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Shrimp & Corn Sheet Pan dinner

anyone else suffer with no-idea-what-to-cook feelings? An almost daily struggle of what to make that everyone will love, is balanced, simple, not boring, not basic and doesn’t require a ton of dirty dishes! This is one of those dinners that ticks ALL the boxes.
Serves four but really easy to scale up or down.

[ingredients title=”Ingredients”]

  • 1 lb. baby potatoes
  • 1 lb. raw medium shrimp, deveined
  • 4 ears of corn, cut into slices
  • 1 cup green beans
  • 5 cloves of garlic, finely chopped
  • 1 tbsp smoked paprika
  • 1/4 cup melted butter
  • 2 tbsp extra-virgin olive oil
  • salt
  • Freshly ground black pepper
  • 2 tbsp Chadon Beni (or cilantro), chopped
  • lemon wedges


[ingredients title=”Sauce – just mix!”]

  • 1/4 cup sour cream
  • 1/4 cup mayo
  • zest of half a lemon
  • juice of half a lemon
  • smoked paprika
  • salt to taste


[directions title=”Directions”]

  1. Preheat oven to 425°. In a large pot of salted boiling water, cook potatoes until just tender, about 10 minutes. Take out potatoes and place green beans in for just about a minute, remove and wash. In still boiling water place slices of corn and boil for about 4 minutes. Shrimp cooks very quickly so everything else is partially cooked before.
  2. In a large bowl, combine cooked potatoes, shrimp, corn, garlic, paprika, melted butter, and oil and season with salt and pepper. Toss until combined, then place on baking sheets.
  3. Bake until shrimp is cooked through and corn is tender, 13 to 15 minutes.
  4. serve with sauce and lemon wedges


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