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Baked Shrimp with Tomatoes and Corn Recipe

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4.2 from 26 reviews

This vibrant Baked Shrimp with Tomatoes and Corn recipe delivers a flavorful and colorful meal featuring juicy shrimp marinated in garlic, lemon, and taco seasoning, roasted alongside sweet bell peppers, tomatoes, and corn, then topped with fresh cilantro and melted Monterey Jack cheese. Perfect for a quick, healthy dinner packed with bold flavors and easy preparation.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Shrimp Marinade

  • 1 pound jumbo or large shrimp, 16–20 count per pound, peeled and deveined
  • 1 tablespoon olive oil
  • 2 garlic cloves, grated
  • 1 ½ tablespoons fresh lemon juice
  • 1 tablespoon taco seasoning

Shrimp and Vegetables

  • 1 red bell pepper, yellow, or orange, cut into bite-size pieces
  • 1 cup cherry or grape tomatoes, halved
  • 2 cups frozen corn kernels
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ⅓ cup chopped green onions, white and green parts
  • ¼ cup chopped fresh cilantro
  • ½ cup Monterey Jack cheese, shredded

Instructions

  1. Season the shrimp: In a mixing bowl, combine the shrimp, 1 tablespoon olive oil, grated garlic cloves, fresh lemon juice, and taco seasoning. Toss well to coat all the shrimp evenly. You can cook them immediately or refrigerate the mixture to marinate for up to 3 hours for enhanced flavor.
  2. Roast the veggies: Preheat your oven to 400°F (200°C). On a 9×13-inch rimmed baking sheet, toss the chopped bell pepper, halved cherry tomatoes, and frozen corn with 1 tablespoon olive oil and kosher salt. Spread the vegetables out in an even layer and roast for about 20 minutes, allowing them to soften and develop a slight caramelization.
  3. Add the shrimp: Stir the chopped green onions into the shrimp marinade. After the vegetables have roasted, scatter the shrimp along with all the marinade over the roasted veggies on the sheet pan. Return the pan to the oven and bake for another 8 to 10 minutes, until the shrimp turn pink and are cooked through.
  4. Finish the dish: Remove the pan from the oven and immediately sprinkle chopped fresh cilantro and shredded Monterey Jack cheese over the shrimp and vegetables while they are hot, allowing the cheese to melt slightly.
  5. Serve and enjoy: Serve the baked shrimp and vegetables warm as a delicious, balanced meal full of vibrant flavors.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently in a skillet or in the oven at 300°F until warmed through.
  • Freezing is not recommended as the shrimp and vegetables may become mushy upon thawing and reheating.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://flavorhug.com/baked-shrimp-with-tomatoes-and-corn-recipe/