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