This easy sheet pan dinner with shrimp, charred corn, and juicy tomatoes is perfect for a quick, flavorful, and healthy weeknight meal.
Easy Sheet Pan Dinner Shrimp with Charred Corn and Burst Tomatoes
Looking for a dinner that’s both quick and delicious? You’re in for a treat with this shrimp with charred corn and tomatoes recipe! I’m always hunting for easy meals that don’t skimp on flavor, and this one is a total winner. The shrimp turn out juicy, and the corn gets a lovely char that adds a smoky sweetness. It’s one of those dishes that feels like summer on a plate.
The best part? Everything cooks on just one sheet pan, which means cleanup is a breeze. I love how the sweet corn, tangy tomatoes, and seasoned shrimp all come together so effortlessly. It’s perfect for those nights when you want something satisfying but don’t have a lot of time to cook. If you’re a shrimp lover, you might also enjoy our Shrimp Salad Recipe—it’s another easy, tasty option that’s great for any day of the week!
Ingredients for Four People
Cooking Instructions
1. Preheat Your Oven: Set your oven to broil on high, ensuring the rack is positioned about 6 inches from the heating element. Line a sheet pan with aluminum foil.
2. Prepare the Corn: On the prepared sheet pan, toss the corn with 1 tablespoon of olive oil and ½ teaspoon of kosher salt. Spread it out evenly. Broil for 6 to 7 minutes, giving it a toss halfway through, until you see some charring. Take the corn out of the oven.
3. Season the Shrimp: Pat the shrimp dry with paper towels and place them in a medium bowl. Add 2 teaspoons of olive oil, minced garlic, Old Bay seasoning, lemon zest, and ½ teaspoon of kosher salt. Toss the shrimp gently to coat them evenly.
4. Combine and Broil: Spread the seasoned shrimp over the charred corn, and scatter the tomatoes on top. Drizzle everything with the remaining 1 tablespoon of olive oil. Broil for 7 to 8 minutes, or until the shrimp turn opaque and the tomatoes start to burst. Once done, take the pan out of the oven and sprinkle with fresh chopped chives. Serve with extra lemon wedges on the side for a zesty touch.
Tips and Tricks
- Watch the broiling time: Keep a close eye on the shrimp and tomatoes when broiling. Shrimp cooks quickly, and you don’t want them to overcook!
- Cut evenly: Make sure the corn is spread out evenly on the sheet pan for consistent charring.
- Extra flavor: Add a sprinkle of red pepper flakes for a little heat if you like spicy food.
- Make it a meal: Serve this sheet pan dinner with a side of rice, quinoa, or crusty bread to soak up the juices.
- Herb swap: No chives? Try fresh parsley or cilantro for a different herb twist.
Benefits of This Shrimp Salad Recipe
Important Things About This Recipe
- Fresh Ingredients Matter: Using fresh summer corn and ripe tomatoes really enhances the flavor of this dish. If possible, try to use the freshest ingredients for the best results.
- Perfect for Busy Weeknights: The simplicity of this recipe makes it an easy go-to for those nights when you’re short on time but still want something delicious.
- Balanced Meal: Shrimp provides lean protein, while the corn and tomatoes offer fiber and essential vitamins, making this a well-rounded meal.
- Broiling for Quick Cooking: Broiling is a fast and efficient cooking method that gives the shrimp a slightly charred flavor while keeping them tender.
- Customizable: You can make this recipe your own by adding your favorite spices, herbs, or swapping in seasonal veggies to keep things exciting.
More Salad Dish Ideas
Sheet Pan Dinner Shrimp with Charred Corn and Burst Tomatoes
Ingredients
- 1½ pounds of large shrimp peeled, deveined, and with tails removed
- 2 tablespoons and 2 teaspoons of extra virgin olive oil separated
- 3 cloves of garlic minced
- 1 teaspoon of Old Bay seasoning
- 1 teaspoon of kosher salt divided
- 4 ears of corn with kernels cut off
- 1 pint of grape or cherry tomatoes
- 2 tablespoons of freshly chopped chives
- Zest from 1 lemon plus additional lemon wedges for serving
Instructions
- Preheat Your Oven: Set your oven to broil on high, ensuring the rack is positioned about 6 inches from the heating element. Line a sheet pan with aluminum foil.
- Prepare the Corn: On the prepared sheet pan, toss the corn with 1 tablespoon of olive oil and ½ teaspoon of kosher salt. Spread it out evenly. Broil for 6 to 7 minutes, giving it a toss halfway through, until you see some charring. Take the corn out of the oven.
- Season the Shrimp: Pat the shrimp dry with paper towels and place them in a medium bowl. Add 2 teaspoons of olive oil, minced garlic, Old Bay seasoning, lemon zest, and ½ teaspoon of kosher salt. Toss the shrimp gently to coat them evenly.
- Combine and Broil: Spread the seasoned shrimp over the charred corn, and scatter the tomatoes on top. Drizzle everything with the remaining 1 tablespoon of olive oil. Broil for 7 to 8 minutes, or until the shrimp turn opaque and the tomatoes start to burst.
- Garnish and Serve: Once done, take the pan out of the oven and sprinkle with fresh chopped chives. Serve with extra lemon wedges on the side for a zesty touch.
Notes
- Don’t skip the lemon zest! It adds a bright, citrusy flavor that complements the shrimp and tomatoes perfectly.
- Pat the shrimp dry: This helps them roast instead of steam, ensuring a better texture and flavor.
- Swap the veggies: Feel free to experiment with different summer veggies, like zucchini or bell peppers, to make it your own.
- Old Bay seasoning: This adds a classic seafood flavor, but if you don’t have it on hand, paprika or a mix of your favorite spices can work too.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or enjoy cold over a salad!
Nutritional Details (Per Serving):
- Calories: 300
- Protein: 30g
- Carbohydrates: 20g
- Fat: 12g
- Fiber: 3g
