Baked Shrimp with Tomatoes and Corn ( One Pan!)

This easy One Pan Baked Shrimp with Tomatoes and Corn is a fresh, colorful dinner that’s perfect for busy weeknights or summer weekends. Juicy shrimp, sweet roasted corn, and blistered cherry tomatoes come together in a simple taco-seasoned marinade, all cooked on one sheet pan for minimal cleanup.

If you love quick shrimp recipes that are big on flavor and short on effort, you’ll also want to try our One Pan Baked Shrimp with Feta and Tomatoes or Easy Garlic Butter Shrimp Scampi next!

👨‍🍳Helpful Tips

• Use large shrimp: They stay juicier during roasting and won’t overcook as easily.
• Keep the veggies spread out: Give everything space on the pan so they roast, not steam.
• Taste before serving: Depending on your taco seasoning, you might want a little extra squeeze of lemon or pinch of salt at the end.

✅What You’ll Need

• Jumbo shrimp – Look for 16–20 count per pound for the best size.
  Tip: You can also use large shrimp if that’s what you have—just adjust cooking time slightly.
• Olive oil – Avocado oil or any neutral vegetable oil works too.
• Garlic – Freshly grated garlic gives the marinade a big flavor boost.
• Lemon juice – Adds brightness and helps tenderize the shrimp. No lemon? A splash of lime juice will work great too.
• Taco seasoning – A quick shortcut that packs in all the spices you need in one step.
• Bell pepper – Red, yellow, or orange varieties all work — they’re sweet and colorful. Green bell peppers are fine too but have a slightly more bitter flavor.
• Cherry or grape tomatoes – These roast up juicy and sweet, adding a pop of flavor.
• Frozen corn – No need to thaw; it roasts perfectly from frozen. Fresh corn cut off the cob is even better in summer!
• Green onions – Adds a fresh, mild onion bite at the end. Chives or finely diced red onion make good alternatives if needed.
• Cilantro – Brings a fresh, herbaceous flavor that pairs well with the taco seasoning. Not a cilantro fan? Use fresh parsley instead.
• Monterey Jack cheese – Creamy and melty, it pulls everything together. Swap for shredded mozzarella, pepper jack for a little heat, or even crumbled feta if you like a brinier flavor.

🔪How to make One Pan Baked Shrimp with Tomatoes and Corn

Here’s a quick overview — full instructions are in the recipe card below!

Coat the shrimp: Toss the shrimp in the marinade until fully coated.

Roast the veggies: Spread the bell peppers, tomatoes, and corn on a sheet pan and roast until softened.

Add the shrimp: Mix in the green onions, then arrange the shrimp over the veggies and bake again until cooked through.

Finish: Top with cilantro and Monterey Jack cheese. Serve warm with your favorite sides!

✨Substitutions and Variations

• Swap the cheese: Use crumbled feta, shredded cheddar, or even pepper jack for a little heat.
• Change up the herbs: Try fresh basil or parsley if you’re not into cilantro.
• Make it spicy: Add a pinch of crushed red pepper flakes to the marinade if you want extra kick.
• Add more veggies: Zucchini or red onion would roast up beautifully too.

🍽️What to Serve with It

We love scooping this shrimp and veggie bake into warm tortillas or piling it over a bed of jasmine rice.
It’s also fantastic over greens as a quick shrimp salad or served with a dollop of sour cream or fresh salsa on the side.

Want to get a little fancy? Drizzle it with a homemade creamy avocado dressing!

🗄️Leftovers and Storage

Leftovers keep well in an airtight container in the fridge for up to 2 days.
To reheat, warm gently in a skillet over medium heat or in a 300°F oven until just heated through.
We don’t recommend freezing because the shrimp and veggies might lose their great texture after thawing.

🦐 Other Shrimp Recipes to Try

• Sticky Buttery Honey Garlic Shrimp: A quick and flavorful dish featuring jumbo shrimp glazed in a luminous honey garlic sauce. ​
• Creamy Tuscan Butter Shrimp: Juicy shrimp cooked in a rich, creamy garlic sauce with sun-dried tomatoes and spinach. ​
• Easy Shrimp Stir Fry: A simple yet delicious stir fry with juicy shrimp, snow peas, mushrooms, and bell peppers tossed in a homemade sauce.

Tried this recipe?
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