Pan-Seared Shrimp with Charred Corn and Lime

Name: Sheet Pan Lemon Dill Shrimp and Broccoli
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb shrimp; 4 cups broccoli florets; 1 tbsp olive oil; 1 lemon; 2 tbsp fresh dill; 2 cloves garlic; 0.75 tsp kosher salt; 0.25 tsp black pepper

Chef

Method

1
Pat the shrimp dry with paper towels and season them with the smoked paprika, half the salt, and the black pepper.
2
Heat one tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Add the corn in an even layer and cook without stirring until charred and golden brown.
6 min
3
Mince the garlic and add it to the corn, stirring constantly until fragrant.
1 min
4
Remove the corn mixture from the skillet and set aside. Add the remaining tablespoon of oil to the same skillet.
5
Place the shrimp in the skillet in a single layer and sear until opaque and pink throughout, turning once.
4 min
6
Return the corn to the skillet with the shrimp, pour in the lime juice, and toss everything together until heated through.
2 min
7
Remove from heat, stir in chopped cilantro, and serve immediately.

Sheet Pan Lemon Dill Shrimp and Broccoli

Next recipe

Feed

4 servingsAmerican

Sheet Pan Lemon Dill Shrimp and Broccoli

Cook

0

quickdinner

Method

1
Preheat the oven to 425°F. Pat the shrimp dry. Cut the lemon in half; zest one half and cut the other into wedges. Mince the garlic and chop the dill.
220°C
2
Toss the broccoli with 2 teaspoons olive oil, half the garlic, 1/2 teaspoon salt, and the pepper. Spread it on a sheet pan and roast for 10 minutes.
10 min220°C
3
Toss the shrimp with the remaining olive oil, garlic, lemon zest, dill, and remaining salt. Add the shrimp to the hot sheet pan, spreading them in a single layer.
220°C
4
Roast until the shrimp are opaque and reach 145°F in the thickest part, 6 to 8 minutes.
8 min220°C
5
Squeeze lemon juice over the shrimp and broccoli, then serve with the lemon wedges.