Old Bay Sheet Pan Shrimp with Corn and Tomatoes
This Old Bay Sheet Pan Shrimp with Corn and Tomatoes is an ideal summertime meal that cooks all in one pan, making cleanup a breeze!
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Ingredients
- 1 1/2 pounds jumbo shrimp
- 1 teaspoon kosher salt
- 4 ears of corn
- 1 pint grape or cherry tomatoes
- 2 tablespoons chopped fresh chives
- Zest of 1 lemon
- 1 teaspoon Old Bay seasoning
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 3 garlic cloves
Equipment Needed
- sheet pan
Instructions
- 1
Set your oven to broil on high and position the rack about 6 inches from the heat source. Prepare a baking sheet by lining it with aluminum foil.
- 2
In the prepared baking sheet, combine the corn with 1 tablespoon of olive oil and 1/2 teaspoon of salt, mixing well until the corn is thoroughly coated. Spread it out into a single, uniform layer.
- 3
Broil the corn until it starts to develop charred spots, giving it a toss halfway through the cooking time, which should take approximately 6 to 7 minutes. Once done, take it out of the oven.
- 4
While the corn is broiling, use a paper towel to pat the shrimp dry, then transfer them to a medium-sized bowl. Add 2 teaspoons of olive oil, minced garlic, Old Bay seasoning, lemon zest, and ½ teaspoon of salt. Gently mix to ensure the shrimp are well coated.
- 5
Layer the shrimp over the charred corn, then scatter the tomatoes on top. Drizzle with the remaining 1 tablespoon of olive oil and broil until the shrimp turn opaque and the tomatoes begin to burst, which will take around 7 to 8 minutes.
- 6
Garnish the dish with chopped chives and serve alongside extra lemon wedges for a refreshing touch.