Old Bay Sheet Pan Shrimp with Corn and Tomatoes
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
- 1
Preheat oven to a broil on high 6 inches from the heating element and line sheet pan with foil.
- 2
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.
- 3
Broil until the corn begins to char in spots, tossing halfway through, about 6 to 7 minutes. Remove from the oven.
6 min - 4
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.
- 5
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.
7 min - 6
Top everything with chives and serve with extra lemon wedges on the side.
Nutrition
Per serving (based on 4 servings)
