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