This Sheet Pan Shrimp with Corn and Tomatoes is a simple, flavorful one-pan summer dinner that requires minimal hands-on time and very little cleanup.
Sheet Pan Shrimp with Corn and Tomatoes
This easy sheet pan dinner combines sweet summer corn, juicy cherry tomatoes and tender shrimp tossed in olive oil, garlic and Old Bay seasoning. Everything cooks together on a single rimmed baking sheet so dinner is fast, flavorful and cleanup is effortless. Finish with fresh chives and a squeeze of lemon for brightness.
Why This Sheet Pan Shrimp Recipe Works
Sheet pan meals are ideal for busy weeknights. This Old Bay sheet pan shrimp is essentially a simplified shrimp boil roasted under the broiler: it brings the same savory flavors but with less fuss. Lining the pan with foil makes cleanup quick and convenient.
- Peak-season produce: Ripe summer corn and tomatoes add natural sweetness and depth, so the recipe needs only a few seasonings to shine.
- Fast: The whole meal comes together in about 30 minutes from start to finish, with just 15 minutes of active cooking time.
- Diet-friendly: This dish is high in protein and naturally gluten-free and dairy-free, making it a healthy option for many eating plans.
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Sheet Pan Shrimp Ingredients
Below are the ingredients you’ll need to make this easy sheet pan shrimp dinner. Exact measurements are listed in the recipe card further down.
- Shrimp: Jumbo shrimp, peeled and deveined (tail-off). You can use fresh or fully thawed frozen shrimp.
- Olive oil: Coats the shrimp and vegetables and helps them char under the broiler.
- Seasoning: Fresh garlic, Old Bay seasoning and kosher salt keep the flavors bright and classic.
- Corn: Fresh ears cut from the cob for sweet, crunchy kernels.
- Tomatoes: Cherry or grape tomatoes roast and burst, adding acidity and texture.
- Herbs: Chopped chives lend a fresh, mild onion flavor and color.
- Lemon: Zest added to the shrimp and lemon wedges served on the side brighten the finished dish.
How to Make Sheet Pan Shrimp
This Old Bay shrimp dinner cooks entirely on one baking sheet under the broiler. Follow the recipe card below for precise times and measurements, and use the steps here as an overview.
- Preheat: Position the top oven rack roughly 6 inches from the broiler element and preheat the broiler on high. Line a rimmed baking sheet with foil for easy cleanup.
- Char the corn: Toss the corn kernels with a tablespoon of olive oil and a pinch of kosher salt, spread in a single layer and broil until they begin to char, about 6–7 minutes, stirring once to promote even browning.
- Prepare the shrimp: Pat the shrimp dry. Toss with the remaining olive oil, minced garlic, Old Bay seasoning, lemon zest and salt so each piece is lightly coated.
- Assemble and broil: Spread the shrimp over the charred corn, scatter the tomatoes around, and drizzle with the remaining oil. Broil until shrimp are opaque throughout and tomatoes start to burst, about 7–8 minutes.
- Finish: Sprinkle with chopped chives and serve immediately with lemon wedges.
Variations
- Add sausage: For extra heartiness, add slices of cooked sausage to the pan before broiling.
- Make it vegetarian: Omit the shrimp and add sliced zucchini, bell peppers or mushrooms; season with Old Bay or a blend of paprika and black pepper.
- Substitute seasoning: If you don’t have Old Bay, use a mix of celery salt, paprika, black pepper and a pinch of cayenne, or swap for Cajun seasoning.
- Herbs: Swap chives for basil, parsley or oregano depending on your preference.
Serving Suggestions
This sheet pan shrimp is a satisfying meal on its own, but you can serve it with simple sides to round it out. Try a crisp green salad, roasted or smashed potatoes, or grilled zucchini for a complete summer plate.
- Arugula or mixed green salad for freshness
- Lemon-parsley roasted potatoes for substance
- Grilled or roasted zucchini for extra vegetables
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a warm oven until just heated through; overcooking will toughen the shrimp.
Recipe: Old Bay Sheet Pan Shrimp with Corn and Tomatoes
Old Bay Sheet Pan Shrimp with Corn and Tomatoes
A quick one-pan meal of jumbo shrimp, fresh corn and cherry tomatoes seasoned with Old Bay, garlic and lemon. Ready in about 30 minutes.
Yield: 4 servings
Prep: 15 mins | Cook: 15 mins | Total: 30 mins
Serving Size: about 1 1/2 cups per serving
Equipment
- Rimmed baking sheet (sheet pan)
Ingredients
- 1 1/2 pounds jumbo shrimp, peeled and deveined, tails removed
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
- 3 garlic cloves, minced
- 1 teaspoon Old Bay seasoning
- 1 teaspoon kosher salt, divided
- 4 ears corn, shucked and kernels removed
- 1 pint grape or cherry tomatoes
- 2 tablespoons chopped fresh chives
- Zest of 1 lemon, plus 1 lemon cut into wedges for serving
Instructions
- Preheat the oven to broil on high and position the top rack about 6 inches from the heating element. Line a rimmed baking sheet with foil.
- Toss the corn kernels with 1 tablespoon olive oil and 1/2 teaspoon kosher salt on the prepared baking sheet. Spread into an even layer.
- Broil until the corn begins to char in spots, tossing once about halfway through, 6–7 minutes. Remove the pan from the oven.
- Meanwhile, pat the shrimp dry and place in a bowl with 2 teaspoons olive oil, minced garlic, Old Bay, lemon zest and the remaining 1/2 teaspoon salt. Toss to coat evenly.
- Arrange the shrimp over the charred corn and scatter the tomatoes across the sheet. Drizzle with the remaining 1 tablespoon olive oil.
- Return the pan to the broiler and cook until the shrimp are opaque and cooked through and the tomatoes have started to burst, about 7–8 minutes.
- Remove from the oven, sprinkle with chopped chives and serve immediately with lemon wedges.
Nutrition (approx. per serving)
Calories: 295 | Protein: 27 g | Carbohydrates: 22 g | Fat: 12 g | Fiber: 3 g