Delightful Sheet Pan Shrimp and Corn Recipe in 30 Minutes

Imagine a dish so vibrant, it could practically dance off your plate and serenade you with its joyful flavors. Picture juicy shrimp nestled among sweet corn, all roasted to perfection on a single sheet pan. The aroma wafts through your kitchen, making you feel like a culinary wizard conjuring up delight from the simplest ingredients. This is not just any meal; this is sheet pan shrimp and corn—a symphony of taste and texture that effortlessly transports you to sun-kissed shores with each bite.

Now, let’s be honest. Sometimes, cooking can feel more like a chore than a joy, right? That’s where this recipe shines! It’s perfect for those chaotic weeknights when the last thing you want to do is spend hours in the kitchen. With minimal prep and cleanup, you’ll have a delicious meal ready in no time—ideal for impressing guests or simply treating yourself after a long day.

Ingredients for sheet pan shrimp and corn

Here’s what you’ll need to make this delicious dish:

• Fresh Shrimp: Use large, peeled shrimp for the best texture; you can choose between wild-caught or farm-raised depending on your preference.
• Sweet Corn: Fresh corn on the cob works wonders here; if you’re in a pinch, frozen corn can do the trick too.
• Olive Oil: Extra virgin olive oil adds richness and helps everything roast beautifully without sticking.
• Garlic Powder: A sprinkle of garlic powder gives an aromatic punch; fresh minced garlic can work if you’re feeling fancy.
• Paprika: This spice adds warmth and depth; smoked paprika is especially delightful if you’re looking to amp up the flavor.

For the Seasoning:

• Salt and Pepper: Essential for bringing out all the flavors; adjust according to taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make sheet pan shrimp and corn

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). This step ensures that everything cooks evenly and gets that lovely golden-brown finish we all crave.

Step 2: Prepare Your Sheet Pan

Grab a large baking sheet and line it with parchment paper or lightly spray it with nonstick cooking spray. Trust me; nobody wants an epic battle with stuck-on food later.

Step 3: Combine Ingredients

In a large bowl, toss together the fresh shrimp, sweet corn, olive oil, garlic powder, paprika, salt, and pepper until everything is well-coated. It should look as colorful as a summer sunset!

Step 4: Spread Evenly

Spread the mixture out evenly on your prepared sheet pan. Make sure there’s some space between those little beauties so they can roast properly—no one likes soggy shrimp!

Step 5: Roast Away

Place the sheet pan in your preheated oven and roast for about 15-20 minutes or until the shrimp turn pink and opaque. Keep an eye on them—nobody wants overcooked shrimp that resemble rubber bands!

Step 6: Serve It Up

Once done, remove from the oven and let it cool for a minute before serving. Transfer to plates and drizzle with any leftover juices from the pan for a burst of flavor—because who doesn’t love extra sauce?

Enjoy this delightful dish as part of a summer gathering or simply indulge in its goodness on a quiet evening at home! The flavors will leave you craving more every time.

Perfecting the Cooking Process

First, preheat your oven to 400°F (200°C). While that’s heating up, toss the shrimp and corn with olive oil and seasonings in a bowl. Spread them on a baking sheet, then roast for about 15 minutes until the shrimp is pink and tender.

Add Your Touch

Feel free to customize this dish by adding bell peppers or zucchini for extra veggies. Swap out the seasonings for Cajun spice or lemon zest if you want a different flavor profile. The options are endless!

Storing & Reheating

To store leftovers, place them in an airtight container in the fridge for up to three days. When reheating, warm them gently in the oven or microwave to maintain that delicious texture.

I remember the first time I made sheet pan shrimp and corn for my friends. They were blown away by how simple yet delicious it was, and now it’s a go-to favorite at every gathering!

FAQs :

What is the best way to prepare sheet pan shrimp and corn?

To prepare sheet pan shrimp and corn, start by preheating your oven to 400°F (200°C). Next, toss cleaned shrimp and fresh corn kernels with olive oil, garlic, and spices of your choice. Spread the mixture on a baking sheet in a single layer for even cooking. Bake for about 15-20 minutes or until the shrimp turn pink and opaque, while the corn is tender. This method ensures that both ingredients cook perfectly together, allowing their flavors to meld beautifully.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp for sheet pan shrimp and corn. However, it’s essential to thaw them properly before cooking. Place the frozen shrimp in a bowl of cold water for about 15-20 minutes or leave them in the refrigerator overnight. Once thawed, pat them dry with a paper towel to remove excess moisture. This helps achieve a nice sear while baking and prevents them from becoming soggy.

What seasoning pairs well with sheet pan shrimp and corn?

When making sheet pan shrimp and corn, several seasonings enhance the dish’s flavor. A combination of garlic powder, paprika, salt, pepper, and a squeeze of fresh lemon juice works wonderfully. For those who enjoy a bit of heat, adding cayenne pepper or red pepper flakes can elevate the dish further. Fresh herbs like parsley or cilantro also add a bright touch once the dish is finished cooking.

How can I store leftovers from sheet pan shrimp and corn?

To store leftovers from your sheet pan shrimp and corn, let them cool completely before transferring to an airtight container. Keep the dish in the refrigerator for up to 2-3 days. When reheating, do so in an oven or skillet over medium heat to maintain texture rather than using a microwave, which may make the shrimp rubbery.

Conclusion for sheet pan shrimp and corn :

In summary, sheet pan shrimp and corn offers a quick and delicious meal option that balances flavors beautifully. With simple preparation steps and versatile seasoning options, this dish is perfect for busy weeknights or casual gatherings. Remember that using fresh or properly thawed ingredients will enhance your results significantly. Enjoy this delightful recipe that brings together succulent shrimp and sweet corn in one easy-to-make meal!

Print

Sheet Pan Shrimp and Corn

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: American

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Description

This vibrant sheet pan shrimp and corn dish combines tender shrimp with sweet corn for a quick, delicious meal that’s bursting with flavor.

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Ingredients

Scale 1x2x3x

• 1 lb fresh shrimp, peeled and deveined
• 2 cups sweet corn (fresh or frozen)
• 2 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp paprika (smoked or regular)
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper or lightly spray with nonstick cooking spray.
3. In a large bowl, mix together the shrimp, sweet corn, olive oil, garlic powder, paprika, salt, and pepper until well-coated.
4. Spread the shrimp and corn mixture evenly on the prepared baking sheet, ensuring space between each shrimp for proper roasting.
5. Place the sheet pan in the oven and roast for 15-20 minutes until shrimp are pink and opaque.
6. Remove from the oven, let cool slightly, and serve drizzled with any juices from the pan.

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Nutrition

• Serving Size: 1 plate (approx. 200g)
• Calories: 220
• Sugar: 4g
• Sodium: 450mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 160mg

Keywords: Feel free to add bell peppers or zucchini for an extra veggie boost. Swap seasonings for Cajun spice or lemon zest to change up the flavor profile. Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven or skillet.