This Sheet Pan Shrimp with Corn and Tomatoes is the perfect one-pan summer dinner, with easy cleanup!
Sheet Pan Shrimp with Corn and Tomatoes
This quick and easy sheet pan dinner is loaded with summer corn, tomatoes, and shrimp. It cooks together on one baking sheet so you can have dinner on the table in a flash. Top with fresh chives and a squeeze of lemon juice for the perfect weeknight meal. More sheet pan shrimp dinners you may love are
this Sheet Pan Shrimp Oreganata, Sheet Pan Shrimp with Broccolini and Tomatoes, and Shrimp and Andouille Sheet Pan Dinner.
Why This Sheet Pan Shrimp Recipe Works
I love sheet pan dinners, they are so easy for weeknight cooking! This Old Bay sheet pan shrimp recipe is like a shrimp boil in the oven but much easier and faster. Lining the sheet pan with aluminum foil makes cleanup a breeze.
- Peak-Season Produce: When using summer corn and tomatoes, you don’t have to do much to make them taste good. They’re already so flavorful on their own.
- Quick: This whole meal cooks in just 15 minutes.
- Dietary Restrictions: This healthy sheet pan shrimp is high-protein, gluten-free, dairy-free and Weight Watchers-friendly.
If you make this simple sheet pan shrimp recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Sheet Pan Shrimp Ingredients
Below is everything you need to make this easy sheet pan shrimp. Scroll to the bottom for the exact measurements.
- Shrimp: Peel and devein jumbo shrimp. If they have the tails on, remove them. To save time, you can buy the shrimp that has already been prepped. Frozen shrimp works, too–just thaw it first.
- Olive Oil coats the shrimp and vegetables.
- Seasoning: Garlic cloves, Old Bay seasoning, kosher salt
- Corn: Remove the husks and slice the kernels off.
- Tomatoes: Cherry or grape tomatoes will work.
- Chives for a pop of color and freshness
- Lemon: Zest a lemon on the shrimp, and serve lemon wedges with dinner.
How to Make Sheet Pan Shrimp
This Old Bay shrimp dinner cooks in one pan in the oven. For complete instructions, see the recipe card at the bottom.
- Prep the Oven: Place the top oven rack 6 inches away from the top, and turn on the broiler. Line a rimmed baking sheet with foil.
- Corn: Pour oil over the corn on the sheet pan and sprinkle with salt. Broil until the corn chars, tossing halfway through.
- Shrimp: Pat the shrimp dry and toss with oil, garlic, Old Bay, lemon zest, and salt.
- How Long to Cook Shrimp: Place the shrimp on the corn and add the tomatoes. Drizzle with the remaining oil until the shrimp are opaque and the tomatoes burst.
- Before Serving: Top with chives and serve with lemon wedges.
Variations
- Protein: Add sliced sausage to the sheet pan.
- Vegetarian: Omit the shrimp and add other vegetables, like zucchini, bell pepper, or mushrooms, and season with Old Bay.
- Seasoning: Old Bay contains celery salt, black pepper, red pepper, and paprika. If you don’t have it but have the individual spices, you can make your own mix or swap it with seasoning salt or Cajun seasoning.
- Herbs: Replace chives with basil or oregano.
Serving Suggestions
This sheet pan shrimp with vegetables is a complete meal, but below are some side dish ideas to make it more filling.
Storage
The shrimp will last for 3 days in the fridge. Microwave the leftovers until warm.
More Summer Recipes You’ll Love
- Macaroni Salad with Tomatoes
- Sauteed Zucchini with Plum Tomatoes
- Roasted Tomatoes
- Grilled Corn Salad with Feta
- Scallops with Corn and Tomatoes
Old Bay Sheet Pan Shrimp with Corn and Tomatoes
Equipment
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
Instructions
- 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.
delicious and easy
It was tasty; however, I felt it needed more seasoning. If I make it again I will add more Old Bay.
Thank you for the yummy recipe!! I love how quick and easy this was. I used Trader Joe’s frozen charred corn and added more Old Bay since we love spicy! We will indubitably make this again 😁
It’s winter so I used frozen whole kernel corn and it worked very well. The combination of flavors and the chewiness of the corn was great.
This recipe is great! Used the last of the summer corn and it was charred just right. Great combo and easy after everything is prepped. Simple and delicious.
Amazing recipe! Super easy and flavorful!!
This recipe is sooooo good. Very easy to prepare and the flavors are fantastic! Will definitely be making again!
One of our favorite recipies.
Very easy and quick to make.
Thanks Melody!
The hardest part of this dish was prepping the shrimp. Prep the corn then the shrimp and it comes together so quickly.
My tomatoes were larger so I removed the shrimp when they were cooked in about six or seven minutes, turned the tomatoes and broiled until they burst on the other side. I used basil for my herb. Don’t skip the lemon! Soooo goood.
I made this tonight, but I cook for myself so I had to ad lib on the amounts, but it turned out so delicious, I’m making it again tomorrow night!
This was very good. We always rate new recipes (on a scale of 1-10) so I know whether to go to the trouble to make something again. My husband gave this a 9.7 – that’s about the best rating he’s ever given!!!
This was very tasty. I don’t see how it calculated out to 295 calories per serving. My Fitness Pal calculates it to 349.
So simple and so good! Will definitely make again.
Hi Gina, this dish is one of my family’s absolute favourites!!!
I have a 2 pound bag of frozen mixed seafood. Can I use it instead of the shrimp in this recipe?
Thanks!
Deanne
I love sheet pan meals. This is one did not disappoint. I used frozen corn on the cob and it worked perfectly.
Glad you enjoyed it!
