Taco-Spiced Baked Shrimp with Corn and Tomatoes
This post may contain affiliate links. Please read my disclosure policy.
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.
Serving options:
- Pile the shrimp and roasted vegetables over cooked rice.
- Scoop onto warm corn tortillas to make ad-hoc shrimp tacos.
- Serve over a bowl of salad greens to make a hearty dinner salad.
Baked shrimp ingredients:
- Shrimp: I always stash a bag of shrimp in the freezer — it makes dinners like this one just a few prep steps away. And they’re quick! Roasted shrimp cook in just 10 minutes in a 400-degree oven. I prefer jumbo or extra-large shrimp, which are usually 16-20 pieces per pound. Smaller-sized shrimp will shrink substantially once they’re cooked.
- Frozen corn: Another freezer staple in my kitchen, frozen sweet corn is a total time-saver. No shucking required, plus I can always count on the kernels to taste sweet. The corn goes straight from the freezer to the oven.
- Tomatoes: Use grape or cherry tomatoes. Cherry tomatoes are my first choice — they’re juicier compared to grape tomatoes, and their thinner skins pop more readily in the oven.
- Sweet bell peppers: Red, orange or yellow peppers are equally sweet. Mix them up to make a colorful plate.
- Hot sauce: My everyday hot sauce falls into the medium-hot category (see the recipe below for some of my favorite brands). I use it in the marinade to add a gentle kick that doesn’t overpower the other ingredients with intense heat.
- Spices: I went with a short list of taco-inspired spices for the seasoning blend, sticking to my top three: ground cumin, smoked paprika, and oregano.
- Cilantro and green onions: My fave green garnishes. They bring herbal notes and color that tie the flavors together.
Key recipe steps
1. Mix the seasoning sauce/marinade with spices (cumin, smoked paprika, oregano), fresh garlic, lemon juice, olive oil and prepared hot sauce. Add to the shrimp in a bowl. 2. Spread frozen corn, sliced cherry tomatoes, and chopped bell peppers on a rimmed baking sheet. Bake for 20 minutes at 400 degrees.
3. Arrange the marinated shrimp on top of the vegetables. Bake 10 more minutes. 
4. Sprinkle shredded cheese and cilantro over the shrimp, straight out of the oven. 5. Serve with rice, tortillas or with salad greens.
Taco-Spiced Baked Shrimp with Corn and Tomatoes
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.
Equipment
Ingredients
Shrimp seasoning marinade
- 1 tablespoon medium hot sauce, (see note below)
- 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
Instructions
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 9×13-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.
Karen’s Notes and Tips
- Hot sauce: I stick with medium-hot brands like Frank’s, Cholula, Tabasco and Crystal so it’s not too hot and spicy. Adjust to your taste, using less or more of a hotter or milder sauce.
- If your shrimp are smaller than 16/20 per pound, reduce the total baking time to 5-7 minutes.
Nutrition
Calories: 216kcal | Carbohydrates: 24g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Sodium: 618mg | Potassium: 436mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1437IU | Vitamin C: 57mg | Calcium: 131mg | Iron: 2mg
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
Leave a comment and star rating
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Delicious and pretty simple to make and prep ingredients ahead of time. Karen – you are a genius with flavor!
Hi Christy! Thanks, and I’m so happy you cooked this and enjoyed the seasonings :))