Are you searching for a vibrant, healthy, and incredibly flavorful dinner that comes together on a single pan with minimal cleanup? A meal that looks and tastes like a gourmet dish from a Mediterranean restaurant but is ready in under 30 minutes? Your search is over. This Garlic Butter Shrimp and Corn Sheet Pan Dinner is your new weeknight hero.
This is your ultimate guide to creating a spectacular and complete meal using the magic of your oven’s broiler. We’ll show you how to roast sweet corn and crisp fennel to perfection, then add plump shrimp and juicy cherry tomatoes tossed in a luscious garlic-butter-lemon sauce. Finished with fresh herbs and salty feta, this Garlic Butter Shrimp dish is a true symphony of flavors.
What makes this recipe so special is its incredible efficiency and its focus on fresh, whole-food ingredients. It’s the perfect, low-stress way to get a healthy and delicious dinner on the table, even on the busiest of nights. Get ready to fall in love with your new favorite sheet pan dinner.
Table of Contents
Table of Contents
The Magic of the Broiler: Your Secret to a Fast, Flavorful Meal
The secret to this quick and delicious Garlic Butter Shrimp recipe is using your oven’s broiler. A broiler provides intense, direct, top-down heat, similar to a grill. This high-heat cooking method does two amazing things for this dish:
- Speed: The broiler cooks everything incredibly fast. The vegetables become crisp-tender and the shrimp cook through in just a matter of minutes.
- Caramelization & Char: The intense heat gives the corn, fennel, and tomatoes beautiful, slightly browned and charred spots, which adds a layer of smoky, complex flavor that you can’t get from regular baking.
Pro-Tip for Broiling: Your broiler is powerful! It’s best to place your oven rack in the upper-third of the oven, not right at the very top. This gives the food a little space and helps prevent it from burning before it has a chance to cook. Always keep a close eye on your food when broiling, as things can go from perfectly cooked to burnt in under a minute!
The Key Ingredients for Your Sheet Pan Dinner
This recipe for Garlic Butter Shrimp uses a handful of fresh, vibrant ingredients to create a taste of the Mediterranean.
- Large Shrimp: The star of the show! Using large, peeled, and deveined shrimp is a fantastic shortcut that makes this meal even faster.
- The Vegetables:
- Fresh Corn & Fennel: This is a brilliant combination. The sweet corn and the slightly crunchy, anise-like flavor of the fennel are a perfect match. Don’t throw away the green, wispy fennel fronds—we use them as a fresh herb garnish at the end!
- Cherry Tomatoes: These burst under the broiler, releasing their sweet juices and helping to create a light, fresh sauce right on the pan.
- The Garlic Butter Sauce: This is where all the flavor comes from. A simple but powerful combination of melted butter, minced garlic, fresh lemon zest, and a pinch of red pepper flakes creates a sauce that is rich, bright, and has a gentle kick of heat.
- The Toppings: A final sprinkle of salty, crumbled feta cheese and torn fresh basil leaves adds a creamy, fresh finish that ties the whole dish together.
Step-by-Step Guide to Your Garlic Butter Shrimp Sheet Pan Dinner
This easy, all-in-one meal comes together right on a single baking sheet.
- Preheat and Prep: Position an oven rack in the upper third of your oven and preheat the oven to broil. Line a large, rimmed baking sheet with aluminum foil for the easiest possible cleanup.
- Broil the First Layer of Veggies: On your prepared baking sheet, toss the fresh corn kernels, thinly sliced fennel, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of the red pepper flakes. Spread everything into an even layer.
- First Cook: Broil for about 8 minutes, tossing the vegetables halfway through, until they are crisp-tender and are starting to get some nice browned spots. When done, remove the baking sheet from the oven.
- Make the Garlic Butter Sauce: While the veggies are broiling, prepare your sauce. In a medium bowl, stir together the melted butter, minced garlic, lemon zest, 1/4 teaspoon of salt, and the remaining 1/4 teaspoon of red pepper flakes until they are well combined.
- Coat the Shrimp and Tomatoes: Add the peeled and deveined shrimp and the whole cherry tomatoes to the bowl with the garlic butter sauce. Toss everything together until the shrimp and tomatoes are evenly coated.
- Add to the Pan: Spread the shrimp and tomato mixture in a single layer over the top of the partially cooked corn and fennel on the baking sheet.
