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

Garlic Butter Shrimp: The #1 Ultimate Easy Sheet Pan Dinner Recipe

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.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Yield: 4 servings
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.

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