Sheet Pan Garlic Butter Shrimp and Corn
Garlic butter shrimp and sweet corn roast together on one sheet pan for a quick, lemony dinner ready in about 25 minutes.
Prep: 10 min · Cook: 12 min · Yield: 4 · Method: Oven
Ingredients
- 1 lb shrimp
- 3 cups corn kernels
- 3 tbsp unsalted butter
- 3 cloves garlic
- 1 lemon
- 0.25 cup fresh parsley
- 0.75 tsp kosher salt
- 0.25 tsp black pepper
Cooking instructions
- Preheat the oven to 425°F. Melt the butter, then stir in the minced garlic, salt, and pepper. (about 5 min) — 425°F
- Spread the corn on a large rimmed sheet pan and drizzle with half of the garlic butter. Roast for 5 minutes. (about 5 min) — 425°F
- Add the shrimp to the pan, drizzle with the remaining garlic butter, and roast until the shrimp are opaque, firm, and reach 145°F in the thickest part, 6 to 8 minutes. (about 8 min) — 425°F
- Squeeze the lemon over the shrimp and corn, sprinkle with parsley, and toss gently on the hot pan before serving. (about 1 min) — 425°F