Sheet Pan Shrimp with Corn and Tomatoes
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Old Bay Sheet Pan Shrimp with Corn and TomatoesThis Sheet Pan Shrimp with Corn and Tomatoes is the perfect one-pan summer dinner, with easy cleanup! Prep Time:15minutes?mins Cook Time:15minutes?mins Total Time:30minutes?mins - 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)
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 ? 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.
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 ? - WW Points:?
Source: SkinnyTaste
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