Description
This Sheet Pan Shrimp with Corn and Tomatoes is a vibrant, fuss-free dinner bursting with summer flavors. Juicy shrimp roast alongside sweet corn and cherry tomatoes for a colorful meal that’s quick enough for a weeknight but impressive enough for guests. With just one sheet pan and a handful of pantry staples, you’ll have dinner on the table in under 30 minutes with minimal cleanup.
Ingredients
Units
Scale
For the Shrimp & Vegetables
- 1 pound large shrimp, peeled and deveined
- 2 ears fresh corn, kernels sliced off (about 2 cups)
- 1.5 cups cherry or grape tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
For Serving
- 2 tablespoons chopped fresh basil or parsley
- Lemon wedges
Instructions
- Prep the Oven & Pan – Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease to prevent sticking.
- Prepare the Vegetables – Spread the corn kernels and halved tomatoes on the sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle with half of the salt and pepper. Toss gently to coat and spread them out in an even layer.
- Roast the Vegetables – Roast the corn and tomatoes for 10 minutes, until the tomatoes start to blister and the corn softens.
- Toss the Shrimp – While the vegetables roast, in a medium bowl, toss the shrimp with the remaining olive oil, smoked paprika, red pepper flakes (if using), and the rest of the salt and pepper until evenly coated.
- Add Shrimp to Pan – After 10 minutes, add the shrimp to the sheet pan, scattering them evenly over the vegetables.
- Finish Roasting – Return the pan to the oven and roast for another 7–8 minutes, until the shrimp are pink and opaque, and the vegetables are caramelized.
- Garnish and Serve – Sprinkle with fresh basil or parsley and serve immediately with lemon wedges for squeezing over the top.
Notes
- Use frozen corn if fresh isn’t in season; thaw before roasting.
- Switch up the herbs—cilantro or dill are delicious here.
- For a heartier meal, serve over cooked rice, quinoa, or with crusty bread.
- Leftovers are great tossed into salads the next day.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 220
- Sugar: 5g
- Sodium: 730mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 145mg
