Description
Baked Shrimp with Corn and Tomatoes is a vibrant dish that brings the taste of summer to your table. Juicy shrimp are combined with sweet corn and ripe cherry tomatoes, all baked to perfection with aromatic garlic and a splash of lemon juice. This easy, colorful recipe transforms any meal into a festive occasion, making it perfect for both casual dinners and special gatherings.
Ingredients
Scale
- 1 lb large shrimp, deveined and peeled
- 2 cups fresh corn kernels (about 2 ears of corn)
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, minced
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
- Fresh herbs (basil or parsley) for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly spray a baking dish with nonstick cooking spray.
- In a large bowl, combine shrimp, corn, cherry tomatoes, garlic, olive oil, lemon juice, salt, and pepper. Toss until well coated.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 15-20 minutes or until the shrimp are pink and opaque.
- Serve warm, garnished with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 190mg