Our whole family loves this sheet pan shrimp meal! It’s so easy to make and a fabulous way to use up some summer produce. Serve it over jasmine rice with a little drizzle of dressing – simple and so delicious!
Here’s to a super easy dinner tonight!
This summer sheet pan shrimp is made with my cilantro lime dressing, burst cherry tomatoes and sweet corn. It’s a refreshing spin on the usual cozy sheet pan meal and served over jasmine rice? It’s lovely!
Satisfying, light, flavorful and comes together super fast.
I have just a few more summery recipes to share with you all. While they are a bit summer focused with garden produce, they also are versatile to make any time of year. After all, we are roasting some vegetables and any time you do that – they taste fabulous!
Shrimp only takes a few minutes to cook, so I use my tried and true method for sheet pan meals with this dish. What that means is that I roast the ingredients in two rounds. First, we’re doing the vegetables. Next, we add the shrimp to the pan and let it cook and bring everything together.
This is so simple and easy and it’s what makes sheet pan meals actually taste good! This way, there is no worrying that everything will be done at the same time. It’s virtually impossible to throw a ton of stuff on a sheet pan and hope it’s all finished at the exact same time. This way is the only way that works.
So, this is how it comes together!
First, the tomatoes and corn go on the baking sheet. I toss them with some olive oil and seasonings and then pop the pan in the oven. This way, the tomatoes can burst and get super flavorful while the corn gets slightly caramely.
While those roast, I toss the shrimp in my cilantro lime dressing. If you’ve been following along here for awhile, then you know that this may be my favorite dressing of all time. It is incredibly versatile and so easy. It makes everything taste SO good. It’s a great marinade but also a wonderful dressing or dip or drizzle! I coat the shrimp in a bit of it and let it chill until the tomatoes are one.
Once the first round of sheet pan roasting is finished, I remove the pan from the oven and place the shrimp directly on it. Back into the oven it goes!
This time, I roast it for less time because the shrimp can easily become overcooked and gummy.
As soon as the shrimp is done, everything on the pan gets tossed together. The tomatoes are busting and juicy. The corn has the best sweet crunch ever. I spoon this mixture over some jasmine rice.
I may even add a little extra drizzle of the cilantro lime dressing.
This is SO good – the kids love it because the tomatoes get so juicy and sweet. We all love sweet summertime corn this time of year too. And of course, the shrimp – they are fun to eat and so delicious!
Meals like this make dinnertime super easy in our house because they are customizable. You can add additional garden veggies (peppers! zucchini!) or seasonings based on what everyone else loves. And the kids can serve themselves too! My kids LOVE to build their own bowls and think it’s super fun. And you can always find another use for the extra cilantro lime dressing.
Summer Sheet Pan Shrimp and Rice Bowls
Summer Sheet Pan Shrimp and Rice Bowls
Our whole family loves this sheet pan shrimp meal! It’s so easy to make and a fabulous way to use up some summer produce. Serve it over jasmine rice with a little drizzle of dressing – simple and so delicious!
shrimp and veg
1 pound peeled and deveined raw jumbo shrimp thawed if frozen2 ½ cups cherry tomatoes3 ears of corn kernels cut from the cob1 tablespoon olive oiljasmine rice for serving
Preheat the oven to 400 degrees F.
Make the cilantro line dressing first. In a blender or food processor, combine the lime juice, honey, garlic, cilantro, a pinch of salt, pepper, pepper flakes and the olive oil. Blend until combined and smooth (some tiny pieces of cilantro may remain). Leftovers stay great in the fridge for a few days! Store it in a sealed container.
Place the shrimp in a dish and cover with about ¼ cup of the cilantro lime dressing. Mix to combine so all the shrimp is covered. Cover and refrigerate for a few minutes while you prepare the tomatoes.
Place the tomatoes and corn on the baking sheet and toss it with the olive oil. Season all over with salt and pepper. You can sprinkle on a little garlic powder too! Roast for 15 to 20 minutes.
Remove the pan from the oven. Add the shrimp in a single layer – it’s okay if they overlap on the tomatoes and corn! Return the pan to the oven and roast for 10 to 12 minutes more, until the shrimp is cooked through.
Remove the pan and toss everything together. Serve it over the jasmine rice with extra cilantro lime dressing if desired.
Try not to eat it all off the pan!
