One Pan Baked Shrimp with Tomatoes and Corn

Close-up of baked shrimp with corn, tomatoes, and melted cheese on a white baking sheet.

5 from 3 votes

One Pan Baked Shrimp with Tomatoes and Corn

This One Pan Baked Shrimp with Tomatoes and Corn is a quick, colorful dinner packed with sweet roasted veggies and juicy shrimp. Ready in just 30 minutes and perfect for busy weeknights!

Prep Time10

Cook Time30

Course: Shrimp recipes

Cuisine: American

Keyword: Baked Shrimp with Corn and Tomatoes, shrimp recipes

Servings:

Author: Tatiana

Ingredients

Shrimp Marinade

1 pound jumbo or large shrimp 16–20 count per pound, peeled and deveined
1 tablespoon olive oil
2 garlic cloves grated
1 ½ tablespoons fresh lemon juice
1 tablespoon taco seasoning

Shrimp and Vegetables

1 red bell pepper yellow, or orange, cut into bite-size pieces
1 cup cherry or grape tomatoes halved
2 cups frozen corn kernels
1 tablespoon olive oil
½ teaspoon kosher salt
⅓ cup chopped green onions white and green parts
¼ cup chopped fresh cilantro
½ cup Monterey Jack cheese shredded

Instructions

Season the shrimp: Add the shrimp, 1 tablespoon olive oil, 2 garlic cloves (grated), 1 ½ tablespoons fresh lemon juice, and 1 tablespoon taco seasoning to a bowl. Mix well to coat. Cook immediately or marinate in the fridge for up to 3 hours for extra flavor.
Roast the veggies: Preheat your oven to 400°F (200°C) °F.
On a 9×13-inch rimmed sheet pan, toss 1 red bell pepper, 1 cup cherry or grape tomatoes, and 2 cups frozen corn kernels with 1 tablespoon olive oil and ½ teaspoon kosher salt. Spread them out evenly and roast for about 20 minutes, until they start to soften and caramelize a little.
Add the shrimp: Stir ⅓ cup chopped green onions into the shrimp mixture.
Once the veggies have roasted, scatter the shrimp (and all the marinade!) over the top. Return the pan to the oven and bake for another 8–10 minutes, just until the shrimp are pink and cooked through.
Sprinkle the hot shrimp and veggies with ¼ cup chopped fresh cilantro and ½ cup Monterey Jack cheese .
Serve and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or in the oven at 300°F until warmed through. Freezing isn’t recommended, as the shrimp and veggies may turn mushy.

Nutrition