Ingredients
- Jumbo Shrimp (1 ½ pounds, peeled and deveined, tail-off): Shrimp are the star of this dish, offering a tender, juicy protein source. Their mild flavor allows them to absorb the seasoning and lemon zest beautifully.
- Extra-Virgin Olive Oil (2 tablespoons plus 2 teaspoons, divided): This oil not only helps coat the ingredients for even cooking but also enhances their natural flavors with its subtle fruity notes.
- Garlic (3 cloves, minced): Fresh garlic adds a robust, aromatic depth to the dish, enhancing the overall savoriness.
- Old Bay Seasoning (1 teaspoon): This iconic blend of celery salt, paprika, and spices is a staple for seafood dishes, bringing a savory, slightly spicy kick.
- Kosher Salt (1 teaspoon, divided): Essential for enhancing and balancing flavors throughout the recipe.
- Corn (4 ears, shucked and kernels removed): Fresh corn adds sweetness and a delightful crunch, especially when charred under the broiler.
- Grape or Cherry Tomatoes (1 pint): These burst during cooking, releasing their juices and creating a natural sauce that coats the shrimp and corn.
- Fresh Chives (2 tablespoons, chopped): Chives provide a mild onion flavor and a touch of freshness.
- Lemon (zest of 1 lemon, plus wedges for serving): Lemon zest brightens the dish with a zesty aroma, while the wedges offer a tangy finishing touch.
Instructions
- Preheat and Prepare the Oven: Begin by preheating your oven to broil on high. Position the rack about six inches from the heating element for optimal broiling. Line a sheet pan with foil to simplify cleanup later.
- Prepare the Corn: In a large mixing bowl, toss the fresh corn kernels with one tablespoon of olive oil and ½ teaspoon of kosher salt. This ensures the corn is evenly coated for charring. Spread the corn in a single, even layer on the prepared sheet pan.
- Broil the Corn: Place the sheet pan in the oven and broil for six to seven minutes. Stir the corn halfway through to promote even charring. Keep a close eye on it to prevent burning. The goal is to achieve golden-brown spots that enhance the corn’s natural sweetness. Once done, remove the pan from the oven and set it aside.
- Season the Shrimp: While the corn is broiling, pat the shrimp dry with a paper towel to ensure a good sear. Transfer the shrimp to a medium mixing bowl and drizzle with two teaspoons of olive oil. Add the minced garlic, Old Bay seasoning, lemon zest, and the remaining ½ teaspoon of kosher salt. Gently toss until the shrimp are evenly coated with the seasoning mixture.
- Combine and Broil: Spread the seasoned shrimp over the charred corn on the sheet pan. Add the cherry tomatoes, ensuring they are evenly distributed. Drizzle the remaining tablespoon of olive oil over the entire mixture. Return the sheet pan to the oven and broil for seven to eight minutes, or until the shrimp are opaque and cooked through, and the tomatoes begin to burst.
- Finish and Serve: Remove the sheet pan from the oven and sprinkle the dish with freshly chopped chives. Serve immediately with lemon wedges on the side for an extra burst of brightness.
Notes
- Shrimp Selection: Opt for fresh or frozen shrimp, ensuring they are deveined and peeled for convenience. If using frozen shrimp, thaw them thoroughly and pat dry before seasoning.
- Corn Substitution: If fresh corn isn’t available, frozen corn can be used. Simply thaw and pat dry to minimize excess moisture before broiling.
- Tomato Variations: Experiment with different types of tomatoes, such as heirloom or Campari, for unique flavor profiles.
- Make It Spicy: Add a pinch of cayenne pepper or a drizzle of sriracha for a spicier kick.
- Herb Alternatives: Swap chives with parsley, cilantro, or green onions for a different herbal note.
- Serving Suggestions: Pair this dish with a crusty baguette or garlic bread to soak up the juices. A light summer salad or grilled vegetables would also complement it beautifully.
- Prep Time: 15 minutes
- Cook Time: 15 minutes