Roasted Shrimp with Corn
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Succulent shrimp and sweet corn kernels come together in this vibrant one-pan roast, finished with a zesty lime-butter glaze and fresh cilantro for a restaurant-quality dish that's ready in under 45 minutes.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 710 mlfresh corn kernels(or frozen)
- 1red bell pepper(diced)
- ½red onion(thinly sliced)
- 4 tablespoonsbutter
- 4garlic cloves(minced)
- 2lime(zest and juice)
- 1 teaspoonsmoked paprika
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlfresh cilantro(chopped)
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the shrimp dry with paper towels and season them with sea salt, black pepper, and smoked paprika, tossing gently to coat evenly.
Tip: Dry shrimp ensures better browning and caramelization during roasting.
- 2
Spread olive oil on a large rimmed baking sheet and arrange the corn, bell pepper, and red onion in a single layer. Roast for 5 minutes until the vegetables begin to soften slightly.
Tip: Pre-roasting vegetables helps them cook through while shrimp stays tender.
- 3
Remove the baking sheet from the oven and create space in the center. Add the seasoned shrimp and scatter minced garlic over everything.
Tip: Placing shrimp in the center prevents them from getting lost among vegetables.
- 4
Dot the surface with butter pieces and return to the oven for 12-15 minutes, stirring halfway through, until shrimp are pink and cooked through.
Tip: Shrimp cook quickly, so watch carefully to avoid overcooking.
- 5
Remove from the oven and immediately drizzle with fresh lime juice and sprinkle lime zest over the entire dish for brightness.
Tip: Adding citrus at the end preserves the fresh, vibrant flavor.
- 6
Taste and adjust seasonings as needed, then transfer to a serving platter and garnish generously with fresh cilantro before serving.
Tip: Cilantro adds a fresh herbaceous note that complements the butter and lime beautifully.
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