Old Bay Sheet Pan Shrimp with Corn and Tomatoes

The Old Bay Sheet Pan Shrimp with Corn and Tomatoes recipe features peeled and deveined jumbo shrimp tossed with garlic, lemon zest, and Old Bay seasoning. The shrimp and grape tomatoes are broiled over a layer of charred corn kernels that are first roasted until slightly blackened in spots. The olive oil coats each component, encouraging caramelization and rich flavors during broiling. Fresh chives and lemon wedges finish the dish, lending brightness and herbal freshness. The shrimp cook until opaque and tender while the tomatoes start to burst, mingling their juices with the corn.

This preparation yields a balanced combination of textures, with juicy shrimp, crisp-tender corn, and soft tomatoes. It's ideal for a straightforward seafood dinner or as a flavorful side. The cooking technique using the broiler intensifies the seasoning and provides a slightly smoky edge without complicated steps.

Serving with extra lemon wedges allows each eater to adjust the brightness to taste. The sheet pan approach simplifies cleanup, making this a convenient option for busy evenings. The recipe does not include additional notes but can be adjusted with preferred seasonings or served alongside grains or salads.