Sheet Pan Shrimp with Corn and Tomatoes
Sheet Pan Shrimp with Corn and Tomatoes is a vibrant, one-pan dish that brings together the flavors of succulent shrimp, crisp corn, and juicy tomatoes. Perfect for busy weeknights or casual gatherings, this delightful recipe requires minimal prep and cleanup while delivering an explosion of taste. With the added zing of garlic and lemon, each bite is a celebration of fresh ingredients. Ready in just 30 minutes, it’s a wholesome meal that will impress family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 cups fresh corn (or canned/frozen)
- 1 pint cherry tomatoes
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- Salt and pepper to taste
- 1 tsp dried oregano or thyme
Instructions
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- In a bowl, combine shrimp, corn, tomatoes, garlic, olive oil, lemon juice, salt, pepper, and herbs; toss well until coated.
- Spread the mixture evenly on the prepared baking sheet.
- Roast for 15-20 minutes until shrimp are pink and vegetables are caramelized.
- Serve immediately and enjoy!
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 180mg
Keywords: For extra flavor, consider adding smoked paprika or fresh herbs like basil. Swap vegetables based on seasonal availability—bell peppers or zucchini work great.