Taco-Spiced Baked Shrimp with Corn and Tomatoes
Serves 4
15 mins prep
30 mins cook
45 mins total
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.
Shrimp seasoning marinade
Shrimp and vegetables
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Mix the shrimp seasoning
Put 1 tablespoon medium hot sauce, 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon grated fresh garlic, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon smoked paprika, and ¼ teaspoon kosher salt in a medium bowl and mix together.
Baked shrimp and vegetables
Add the shrimp to the bowl with the seasonings. The shrimp can marinate up to 4 hours before cooking (keep them refrigerated).
Preheat the oven to 400 degrees (200C).
Toss the bell peppers, tomatoes, and corn on a 9x13-inch rimmed sheet pan with 1 tablespoon olive oil and ½ teaspoon kosher salt. Bake 20 minutes.
Add the green onions to the shrimp and stir to combine. Arrange the shrimp mixture on on top of the vegetables, and scrape all of the marinade over them. Return to the oven and bake 10 more minutes, until the shrimp are opaque and cooked through.
Sprinkle the cheese and cilantro over the hot shrimp. For an extra zesty touch, make a batch of my fresh herb sauce and drizzle it over everything.
