Sheet Pan Shrimp and Corn
Savor the delightful combination of sweet corn and succulent shrimp in this vibrant Sheet Pan Shrimp and Corn dish. Designed for busy weeknights or festive gatherings, this one-pan meal is bursting with flavor and color, making it a true crowd-pleaser. With minimal prep time and easy cleanup, you can enjoy a delicious beachside BBQ experience right from your kitchen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 cups fresh corn kernels (about 2 ears of corn)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper (optional)
- 2 lemon wedges for garnish
Instructions
- Preheat oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
- In a large bowl, mix shrimp, corn, garlic, olive oil, paprika, salt, pepper, and cayenne until well combined.
- Spread the mixture evenly on the prepared baking sheet.
- Bake for 15-20 minutes until shrimp are pink and opaque.
- Squeeze fresh lemon juice over the dish before serving. Garnish with additional lemon wedges.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 220mg
Keywords: For variety, swap shrimp with chicken or tofu. Incorporate seasonal vegetables like bell peppers or zucchini for extra nutrition and flavor.