- Final Cook: Return the baking sheet to the oven and broil for about 6 more minutes. Your Garlic Butter Shrimp dinner is done when the shrimp are pink, opaque, and cooked through, and the tomatoes have started to burst.
- Garnish and Serve: Remove the pan from the oven. Top the entire dish with the reserved fennel fronds, the crumbled feta cheese, and the torn fresh basil leaves. Serve immediately with lemon wedges on the side for a final, zesty squeeze.
The Ultimate Garlic Butter Shrimp and Corn Sheet Pan Dinner
A quick and flavorful one-pan weeknight meal, this sheet pan dinner is cooked entirely under the broiler. A base of fresh corn kernels and thinly sliced fennel is broiled until tender-crisp. Then, shrimp and cherry tomatoes, tossed in a rich garlic-butter and lemon zest sauce, are added on top and broiled until the shrimp are cooked through and the tomatoes begin to burst. The finished dish is garnished with crumbled feta cheese, fresh basil, and reserved fennel fronds.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Broiling
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 4 ears of corn, shucked and kernels removed
- 1 bulb fennel, cored and thinly sliced, plus 1/4 cup fennel fronds for garnish
- 1 tablespoon olive oil
- Kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 6 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- Zest of 1 lemon, plus wedges for serving
- 1 1/4 pounds large peeled and deveined shrimp, tails removed
- 1 pint cherry tomatoes (about 10 ounces)
- 1/2 cup crumbled feta
- 1/2 cup lightly packed fresh basil leaves, torn
Instructions
- Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
- On the prepared baking sheet, toss the corn kernels, sliced fennel, olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of the red pepper flakes until everything is evenly coated. Spread into an even layer.
- Broil for about 8 minutes, tossing halfway through, until the vegetables are crisp-tender and starting to brown in spots. Remove the baking sheet from the oven.
- Meanwhile, in a medium bowl, stir together the melted butter, minced garlic, lemon zest, 1/4 teaspoon of salt, and the remaining 1/4 teaspoon of red pepper flakes until combined.
- Add the shrimp and cherry tomatoes to the garlic butter mixture and toss to combine.
- Spread the shrimp and tomato mixture evenly on top of the broiled corn and fennel.
- Return the baking sheet to the oven and broil for about 6 more minutes, until the shrimp are opaque throughout and the tomatoes start to burst.
- Remove from the oven and top with the reserved fennel fronds, crumbled feta cheese, and torn basil leaves.
- Serve immediately with lemon wedges for squeezing.
Notes
- Lining the baking sheet with aluminum foil makes for significantly easier cleanup.
- This recipe uses a two-stage broiling process to ensure the vegetables and shrimp are cooked perfectly without overcooking.
- Keep a close watch on the food while it’s under the broiler, as it can go from browned to burnt very quickly.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550-650
- Sugar: 10-15 g
- Sodium: 800-1000 mg
- Fat: 35-45 g
- Saturated Fat: 18-22 g
- Trans Fat: 0 g
- Carbohydrates: 25-30 g
- Fiber: 6-8 g
- Protein: 30-35 g
- Cholesterol: 250-300 mg
Storage and Leftovers
This dish is best enjoyed fresh, right after it’s made. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The leftover Garlic Butter Shrimp and veggies are delicious served cold over a bed of fresh greens for a fantastic lunch salad.
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Conclusion: A Perfect, Healthy Weeknight Win
This Garlic Butter Shrimp and Corn Sheet Pan Dinner is the perfect proof that you don’t need a lot of time or a lot of dishes to create a healthy, sophisticated, and incredibly delicious meal. The combination of sweet, savory, spicy, and fresh flavors makes it a true standout dish that is perfect for any night of the week. Enjoy this fresh and easy taste of summer!
Frequently Asked Questions (FAQs)
My shrimp are tough and rubbery. What did I do wrong?
Tough shrimp is almost always a sign of overcooking. Shrimp cook very quickly, especially under the high heat of a broiler. They are perfectly cooked when they turn pink and opaque and curl into a “C” shape. If they curl into a tight “O” shape, they are likely overcooked.
Can I use a different kind of seafood?
Yes! This recipe would also be fantastic with bay scallops or chunks of a firm white fish like cod or halibut. Just be aware that the cooking time may need to be adjusted slightly.
What other vegetables would work well in this sheet pan dinner?
This recipe is very versatile. Thinly sliced red onion, chopped asparagus spears, or sliced bell peppers would all be delicious additions. Just add them to the pan along with the corn and fennel during the first broiling step