Garlic Butter Shrimp & Corn Tray

A bold and savory one-pan dish featuring shrimp and vegetables roasted in a flavor-packed garlic butter sauce with a sweet and tangy finish from roasted corn and lemon.

Equipment

• large, rimmed baking sheet
• parchment paper or aluminum foil
• large mixing bowl

Ingredients

• 1.5 lbs (about 680g) large raw shrimp, peeled and deveined (tails on or off, your preference)
• 4 ears of fresh corn, husked and cut into 2-inch rounds
• 1 large red bell pepper, cut into 1-inch chunks
• 1 large yellow or orange bell pepper, cut into 1-inch chunks
• 1 medium red onion, cut into wedges
• 4 cloves of garlic, minced
• 1/2 cup (1 stick) unsalted butter, melted
• Juice and zest of 1 lemon
• 2 tablespoons fresh parsley, chopped (plus more for garnish)
• 1 tablespoon fresh chives, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
• Kosher salt and freshly cracked black pepper, to taste
• Lemon wedges, for serving
• Fresh crusty bread, for soaking up the garlic butter sauce (optional)
• Extra chopped fresh parsley (optional)

Instructions

1. Preheat oven to 425°F (220°C) and line a large, rimmed baking sheet with parchment paper or aluminum foil.
2. In a large mixing bowl, combine melted butter, minced garlic, lemon zest, lemon juice, smoked paprika, red pepper flakes (if using), and half of the chopped parsley and chives. Whisk until well combined and season generously with salt and black pepper.
3. Add corn rounds, bell pepper chunks, and red onion wedges to the bowl. Toss thoroughly to ensure each piece is coated in the butter mixture.
4. Arrange the vegetables in a single, even layer on the prepared baking sheet. Roast for 15 minutes.
5. While vegetables roast, add raw shrimp to the same mixing bowl and toss to coat in any remaining butter. Add a drizzle of olive oil if too dry.
6. Remove pan from oven. Stir vegetables to flip them and push slightly to the sides to create space in the center. Arrange the butter-coated shrimp in the center in a single layer.
7. Return pan to the oven and roast for another 8-10 minutes, until shrimp are pink, opaque, and curled into a 'C' shape.
8. Remove from oven. Sprinkle remaining fresh parsley and chives over the tray. Gently toss to combine shrimp and vegetables with pan juices. Serve immediately with lemon wedges and crusty bread.

Notes

Using large or extra-large shrimp (16/20 or 21/25 count) is ideal. Fresh corn is best, but frozen or canned can be used (reduce vegetable roasting time by 5 minutes and add with shrimp). Don't skip the lemon juice and zest for balance. Can be made into a heartier meal by adding andouille sausage or diced chicken breast.

Nutrition

Calories: ~ 460 kcal · Total Fat: 28g · Saturated Fat: 16g · Trans Fat: 1g · Cholesterol: 245mg · Sodium: 520mg · Total Carbohydrates: 29g · Dietary Fiber: 4g · Total Sugars: 10g · Protein: 28g · Vitamin D: 1mcg · Calcium: 105mg · Iron: 2mg · Potassium: 600mg