Old Bay Sheet Pan Shrimp with Corn and Tomatoes

This Sheet Pan Shrimp with Corn and Tomatoes is the perfect one-pan summer dinner, with easy cleanup!

⏱ 30 min 🔨 Prep 15min 🔥 Cook 15min 📊 Medium 🍽 4 servings 👁 7
Old Bay Sheet Pan Shrimp with Corn and Tomatoes

Ingredients

4 servings

Instructions

  1. Preheat oven to a broil on high 6 inches from the heating element and line sheet pan with foil.
  2. Toss the corn with 1 tablespoon olive oil and 1/2 teaspoon salt on the prepared baking sheet until evenly coated and combined. Spread into an even layer.
  3. Broil until the corn begins to char in spots, tossing halfway through, about 6 to 7 minutes. Remove from the oven.
  4. Meanwhile, pat shrimp dry and place in a medium bowl with 2 teaspoons olive oil, garlic, Old Bay seasoning, lemon zest and ½ teaspoon salt. Toss gently to coat.
  5. Spread the shrimp on top of the corn and add the tomatoes, drizzle with the remaining 1 tablespoon of oil then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 7 to 8 minutes.
  6. Top everything with chives and serve with extra lemon wedges on the side.
Fish & Seafood corneasy weeknight recipesheet pan dinnershrimpsummer recipes

Nutrition per serving

295kcal

💰 Cost Estimate

Total Ingredients
$6250.00
Per Serving
$1563.00/serving
🏠 Savings
~$12500.00 vs buying!
📋 Price Breakdown (89% ingredients detected)
IngredientAmountSubtotal
jumbo shrimp 0.5 lbs $121.00
plus 2 teaspoons extra-virgin olive oil 2 tbsp $42.00
arlic cloves - -
Old Bay seasoning 1 tsp $4.00
kosher salt 1 tsp $2.00
ears of corn 4 $158.00
pint grape or cherry tomatoes 1 $15.00
chopped fresh chives 2 tbsp $26.00
Zest of 1 lemon 1 l $5882.00

*Estimated market prices, may vary by region

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🍳

Old Bay Sheet Pan Shrimp with Corn and Tomatoes

Ingredients:
  • 1 1/2 lbs jumbo shrimp (peeled and deveined, tail-off)
  • 2 tbsp plus 2 teaspoons extra-virgin olive oil (divided)
  • 0 oz arlic cloves (minced)
  • 1 tsp Old Bay seasoning
  • 1 tsp kosher salt (divided)
  • 4 ears of corn (shucked and kernels removed)
  • 1 pint grape or cherry tomatoes
  • 2 tbsp chopped fresh chives
  • Zest of 1 lemon (plus 1 lemon cut into wedges for serving)

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