Old Bay Sheet Pan Shrimp with Corn and Tomatoes

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Old Bay Sheet Pan Shrimp with Corn and Tomatoes

This vibrant Old Bay Sheet Pan Shrimp with Corn and Tomatoes is the perfect weeknight dinner when you want something fast, fresh, and full of flavor. Made with juicy jumbo shrimp, sweet corn kernels, and bursting grape tomatoes, all tossed in zesty lemon and aromatic garlic, this easy one-pan dish brings summer to your table any time of year. With only 30 minutes from start to finish and minimal cleanup, it’s a winning recipe for busy days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings

Ingredients

  • 1½ pounds jumbo shrimp, peeled and deveined, tails removed
  • 2 tablespoons + 2 teaspoons extra-virgin olive oil, divided
  • 3 cloves garlic, finely minced
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon kosher salt, divided
  • 4 ears of corn, shucked and kernels removed
  • 1 pint grape or cherry tomatoes
  • 2 tablespoons fresh chives, finely chopped
  • Zest of 1 lemon
  • 1 lemon, cut into wedges for serving

Instructions

  1. Preheat and Prep the Sheet Pan
    Position the oven rack about 6 inches from the heating element. Preheat the broiler on high and line a large sheet pan with aluminum foil for easy cleanup.
  2. Broil the Corn
    In a large bowl, toss the corn kernels with 1 tablespoon olive oil and ½ teaspoon salt until well coated. Spread the corn evenly on the prepared sheet pan and broil for 6 to 7 minutes, stirring once halfway through, until slightly charred in spots. Remove from the oven.
  3. Season the Shrimp
    While the corn is broiling, pat the shrimp dry with paper towels. In a medium bowl, combine the shrimp with 2 teaspoons olive oil, minced garlic, Old Bay seasoning, lemon zest, and the remaining ½ teaspoon salt. Toss gently to coat evenly.
  4. Add the Shrimp and Tomatoes
    Arrange the seasoned shrimp evenly over the roasted corn on the sheet pan. Scatter the cherry tomatoes around the shrimp, then drizzle the entire pan with the remaining 1 tablespoon olive oil.
  5. Final Broil
    Return the sheet pan to the oven and broil for another 7 to 8 minutes, or until the shrimp are pink and opaque, and the tomatoes begin to burst with juiciness.
  6. Garnish and Serve
    Sprinkle with chopped fresh chives and serve immediately with lemon wedges on the side for extra brightness.

Tips for Success

  • Shrimp Size Matters: Jumbo shrimp work best for this recipe since they don’t overcook quickly under the broiler.
  • Fresh Corn Alternative: If fresh corn isn’t available, you can use thawed frozen corn—just be sure to pat it dry before roasting.
  • Broiler Watch: Keep a close eye on the broiler to avoid burning. Every oven heats differently.

Serving Suggestions

Pair this dish with crusty bread, garlic rice, or a fresh green salad for a complete meal. It’s also perfect served over pasta or couscous to soak up the juicy tomato and lemon-garlic flavors.

Nutrition Information (per serving)

  • Calories: 295 kcal
  • Protein: 27 g
  • Carbohydrates: 22 g
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Cholesterol: 214.5 mg
  • Sodium: 1420.5 mg
  • Fiber: 3 g
  • Sugar: 7.5 g

Enjoy this colorful, healthy, and mouthwatering dish with minimal fuss and maximum flavor!

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