a pinch, but for optimal texture, spread the shrimp, corn, and tomatoes on a baking sheet and warm in a 300°F oven until just heated through. This helps preserve the shrimp’s delicate texture and keeps the veggies from becoming too soft.

FAQs

Can I use frozen shrimp for Sheet Pan Shrimp with Corn and Tomatoes?

Absolutely! Just be sure your shrimp is fully thawed and patted dry before roasting so you get that nice golden color. Frozen, peeled, and deveined shrimp are incredibly convenient for this recipe.

What if I don’t have fresh corn?

No worries—frozen corn kernels work in a pinch. Simply scatter them over the pan along with the tomatoes so they roast and caramelize just like fresh.

Is this dish spicy?

The heat is gentle, but you can easily dial the red pepper flakes up or down to suit your preference. Like things really mild? Just skip them or start with a pinch.

Can I double this recipe?

Yes! Just use two sheet pans so the shrimp and veggies can spread out and roast instead of steaming. This way, everyone gets those caramelized edges that make Sheet Pan Shrimp with Corn and Tomatoes irresistible.

What protein substitutes work here?

If you’re not into shrimp, sliced chicken breast or chunks of firm white fish like cod or halibut work well. Just adjust the cooking time as needed to ensure everything is cooked through but still juicy.

Final Thoughts

If you’re seeking a meal that’s as effortless and colorful as it is delicious, give Sheet Pan Shrimp with Corn and Tomatoes a try. It’s the kind of dinner that makes you look forward to leftovers—and you might find yourself craving it again before the week is up! Gather those ingredients, fire up your oven, and get ready for a perfectly fuss-free feast.

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