Description
This Sheet Pan Shrimp with Corn and Tomatoes is the perfect one-pan summer dinner, with easy cleanup!
Equipment
sheet pan
Ingredients
1 1/2poundsjumbo shrimp, peeled and deveined, tail-off
2tablespoons plus 2 teaspoons extra-virgin olive oil, divided
3garlic cloves, minced
1teaspoonOld Bay seasoning
1teaspoonkosher salt, divided
4ears of corn, shucked and kernels removed
1pintgrape or cherry tomatoes
2tablespoonschopped 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.
Last Step:
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Nutrition
Serving: 11/2 cups, Calories: 295kcal, Carbohydrates: 22g, Protein: 27g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 214.5mg, Sodium: 1420.5mg, Fiber: 3g, Sugar: 7.5g
