Best 3 Shrimp Scampi Green Bean And Corn Sheet Pan Dinner Recipes
Seafood lovers, get ready for a delightful culinary adventure with our "Shrimp Scampi Green Bean and Corn Sheet Pan Dinner" recipe. This one-pan dish combines the succulent flavors of shrimp, green beans, and corn with a zesty scampi sauce, creating a vibrant and flavorful meal that's not only easy to make but also packed with nutrients. Whether you're craving a quick weeknight dinner or a fun weekend feast, this shrimp scampi sheet pan meal will surely satisfy your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
GARLIC BUTTER SHRIMP AND CORN SHEET PAN DINNER
This sheet pan dinner is loaded with summer corn, tomatoes, fennel and shrimp. The whole thing is broiled together, so you can have it on the table in a flash. Top with feta, fresh basil and a squeeze of lemon juice for the perfect summer weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
- Toss the corn, fennel, olive oil, 1/2 teaspoon salt and 1/4 teaspoon of the red pepper flakes on the prepared baking sheet until evenly coated and combined. Spread into an even layer. Broil until crisp-tender and starting to brown in spots, tossing halfway through, about 8 minutes. Remove from the oven.
- Meanwhile, stir the melted butter, garlic, lemon zest, 1/4 teaspoon salt and remaining 1/4 teaspoon red pepper flakes together in a medium bowl until combined. Add the shrimp and tomatoes and toss to combine. Spread the shrimp mixture on top of the corn and fennel, then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 6 minutes.
- Top with the reserved fennel fronds, feta and basil. Serve with lemon wedges for squeezing.
SHEET-PAN SHRIMP SCAMPI
This has all the garlicky, lemony flavors of classic shrimp scampi, but is cooked on a sheet pan instead of a skillet. This allows the lemon to char and caramelize, and gives the shrimp a condensed, deep flavor from roasting at high heat. Serve it with crusty bread for dipping, or over pasta to absorb the sauce, and with more lemon juice and red pepper flakes showered on top for pizzazz.
Provided by Melissa Clark
Categories seafood, main course
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Position a broiler rack 4 inches from heating element, then heat the broiler. If your oven is separate from your broiler, heat the oven to 450 degrees.
- Slice one of the lemons 1/4-inch thick, removing the seeds. Arrange lemon slices in a single layer on a rimmed baking sheet. Cut the other lemon into wedges and reserve for serving.
- Brush lemon slices generously with oil and sprinkle lightly with salt. Carefully pour wine onto baking sheet, avoiding pouring directly over lemon slices.
- Transfer pan to the oven or broiler, and broil until the tops of the lemon slices are caramelized and charred in spots, and the wine has reduced by half, 6 to 12 minutes. (Broilers vary a lot in their intensity, so watch carefully.) If your broiler is in your oven, turn off the broiler and heat oven to 450 degrees. (It should heat up quickly since the broiler's been on.)
- Meanwhile, in a medium pot over medium heat, melt the butter. Remove from heat and add shrimp, garlic, 3/4 teaspoon salt, the red-pepper flakes and black pepper; toss well to coat shrimp with butter.
- Transfer shrimp mixture to the baking sheet, and spread shrimp in an even layer on top of the lemon slices. Roast until shrimp are cooked through, 3 to 5 minutes. Toss lemons and shrimp well, taste, and add more salt if needed. Transfer shrimp, lemons and any pan juices to a serving platter and sprinkle with parsley, basil and more red-pepper flakes. Serve immediately, with lemon wedges for squeezing.
SHEET PAN SHRIMP SCAMPI
When you want to make a knockout dinner without dirtying a bunch of pans, this is it. The whole meal--veggies, garlicky shrimp and crusty French bread--comes together on a single sheet pan, so all you have to do is set the table and pour the wine.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Put the squash and zucchini on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until golden, about 15 minutes.
- Meanwhile, combine the butter, red pepper flakes, garlic, lemon zest, 2 tablespoons olive oil, 1/2 teaspoon salt and a couple of grinds of pepper in a large microwave-safe bowl and microwave until the butter is melted, about 1 minute. Drizzle the bread evenly with 2 tablespoons of the butter mixture and sprinkle with the cheese; set aside. Toss the shrimp with the remaining butter mixture.
- After the squash and zucchini have roasted for 15 minutes, remove the baking sheet and flip the vegetables, moving them to the center third of the baking sheet. Put the bread on one outer third of the baking sheet and the shrimp on the other. Slide the vegetables closer to the bread so that the shrimp is in a single, even layer. (This is to ensure even cooking.) Return to the oven and cook until the shrimp are cooked through and the bread is golden, 10 to 12 minutes.
- Sprinkle with parsley and serve with lemon wedges.
Tips:
- Choose the right shrimp. For this recipe, medium or large shrimp are best. Avoid using shrimp that are too small, as they will overcook easily.
- Clean the shrimp properly. Be sure to remove the heads, tails, and shells from the shrimp before cooking. You can also devein the shrimp, if desired.
- Use fresh vegetables. Fresh green beans and corn will give your dish the best flavor. If you don't have fresh vegetables on hand, you can use frozen vegetables instead.
- Don't overcrowd the sheet pan. When roasting the vegetables and shrimp, make sure to spread them out in a single layer on the sheet pan. This will help them to cook evenly.
- Season the shrimp and vegetables well. Use a combination of salt, pepper, and garlic powder to season the shrimp and vegetables. You can also add other herbs and spices, such as paprika, oregano, or cumin.
- Roast the shrimp and vegetables until they are cooked through. The shrimp should be cooked until they are opaque and the vegetables should be tender. The cooking time will vary depending on the size of the shrimp and vegetables.
Conclusion:
This shrimp scampi green bean and corn sheet pan dinner is a quick and easy weeknight meal that is packed with flavor. The shrimp are cooked to perfection and the vegetables are roasted until they are tender and slightly charred. This dish is sure to be a hit with the whole family.
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