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The Ultimate Garlic Butter Shrimp and Corn Sheet Pan Dinner

A healthy serving of the Garlic Butter Shrimp and Corn dinner in a bowl.

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.

Ingredients

Scale
  • 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

  1. Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
  2. 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.
  3. 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.
  4. 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.
  5. Add the shrimp and cherry tomatoes to the garlic butter mixture and toss to combine.
  6. Spread the shrimp and tomato mixture evenly on top of the broiled corn and fennel.
  7. 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.
  8. Remove from the oven and top with the reserved fennel fronds, crumbled feta cheese, and torn basil leaves.
  9. 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

Find it online: https://cookupjoy.com/garlic-butter-shrimp/