Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty: Easy
Intensities (The Flavor Profile)
Flavor Intensity: Medium-High. The flavor is bold and savory with a sweet and tangy finish from the roasted corn and lemon.
Garlic Intensity: Medium. The garlic mellows beautifully as it roasts, infusing the butter and shrimp without being overpowering.
Spice Level: Mild (optional). A pinch of red pepper flakes adds a subtle warmth without making the dish spicy.
Ingredients
For the Tray Bake
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
For Serving (Optional but Highly Recommended)
Fresh crusty bread, for soaking up the garlic butter sauce
Extra chopped fresh parsley
Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to a high heat of 425°F (220°C). This high temperature is crucial for achieving a good roast on the vegetables and cooking the shrimp perfectly without steaming them. Line a large, rimmed baking sheet with parchment paper or aluminum foil for the easiest cleanup.
Step 2: Prepare the Flavor Base
In a large mixing bowl, combine the 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 everything is well combined. This is the glorious, flavor-packed garlic butter that will be the soul of your dish. Season generously with a pinch of salt and a few grinds of black pepper. Remember, this will season all the ingredients, so be bold.
Step 3: Toss the Vegetables
To the bowl with the garlic butter, add the corn rounds, bell pepper chunks, and red onion wedges. Use your hands or a large spoon to toss everything thoroughly, ensuring each piece of vegetable is beautifully coated in the butter mixture. This is a key step for even flavor distribution.
Step 4: Roast the Vegetables
Arrange the vegetables in a single, even layer on your prepared baking sheet. Don’t overcrowd the pan; if the vegetables are piled on top of each other, they will steam instead of roast, and you won’t get that beautiful caramelization. Slide the pan into the preheated oven and roast for 15 minutes.
Step 5: Prepare the Shrimp
While the vegetables roast, take the bowl you used for mixing (don’t wash it yet!). There should be some delicious garlic butter remnants left at the bottom. Add the raw shrimp to this same bowl and toss them to coat in any remaining butter. If it’s too dry, you can add a drizzle of olive oil. The shrimp will now be infused with the same wonderful flavors.
Step 6: Add the Shrimp to the Pan
After the vegetables have had their initial 15-minute roasting time, remove the pan from the oven. The corn should be starting to brown in spots, and the onions should be turning translucent. Give the vegetables a quick stir to flip them, then push them slightly to the sides to create space in the center. Arrange the butter-coated shrimp in the center of the pan in a single layer.
Step 7: The Final Roast
Return the pan to the oven and roast for another 8-10 minutes. The shrimp are done when they are pink, opaque, and have curled into a ‘C’ shape. Be careful not to overcook them, as they can become tough and rubbery. The total cook time will depend on the size of your shrimp; large shrimp will take about 8 minutes, while extra-large might need the full 10.
Step 8: Finish and Serve
Remove the pan from the oven. The aromas at this point will be heavenly. Sprinkle the remaining fresh parsley and chives over the entire tray for a pop of color and freshness. Give everything a gentle toss to combine the shrimp and vegetables with the pan juices. Serve immediately, straight from the pan for a rustic feel, or transfer to a platter. Don’t forget to serve with lemon wedges on the side for a final squeeze of brightness and plenty of crusty bread for dipping into that incredible, buttery sauce.
Chef’s Notes & Tips
Shrimp Size: Using large or extra-large shrimp (16/20 count or 21/25 count) is ideal as they are meaty and hold up well to the high heat. Smaller shrimp will cook much faster, so adjust the final roasting time accordingly.
Fresh Corn is Best: This recipe really shines with fresh, in-season corn. However, you can use frozen corn kernels (thawed and patted dry) or even canned corn (drained) in a pinch. If using frozen or canned, reduce the roasting time for the vegetables by about 5 minutes and add them to the pan with the shrimp.
Make it a Meal: To turn this into a heartier, complete meal, you can add chunks of andouille sausage or diced chicken breast to the pan. If adding chicken, roast it with the vegetables from the beginning. For sausage, add it with the shrimp.
Don’t Skip the Lemon: The fresh lemon juice and zest are critical. They cut through the richness of the butter and add a bright, acidic balance that elevates the entire dish.
Nutrition Information
Please note: The following nutritional information is an estimate based on the ingredients listed and the assumption that all the butter is consumed. The actual values will vary depending on the specific brands and sizes of ingredients you use.
Nutrient Amount Per Serving
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