Baked Shrimp with Tomatoes and Corn

This One-Pan Baked Shrimp with Roasted Corn and Blistered Tomatoes is a vibrant and flavorful dish that brings together the sweetness of corn, the juiciness of tomatoes, and the succulence of shrimp. The taco-seasoned marinade infuses the shrimp with a smoky and zesty kick, while the oven roasting enhances the natural sweetness of the vegetables. Topped with melted Monterey Jack cheese and fresh cilantro, this dish is a delightful combination of textures and flavors.

Perfect for a weeknight dinner or a casual gathering, this recipe offers a satisfying meal with minimal cleanup. The versatility of the dish allows for customization swap the Monterey Jack cheese for feta for a tangy twist, or add a sprinkle of crushed red pepper flakes for an extra layer of heat. Whether served over rice, in tortillas, or on a bed of greens, this One-Pan Baked Shrimp with Roasted Corn and Blistered Tomatoes is sure to become a favorite in your culinary repertoire.

Full Recipe:

Ingredients:

• 1 lb jumbo shrimp (16–20 count per pound), peeled and deveined

• 1 tablespoon olive oil

• 1 tablespoon fresh lemon juice

• 1 teaspoon grated fresh garlic

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• ½ teaspoon smoked paprika

• ¼ teaspoon kosher salt

• 1 red bell pepper, 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 (3–4 green onions)

• ¼ cup chopped fresh cilantro

• ½ cup shredded Monterey Jack cheese (or feta cheese)

Directions:

1. Preheat the oven to 400°F (200°C).

2. In a medium bowl, combine olive oil, lemon juice, grated garlic, ground cumin, dried oregano, smoked paprika, and kosher salt. Add the shrimp to the bowl and toss to coat. Let marinate for at least 15 minutes.

3. On a rimmed baking sheet, toss the red bell pepper, cherry tomatoes, and frozen corn kernels with olive oil and kosher salt. Spread them out in an even layer.

4. Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through.

5. After 20 minutes, remove the baking sheet from the oven. Add the marinated shrimp and green onions to the vegetables, spreading them out evenly. Pour any remaining marinade over the top.

6. Return the baking sheet to the oven and roast for an additional 10 minutes, or until the shrimp are opaque and cooked through.

7. Remove from the oven and sprinkle with chopped cilantro and shredded Monterey Jack cheese.

8. Serve warm with your choice of rice, tortillas, or over a bed of greens.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: Approximately 350 kcal per serving | Servings: 4 servings

A Celebration of Fresh Flavors

There’s something inherently comforting about a recipe that comes together effortlessly in one pan, especially when it involves bright, juicy vegetables and plump, flavorful shrimp. This Baked Shrimp with Tomatoes and Corn dish is a celebration of color, flavor, and texture. Drawing inspiration from fresh summer produce and the bold undertones of taco-style seasoning, this meal checks all the boxes: it’s quick, healthy, visually beautiful, and deeply satisfying.

Shrimp, a lean protein that cooks in mere minutes, takes center stage in this recipe. When paired with oven-roasted corn and cherry tomatoes, the natural sweetness of the vegetables balances perfectly with the savory spice mix used to marinate the shrimp. Add a final sprinkle of Monterey Jack cheese and fresh cilantro, and you have a dish that delivers on taste and presentation.

Why This Dish Works

What makes this dish so special is the harmony between simplicity and flavor. The sheet pan method of cooking has grown in popularity for good reason: it minimizes cleanup, streamlines preparation, and allows all the ingredients to cook together, enhancing each other’s flavors.

In this recipe, the vegetables are roasted first to bring out their natural sugars. Corn kernels become slightly charred and nutty, while cherry tomatoes blister and soften into juicy bursts of flavor. This roasting step ensures they hold their own even after the addition of the marinated shrimp, which cooks quickly and absorbs the spices deeply in the high oven heat.

The combination of lemon juice, olive oil, garlic, cumin, oregano, and paprika in the marinade gives the shrimp a zesty, smoky flavor without overwhelming the natural sweetness of the seafood. The subtle balance of tang and warmth makes each bite complex yet approachable.

Nutritional Value and Dietary Benefits

This baked shrimp dish is not only delicious but also nourishing. Shrimp are high in protein and low in fat, making them ideal for those looking to maintain a balanced diet without compromising on flavor. They’re also rich in selenium, vitamin B12, and iodine, essential nutrients for supporting metabolism and thyroid health.

