Taco-Spiced Baked Shrimp with Corn and Tomatoes
Mar 07, 2025 02:27 PM
This sheet pan shrimp dinner with roasted sweet corn, sweet peppers, and cherry tomatoes is a true weeknight hero! With everything cooked on a single pan, the saucy veggies and smoky taco-spiced baked shrimp come together beautifully — perfect for pairing with rice or tucking into tortillas for a fuss-free, flavorful meal.
The first time I tested this recipe, it was at the end of an exhausting day, and I was blown away by how easy and delicious it turned out.
Toss everything onto a sheet pan—frozen shrimp, frozen corn, and a handful of chopped tomatoes and peppers, pop it in the oven, and in no time, you have an effortlessly tasty dinner that feels like a total win.
Ingredients:
Shrimp seasoning marinade
- 1 tablespoon medium hot sauce
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated fresh garlic, 1-2 plump cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
Shrimp and vegetables
- 1 pound jumbo or extra-large shrimp, (16-20 per pound), peeled and deveined
- 1 red, yellow, or orange bell pepper, cut into bite-size pieces
- 1 cup cherry tomatoes or grape tomatoes, sliced in half
- 2 cups frozen corn kernels
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ⅓ cup chopped green onions, including the green tops (3-4 green onions)
- ¼ cup chopped fresh cilantro
- ½ cup shredded Monterey Jack cheese, or feta cheese
- Spicy Green Sauce, optional
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
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