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- 1 lb large shrimp, peeled and deveined - 2 ears of corn, husked and cut into thirds - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - ¼ cup barbecue sauce (homemade or store-bought) - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper to taste - Fresh cilantro for garnish When I think about making Sheet-Pan BBQ Shrimp and Corn, I focus on the main ingredients first. Large shrimp serve as a tasty protein. They soak up flavors well and cook quickly. Corn adds sweetness and a nice crunch. It pairs perfectly with shrimp. Bell peppers bring vibrant color and a slight crispness. Next, I turn to the seasonings and sauces. Barbecue sauce gives this dish its signature flavor. You can use your favorite store-bought sauce or make one at home. Olive oil helps coat the shrimp, ensuring even cooking. Garlic powder and smoked paprika add depth. They bring a warm, smoky taste. Adjust the cayenne pepper to your liking. This spice can heat things up! Don't forget salt and pepper to enhance all the flavors. Lastly, I love adding fresh cilantro as a garnish. It offers a burst of color and freshness. Plus, it ties all the flavors together beautifully. Use it if you like a fresh finish to your dish. First, set your oven to 400°F (200°C). This temperature helps cook everything evenly. Next, line a large baking sheet with parchment paper. This makes cleanup easy and keeps the food from sticking. In a mixing bowl, add the shrimp. Pour in the barbecue sauce and olive oil. Then, sprinkle in the garlic powder, smoked paprika, cayenne pepper, salt, and pepper. Now, toss everything well. Make sure each shrimp is coated fully. This step adds great flavor. Take the prepared baking sheet and spread the seasoned shrimp on one side. On the other side, place the corn pieces and chopped bell peppers. Drizzle a bit of olive oil over the veggies. Sprinkle them with salt and pepper. This will help the vegetables roast nicely. Put the sheet pan in the preheated oven. Cook for 15 to 20 minutes. Halfway through, stir the shrimp and veggies. The shrimp should turn pink and opaque, while the corn should become tender. Check them closely to avoid overcooking. To know when shrimp are cooked, look for their color. They should turn bright pink and opaque. If they stay gray, they need more time. Cooked shrimp should curl slightly but not tightly. This means they are done but not overcooked. Remember, shrimp cook fast. Keep an eye on them to avoid rubbery texture. You can boost the flavor of your dish with extra seasonings. Try adding a squeeze of fresh lemon juice for brightness. Fresh herbs, like parsley or dill, can add freshness too. If you love spice, consider adding a dash of hot sauce or more cayenne. For a smoky kick, a sprinkle of chipotle powder works great. Experiment to find what you enjoy most. Cooking times can change based on shrimp size. Smaller shrimp cook faster, around 10-12 minutes. Larger shrimp might need 20 minutes to cook through. If you use jumbo shrimp, check them at the 15-minute mark. Adjust the cooking time to ensure they stay juicy and tender. Always rely on that beautiful pink color for the best results. {{image_2}} You can easily spice up your shrimp. If you like heat, add more cayenne pepper. You can also try chili powder or hot sauce for a different kick. Just remember to taste as you go. This way, you find the right heat for you. Too much spice can overpower the dish. Start with a little and add more if needed. Feel free to mix in other veggies. Zucchini, asparagus, or cherry tomatoes work great. They add color and flavor to the dish. You can even add sliced onions for sweetness. Just cut them into similar sizes to keep cooking even. This way, every bite is full of tasty veggies. BBQ sauce is classic, but you can switch things up. Try teriyaki sauce for a sweet twist. Or use a spicy garlic sauce for a bold taste. You can also make a lemon herb sauce for a fresh flavor. Each sauce gives a unique feel to the dish. Experimenting keeps your meals exciting and fun! After enjoying your delicious sheet-pan BBQ shrimp and corn, store leftovers properly. Use airtight containers for best results. Make sure to cool the shrimp and corn before sealing them. This keeps moisture in check and ensures they stay fresh. Place the containers in the fridge. Leftovers can last for up to three days. If you want to keep them longer, consider freezing. When you're ready to enjoy leftovers, reheating is simple. The best way is to use an oven. Preheat the oven to 350°F (175°C). Spread the shrimp and corn on a baking sheet. Heat for about 10 minutes or until warmed through. You can also use a microwave. Place the food in a microwave-safe dish. Heat in short bursts of 30 seconds, checking often. This way, you avoid overcooking. Freezing is a great option if you have extra food. First, allow the shrimp and corn to cool completely. Then, place them in freezer bags or containers. Remove as much air as possible to prevent freezer burn. Label the bags with the date. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight before reheating. Yes, you can use frozen shrimp. Just follow these tips: - Thaw shrimp in the fridge overnight. - If short on time, place shrimp in a bowl of cold water for 15 minutes. - Make sure shrimp are fully thawed and drained before use. Frozen shrimp can work well in this dish. Just check for quality. If you want a different flavor, try these ideas: - Use teriyaki sauce for a sweet twist. - Try a spicy chili sauce for extra heat. - Honey mustard can add a nice zing. - Marinara sauce gives a unique Italian flair. Feel free to mix and match flavors to find what you love. Cooking shrimp takes about 15-20 minutes. Here’s how: - Shrimp cook quickly; they turn pink and opaque. - Check corn for tenderness at the same time. - Stir halfway through to ensure even cooking. Always watch closely, as shrimp can overcook easily. This blog post shared a simple recipe for sheet pan shrimp with corn and peppers. We explored key ingredients, like large shrimp, corn, and bell peppers, and the seasonings that bring flavor. I detailed step-by-step instructions for marinating, arranging, and cooking. Tips for perfect shrimp and variations for spice were also included. In summary, you can make this dish your own. Try new flavors or different veggies. Enjoy the cooking!

Sheet-Pan BBQ Shrimp and Corn

Savor the flavors of summer with this easy Sheet-Pan BBQ Shrimp and Corn recipe! Juicy shrimp, sweet corn, and colorful bell peppers come together in just 25 minutes for a delicious meal everyone will love. Perfect for busy weeknights, this dish is not only quick but bursting with flavor. Ready to impress your family? Click through to explore the full recipe and get cooking today!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 ears of corn, husked and cut into thirds

1 red bell pepper, chopped

1 yellow bell pepper, chopped

¼ cup barbecue sauce (homemade or store-bought)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a mixing bowl, toss the shrimp with barbecue sauce, olive oil, garlic powder, smoked paprika, cayenne pepper, salt, and pepper until well-coated.

      Spread the seasoned shrimp evenly on one side of the prepared sheet pan.

        On the other side, arrange the corn pieces and chopped bell peppers. Drizzle a little olive oil over the vegetables and season with salt and pepper.

          Roast in the preheated oven for about 15-20 minutes, or until the shrimp are pink and opaque and the corn is tender, stirring halfway through cooking.

            Remove from the oven and let cool for a couple of minutes. Adjust seasoning if needed.

              Serve hot, garnished with fresh cilantro if desired.

                Prep Time: 10 mins | Total Time: 25 mins | Servings: 4