Vegetables like corn and tomatoes add a nutritional punch with antioxidants, fiber, and a range of vitamins including C and A. Tomatoes are especially rich in lycopene, a compound associated with heart health and reduced inflammation.

Adding green onions and fresh cilantro at the end not only boosts the freshness and aroma of the dish but also contributes additional vitamins and minerals. The final touch of shredded cheese offers a bit of creaminess and depth, rounding out the dish beautifully.

For those seeking gluten-free, low-carb, or keto-friendly options, this dish is a winner. Simply omit the cheese or replace it with a dairy-free alternative if you’re following a paleo or dairy-free plan. Serve it as-is, or pair it with cauliflower rice or mixed greens to keep the carbs low.

Serving Suggestions

One of the best things about this dish is its versatility. It’s hearty enough to serve on its own, but there are many ways to customize and enhance your meal:

• With rice or quinoa: The shrimp and vegetables pair beautifully with fluffy jasmine rice or nutty quinoa, soaking up the flavorful juices from the pan.
• In tacos or wraps: Scoop the mixture into warm tortillas or lettuce wraps for a fresh and portable option. Add avocado slices or a drizzle of lime crema for a taco night twist.
• As a salad topper: Serve the shrimp and veggies over a bed of greens with a squeeze of lime for a refreshing summer salad.
• With crusty bread: For a comforting meal, pair with toasted bread to soak up every last drop of the roasted tomato juices.

This dish also makes excellent leftovers. The roasted veggies and shrimp hold up well for a day or two in the fridge and can be easily reheated or repurposed into wraps, bowls, or pasta.

Cooking Tips for Perfect Results

To make the most of this dish, here are a few expert tips:

• Don’t overcrowd the sheet pan: Give the vegetables and shrimp space to roast, not steam. Use a large sheet pan or divide between two trays if necessary.
• Use jumbo or large shrimp: Smaller shrimp may overcook and turn rubbery. Jumbo shrimp retain their juicy texture and absorb the marinade better.
• Let the shrimp marinate: While this dish is quick, allowing the shrimp at least 15 minutes in the marinade ensures they soak up all the wonderful flavors.
• Roast the veggies first: Giving the vegetables a head start in the oven allows them to caramelize and intensify in flavor, which adds complexity to the final dish.
• Finish with fresh herbs and cheese: The final sprinkle of cilantro and cheese adds freshness and richness to contrast with the smoky, roasted notes.

Seasonal Adaptability

While this dish is a summer favorite due to the availability of fresh corn and tomatoes, it’s easy to adapt throughout the year. Frozen corn works just as well, and grape tomatoes are available year-round. You can also swap in other vegetables depending on what’s in season or in your fridge. Try zucchini, asparagus, red onions, or even sweet potatoes for different flavor profiles.

Feel free to experiment with the seasoning blend, too. Cajun seasoning, Italian herbs, or even a curry spice blend can take the dish in exciting new directions.

A Crowd-Pleaser for Any Occasion

Whether you’re cooking for your family on a busy weeknight, hosting a casual dinner party, or prepping your weekly meal plan, Baked Shrimp with Tomatoes and Corn is a crowd-pleaser. It’s elegant enough to impress, but simple enough for even novice cooks to execute perfectly.

The vibrant colors, variety of textures, and bold but balanced flavors ensure that this dish will appeal to a wide range of palates. Plus, it’s easily scalable just double the ingredients for a larger group or halve it for a cozy dinner for two.

Conclusion: Why You’ll Love This Recipe

Baked Shrimp with Tomatoes and Corn is more than just a meal it’s a weeknight savior, a summer highlight, and a versatile go-to recipe for all seasons. With a prep time of just 15 minutes and minimal cleanup, it’s the kind of dish that becomes a staple in your kitchen.

What sets it apart is its adaptability, both in flavor and form. Whether served over grains, in tortillas, or solo on a plate, it offers a vibrant, satisfying experience that feels both nourishing and indulgent. The sheet pan method makes it beginner-friendly, and the ingredients are accessible and budget-conscious.

Next time you’re looking for a fresh, flavorful, and wholesome dinner idea, turn to this baked shrimp recipe you’ll be coming back to it again and again.