Description
Sizzling sheet pan shrimp with corn and tomatoes brings summer’s freshest flavors to your dinner table. Juicy shrimp nestled among sweet corn and ripe tomatoes create a quick, delightful meal you can savor in minutes.
Ingredients
Scale
Protein:
- 1.5 lbs shrimp, peeled and deveined
Vegetables:
- 4 ears corn, kernels removed
- 2 cups cherry tomatoes
- 1 red bell pepper, chopped
Seasonings and Oils:
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp fresh parsley, chopped
- 1 lemon, juiced
- 0.25 tsp red pepper flakes
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper to ensure easy cleanup and prevent sticking.
- Toss corn kernels, chopped bell pepper, and cherry tomatoes with olive oil, minced garlic, salt, and black pepper in a mixing bowl until evenly coated.
- Spread the vegetable mixture across the sheet pan in a single layer, creating space for the shrimp.
- Roast the vegetables in the preheated oven for 10 minutes until they start to caramelize and soften.
- Remove the sheet pan and add the peeled and deveined shrimp, distributing them evenly among the vegetables.
- Sprinkle red pepper flakes over the shrimp and vegetables for a subtle heat.
- Return the sheet pan to the oven and cook for an additional 5-7 minutes, or until the shrimp turn pink and are just cooked through.
- Remove from the oven and immediately drizzle fresh lemon juice over the entire dish.
- Garnish with chopped parsley for a burst of fresh flavor and color.
- Serve hot directly from the sheet pan, allowing guests to enjoy the vibrant, roasted medley of seafood and vegetables.
Notes
- Arrange shrimp in a single layer to ensure even cooking and prevent overcrowding, which can lead to steaming instead of roasting.
- Opt for fresh, high-quality shrimp and pat them completely dry before adding to the sheet pan to achieve a beautiful golden-brown exterior.
- Customize heat levels by adjusting red pepper flakes or adding alternative spices like smoked paprika for a different flavor profile.
- Transform this recipe into a low-carb option by replacing corn with zucchini or cauliflower, maintaining the dish’s vibrant, roasted essence.
- Prep Time: 10 minutes
- Cook Time: 15-17 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 160 mg