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!
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
- 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 of corn kernels cut from the cob
- 1 tablespoon olive oil
- jasmine rice for serving
Instructions
- 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.
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