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Old Bay Sheet Pan Shrimp with Corn and Tomatoes

4.98 from 34 votes

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

Prep Time: 15

Cook Time: 15

Total Time: 30

Yield: 4 servings

Course: Dinner, main dish

Cuisine: American

Equipment

sheet pan

Ingredients

1 1/2 pounds jumbo shrimp (peeled and deveined, tail-off)
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 of 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 oven to a broil on high 6 inches from the heating element and line sheet pan with foil.
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.
Broil until the corn begins to char in spots, tossing halfway through, about 6 to 7 minutes. Remove from the oven.
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.
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.
Top everything with chives and serve with extra lemon wedges on the side.

Nutrition

Serving: 11/2 cups, Calories: 295kcal, Carbohydrates: 22g, Protein: 27g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 214.5mg, Sodium: 1420.5mg, Fiber: 3g, Sugar: 7.5g

- WW Points: 3

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