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.

Baked spicy shrimp on a sheet pan with roasted corn, tomatoes and chopped bell peppers.
Baked shrimp with sweet roasted corn, tomatoes and peppers taste great with green herb sauce.

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.

Karen’s ingredient notes

Ingredients for making a sheet pan shrimp recipe arranged on a surface, showing bowls of raw shrimp, grape tomatoes, chopped peppers, green onions, frozen corn, garlic, a bottle of hot sauce, and ground spices.
  • 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: Cherry tomatoes are my first choice — they’re juicier compared to grape tomatoes, and their thinner skins pop more readily in the oven, which means more pan sauce.
  • Spices: During my recipe testing for the seasoning blend, I decided to go with a short list of taco-inspired spices. To keep it simple, I went with my top three ground and dried spices: cumin, smoked paprika, and oregano.

Key recipe steps

  • Hot sauce, grated garlic, and spices in a bowl for a shrimp seasoning sauce.
    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.
  • Chopped red and yellow bell peppers, sliced cherry tomatoes, and frozen corn on a sheet pan.
    2. Spread frozen corn, sliced cherry tomatoes, and chopped bell peppers on a rimmed baking sheet. Bake for 20 minutes at 400 degrees.
  • Marinated raw shrimp on top of baked corn, tomatoes and peppers.
    3. Arrange the marinated shrimp on top of the vegetables. Bake 10 more minutes.
  • Baked shrimp served with a metal spatula on a rimmed baking sheet, arranged on top of corn kernels, grape tomatoes, and red peppers.
    4. Sprinkle shredded cheese and cilantro over the shrimp, straight out of the oven.
  • Spicy baked shrimp with rice and roasted vegetables on a dinner plate.
    5. Serve with rice, tortillas or with salad greens.

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 spicy shrimp on a sheet pan with roasted corn, tomatoes and chopped bell peppers.
5 from 2 ratings

Taco-Spiced Baked Shrimp with Corn and Tomatoes

Karen Tedesco
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.
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Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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

Equipment

Instructions
 

Mix the shrimp seasoning

  1. 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

  1. Add the shrimp to the bowl with the seasonings. The shrimp can marinate up to 4 hours before cooking (keep them refrigerated).
  2. Preheat the oven to 400 degrees (200C).
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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 per serving

Calories: 216kcal Carbohydrates: 24g Protein: 7g Fat: 12g Sodium: 618mg Fiber: 4g Sugar: 2g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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