Sheet Pan Shrimp and Corn
Sheet Pan Shrimp and Corn is a vibrant and flavorful dish that effortlessly combines succulent shrimp with sweet, roasted corn. This one-pan wonder not only delivers maximum taste with minimal effort but also makes for an eye-catching centerpiece at any meal. Perfect for busy weeknights or casual entertaining, it features a delightful mix of spices that elevate simple ingredients to a whole new level. Get ready to impress your family and friends with this quick and satisfying recipe!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 cups fresh corn kernels (about 2 ears of corn)
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- ¼ cup chopped parsley or cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, combine shrimp, olive oil, garlic powder, smoked paprika, salt, and pepper until well-coated.
- If using corn on the cob, slice off the kernels; if using frozen corn, measure out two cups.
- Spread the seasoned shrimp and corn evenly on the prepared baking sheet.
- Roast in the preheated oven for 10-12 minutes until shrimp are pink and opaque.
- Remove from oven, drizzle with lemon juice, garnish with parsley or cilantro, and serve hot.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 220mg
Keywords: Feel free to swap shrimp for chicken or add seasonal veggies like bell peppers or zucchini. To reheat leftovers, warm them in the oven at 350°F for about 10 minutes.