This recipe is incredibly simple, making it perfect for weeknight dinners or a quick weekend meal. The beauty of a sheet pan dinner is that everything cooks together on one pan, minimizing cleanup and maximizing flavor infusion. Let’s walk through the steps to create this delicious dish:

1. Preheat Your Oven and Prepare the Sheet Pan: Begin by preheating your oven to 400°F (200°C). Preheating is essential to ensure the shrimp and corn cook evenly and don’t steam. While the oven is heating, line a large baking sheet with parchment paper or foil. Parchment paper makes cleanup a breeze and prevents sticking. Foil also works well, but parchment paper is generally preferred for non-stick properties. Using a large sheet pan is important to ensure the ingredients are spread out in a single layer, promoting even cooking and browning. If your sheet pan is too small, you may need to use two sheet pans or cook in batches to avoid overcrowding.
2. Prepare the Corn: If you are using fresh corn on the cob, shuck it by removing the husks and silks. Then, cut each ear of corn into approximately 2-inch pieces. This size is ideal for sheet pan cooking as it allows the corn to cook through without burning and provides bite-sized pieces for serving. If using frozen corn, ensure it is thawed slightly and pat it dry to remove excess moisture. Excess moisture can prevent browning and lead to steamed corn instead of roasted corn.
3. Prepare the Shrimp: If you are using frozen shrimp, make sure they are fully thawed. The best way to thaw shrimp is to place them in a colander under cold running water or to thaw them in the refrigerator overnight. Once thawed, pat the shrimp completely dry with paper towels. This is a crucial step as dry shrimp will brown better and absorb the garlic butter sauce more effectively. If using shrimp with shells on, peel and devein them. To devein shrimp, use a small knife to make a shallow slit along the back and remove the dark vein.
4. Make the Garlic Butter Sauce: In a small saucepan or a microwave-safe bowl, melt the butter. If using a saucepan, melt the butter over low heat to prevent burning. If using a microwave, melt it in short intervals (about 30 seconds at a time) to avoid splattering and overheating. Once the butter is melted, add the minced garlic and red pepper flakes (if using). Sauté the garlic in the melted butter for about 1-2 minutes, or until fragrant but not browned. Be careful not to burn the garlic, as burnt garlic will have a bitter taste. Stir in the Old Bay seasoning and lemon juice. The lemon juice will brighten the flavors and create a more complex sauce. Set the garlic butter sauce aside.
5. Assemble the Sheet Pan: In a large bowl, toss the corn pieces and shrimp with about two-thirds of the garlic butter sauce. Make sure the shrimp and corn are evenly coated with the sauce. This ensures that every piece is infused with the delicious garlic butter flavor during cooking. Reserve the remaining garlic butter sauce for drizzling over the cooked dish later.
6. Arrange on the Sheet Pan: Spread the sauced shrimp and corn in a single layer on the prepared sheet pan. Avoid overcrowding the pan, as this will cause the ingredients to steam instead of roast. If necessary, use two sheet pans or cook in batches. Arrange the corn pieces and shrimp evenly across the pan to ensure even cooking.
7. Bake: Place the sheet pan in the preheated oven and bake for 12-15 minutes, or until the shrimp are pink and opaque and the corn is tender and slightly caramelized. The cooking time may vary slightly depending on the size of the shrimp and your oven. Keep an eye on the shrimp and corn and check for doneness around the 12-minute mark. Shrimp cook quickly, so be careful not to overcook them, as they can become rubbery. They are done when they are pink and opaque throughout, and slightly curled. The corn should be tender and have some slightly browned edges.
8. Garnish and Serve: Once cooked, remove the sheet pan from the oven. Drizzle the remaining garlic butter sauce over the shrimp and corn. Sprinkle generously with fresh chopped parsley for a pop of color and freshness. Parsley not only adds visual appeal but also a bright, herbaceous flavor that complements the richness of the garlic butter. Serve immediately while hot. The aroma and flavors are best enjoyed fresh out of the oven.