I’d like to make this but corn on the cob is no longer sold in October. Would it still be good if i used a quality frozen sweet corn?
Made this tonight served with rice. Delicious quick and easy. Will definitely make it again. Used canned corn due to time of year. Drained it and patted dry with paper towels. One pan clean up 👍
Could I do this with already cooked frozen shrimp?
No it will be too tough
I keep UNCOOKED frozen shrimp in my freezer. When they’re cooked, & then frozen, they become water logged & mushy-not good! You can defrost uncooked shrimp very quickly by running them under cold water in a colender(strainer) for 5 minutes or so, until defrosted. Shrimp is such an easy, fast cooking meal.
This recipe ROCKS. I made the Old Bay Sheet Pan Shrimp and it was outstanding. First thing my wife said was This Is A Keeper. It was delicious…I wish I made more. I did add a summer squash from the farmers market when i added the tomatoes and shrimp and it came out great. Delicious and healthy. Yum. Chopping and cleanup were twice a long as prep, but worth it.
This was SOOO good. The combination of flavors made my mouth water! I added some yellow squash to the corn when broiling. I also added a small amount of shaved parmesean cheese at the end. I didn’t have chives, but I did have fresh scallions that I used to garnish with a splash of fresh lemon juice. We ate it up. 😋
Easy! Delicious! I just rounded the corn up to 5 ears and the shrimp to 2 pounds and a bit more old bay but cut back on salting the shrimp. There was only 2 of us and it all went! [we almost had left overs but it was eaten as our dessert course 😉 ]
So incredibly delicious! The mix of sweet corn with the savory shrimp is such an incredible combination
Easy and delicious!
I wish I took a picture of my final result! Made this for my vegetarian uncle at our Labor Day picnic, since the other foods were ribs, burgers & hot dogs. Was quick to make, few ingredients, and TASTY as heck!! He LOVED it, as did I! I will definitely be making this again. Perfect for a quick weeknight meal. Thank you! (Did I mention your meals have helped me drop almost 20 pounds?)
This was amazing! I halved it because it was just my husband and I and were heading out of town tomorrow. It was easy and delicious. I loved how the corn charred up under the broiler. My only change was to sprinkle a little crushed red pepper on when I put the shrimp in because we like spicy. It was perfect.
My family loved this dish! It was colorful, healthy and delicious using the summer bounty of corn and tomatoes. Thank you for the recipe. This is a keeper!
Easy and delicious!
I sprinkled some feta on top for the last minute of the broiling.
This was so good! Definitely my new favorite meal in the house. So happy I came across this recipe, wouldn’t change anything. I made a side of buttered potatoes to go with it. Thank you!
Put this recipe on your menu now!! You will not regret it. I made this using fresh from the garden sweet corn, tomatoes and chives! I brought a plate to my mom too. Everyone love it! I did serve it with a side of rice for my husband, but I would have been content eating it as written. So good!!
Thanks Kathy!
Wow!! This is so beautiful and fresh!! I had zucchini from the garden so added it and some rough chopped Vidalia onion. Also snipped in some fresh parsley and basil with the chives. I can’t say enough good things! This is the perfect summer dish to serve to guests!!
Glad you enjoyed it Carin!
Is the broiler set for high or low
High.
So easy and it smells fabulous, is colorful and beautiful. These are ingredients we always have on hand. Made with frozen shrimp and frozen corn and still fab.
Made this tonight with cherry tomatoes from our garden. It is quick, easy, and absolutely delicious!!
Followed instructions to a T and it was DELICIOUS! Thanks for another simple but so flavorful recipe!
Easy limits ingredients everyone loved it.
So good. Easy and quick. Served this with a few diced oven roasted potatoes.
What would you serve with it?
This sheet pan shrimp with vegetables is a complete meal, but there is a list of side dishes in the narrative if you want it to be more filling,
Quick, easy, and delicious!
Really tasty!! Loved the corn especially.
I added quartered fresh mushrooms to the sheet pan. Otherwise, I followed the recipe as written. This was so delicious, a wild party for the taste buds. We will make this easy, impressive dinner again and again.
So glad you enjoyed it!
Don’t walk, run to your local farmer’s market and get fresh corn and grape tomatoes to make this delicious dish. What a delicious summer meal!
Hi! I would like to try this, but I don’t love Old Bay seasoning. Do you have a suggestion for another seasoning that you think would work well? I am not a great cook and have to follow recipes to the “T,” so please be specific about what I should use and the exact amounts. Thank you so much!
Cajun seasoning!
I made this tonight for me and my husband, it was delicious. Thank you! So many wonderful recipes you provided have been part of our meals for years.
Delicious and easy to prepare
The directions don’t mention the temperature to pre-heat the oven on the broil setting? Please provide the “preheat oven to a broil” temperature. Our broiler has temperature settings, that I was under the assumption that all broilers do. We’re wanting to make this for dinner tonight. Thanks!
Not all do but set it to high.
Delicious! I followed the recipe and added some red onion with the tomatoes. Used my small garden tomatoes and quartered them. This recipe is a keeper! Thank you😄
If using thawed frozen corn instead of fresh, how much would I need? Sounds like a perfect summer recipe and I have all the ingredients except fresh ears of corn
I would use about 3/4 cup, no more than 1 cup.
Would thawed frozen corn work? If yes, what’s the approximate amount of corn? Thanks – looks great and super simple for a quick dinner!!
Yes- about 3/4 cup, no more than 1 cup.
I live in Spain and I don’t have a broiler. What temperature and minutes should I use for the oven?
Thank you!
The broiler gives it that char you would get on the grill so it won’t be the same without but try 450F