Sheet Pan Dinner: Garlic Butter Shrimp with Corn
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 496, total fat 27 G., saturated fats 15 G., proteins 28 G., carbohydrates 41 G., fiber 7 G., cholesterol 241 mg, sodium 1070 mg, sugar 10 G.
Calories 496, total fat 27 G., saturated fats 15 G., proteins 28 G., carbohydrates 41 G., fiber 7 G., cholesterol 241 mg, sodium 1070 mg, sugar 10 G.
Prepare a Mediterranean-style summer dinner in one baking sheet: fresh corn, cherry tomatoes, garlic butter shrimp, feta cheese, fennel, and fragrant herbs complement each other perfectly, creating a delicious, filling meal that's quick to prepare and requires minimal dishes. Everything is grilled in the oven, so you just need to follow the order of the ingredients when placing them on the baking sheet. Serve with lemon wedges to drizzle over the dish and enjoy the refreshing flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 ears of corn, kernels removed
- 1 fennel root, thinly sliced (core removed) + 1/4 cup fennel greens
- 1 tbsp. l. olive oil
- 0.5 tsp red pepper flakes
- 6 tablespoons unsalted butter, melted
- 4 cloves garlic, crushed
- Zest of 1 lemon + wedges for serving
- 600 g large shrimp, peeled, deveined, tails removed
- 2 cups cherry tomatoes (about 280 g)
- 0.5 cup crumbled feta
- 0.5 cups loosely torn basil leaves
We recommend
Recipes with similar ingredients: shrimps, corn, fennel bulb, cherry tomatoes, feta cheese, lemon zest, basil
Cooking the dish according to the recipe:
- Preheat oven to grill mode and line a rimmed baking sheet with foil.
- Combine the corn, fennel, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon red pepper flakes on the prepared baking sheet, distributing the ingredients evenly. Spread into an even layer. Grill, stirring once, until the corn begins to brown in spots, about 8 minutes. Remove from the oven.
- Meanwhile, in a medium bowl, combine the melted butter, garlic, lemon zest, 1/4 teaspoon salt, and the remaining 1/4 teaspoon red pepper flakes.
- Add the shrimp and tomatoes and stir. Pour the shrimp mixture over the corn and fennel and cook until the shrimp are opaque and the tomatoes begin to burst, about 6 minutes.
- Sprinkle with fennel, feta, and basil. Serve with lemon wedges for drizzling.
Categories:
Similar recipes
