Sheet Pan Shrimp and Corn
Sheet Pan Shrimp and Corn is a vibrant, one-pan dish that combines juicy shrimp and sweet corn, all roasted together with garlic and paprika for a flavorful experience. This recipe is perfect for busy weeknights, requiring just 10 minutes of prep time while delivering delicious results. The colorful presentation and tantalizing aroma make it an inviting centerpiece for family dinners or gatherings. Serve it with crusty bread or over fluffy rice for a satisfying meal everyone will love.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 cups fresh corn kernels (or frozen)
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine shrimp, corn, garlic, olive oil, paprika, salt, and pepper. Toss until well-coated.
- Spread the mixture evenly on the prepared baking sheet.
- Roast in the preheated oven for about 15 minutes or until shrimp are pink and opaque and corn is slightly charred.
- Let rest for a few minutes before serving. Garnish with parsley or lemon juice if desired.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg