Our whole family adores this sheet pan shrimp dinner. It’s quick to prepare and a wonderful way to use fresh summer produce. Serve it over jasmine rice with a light drizzle of the cilantro-lime dressing for a simple, delicious meal.
Perfect for an easy weeknight dinner!
This summer sheet pan shrimp features a vibrant cilantro-lime dressing, burst cherry tomatoes, and sweet corn. It’s a bright, lighter take on the classic sheet pan dinner and pairs beautifully with fluffy jasmine rice.
Flavorful, satisfying, and fast to pull together.
I have a few more summery recipes coming that highlight garden produce, but these ideas translate well year-round. Roasting vegetables brings out their natural sweetness and texture, so these dishes taste great in any season.
Shrimp cooks in just minutes, so I use my two-stage sheet pan method: roast the vegetables first, then add the shrimp for a short final roast. This ensures everything is perfectly cooked without overcooking the shrimp.
This approach makes sheet pan meals actually taste great — you avoid undercooked or overcooked components and end up with nicely caramelized vegetables and tender shrimp.
How it comes together
Start by placing the cherry tomatoes and corn kernels on a baking sheet. Toss them with olive oil, salt, and pepper, then roast so the tomatoes burst and the corn gets a touch of caramelization.
While the vegetables roast, coat the shrimp with the cilantro-lime dressing. This dressing is bright and versatile — it works as a marinade, sauce, or dip. Let the shrimp marinate in the fridge while the tomatoes and corn roast.
When the vegetables are ready, remove the pan and arrange the shrimp over the tomatoes and corn in a single layer. Return the pan to the oven and roast briefly until the shrimp are just cooked through — avoid overcooking so they stay tender.
Once everything is finished, toss the shrimp, tomatoes, and corn together. Spoon the mixture over jasmine rice and finish with an extra drizzle of the cilantro-lime dressing if you like.
This dish is a hit with kids — the roasted tomatoes become sweet and juicy, the corn offers a delightful crunch, and the shrimp are fun and flavorful. It’s also highly customizable: add peppers, zucchini, or other garden vegetables, and adjust seasonings to suit your family’s tastes. Kids can even build their own bowls.
Summer Sheet Pan Shrimp and Rice Bowls
Summer Sheet Pan Shrimp and Rice Bowls
4
Ingredients
cilantro lime dressing
- 3 tablespoons freshly squeezed lime juice
- 1 ½ tablespoons honey
- ¼ cup fresh cilantro
- 2 garlic cloves, minced or pressed
- Kosher salt and pepper, to taste
- Pinch crushed red pepper flakes
- ⅓ cup extra virgin olive oil
shrimp and veg
- 1 pound peeled and deveined raw jumbo shrimp (thawed if frozen)
- 2 ½ cups cherry tomatoes
- 3 ears corn, kernels cut from the cob
- 1 tablespoon olive oil
- Jasmine rice, for serving
Instructions
- Preheat the oven to 400°F.
- Make the cilantro-lime dressing: in a blender or food processor combine lime juice, honey, garlic, cilantro, a pinch of salt and pepper, red pepper flakes, and olive oil. Blend until smooth. Store leftovers in a sealed container in the fridge for a few days.
- Place the shrimp in a dish and toss with about ¼ cup of the dressing. Cover and refrigerate while you prepare the vegetables.
- Arrange the cherry tomatoes and corn kernels on a baking sheet, toss with 1 tablespoon olive oil, and season with salt and pepper (and a little garlic powder if desired). Roast 15–20 minutes until tomatoes begin to burst and corn caramelizes slightly.
- Remove the pan from the oven and add the shrimp in a single layer over the tomatoes and corn. Return to the oven and roast 10–12 minutes more, until the shrimp are cooked through.
- Remove the pan, toss everything together, and serve over jasmine rice. Drizzle with extra cilantro-lime dressing if desired.
Did you make this recipe?
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Try not to eat it all straight off the pan!