Description
A quick and easy shrimp sheet pan dinner featuring juicy shrimp, sweet corn, and ripe tomatoes, all roasted together with garlic and herbs for a flavorful and colorful meal.
Ingredients
1 pound raw shrimp, peeled and deveined
2 ears of corn, husked and cut into 1-inch pieces
1 pint cherry tomatoes, halved
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the shrimp, corn pieces, and halved cherry tomatoes.
Add the olive oil, minced garlic, smoked paprika, salt, black pepper, and crushed red pepper flakes to the bowl. Toss everything together until the shrimp and vegetables are evenly coated with the seasoning and oil.
Spread the shrimp, corn, and tomatoes in a single layer on a large rimmed baking sheet.
Roast in the preheated oven for 12 to 15 minutes, or until the shrimp are pink and opaque and the corn is tender.
Remove the sheet pan from the oven and drizzle the fresh lemon juice over the shrimp and vegetables.
Sprinkle the chopped fresh parsley on top.
Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes