Sheet Pan Shrimp Dinners
Ingredients: Frozen Shrimp, Asparagus, Garlic, Shallots, Corn on the Cob · 30 min cook time · 515kcal · ~₩26,300
Ingredients
450g Frozen Shrimp, 1bunch Asparagus, 4cloves Garlic, 2ea Shallots, 2ea Corn on the Cob, 1ea Lemon, 1bunch Lemon Balm (or Parsley), 1pinch Black Pepper, 1pinch Salt, 1tsp Garlic Powder, 1tsp Onion Powder, 1tsp Smoked Paprika, 2tbsp Olive Oil, 1tbsp Butter, 1bunch Fresh Mint, 1bunch Fresh Dill, 1ea English Cucumber, 1cup Plain Yogurt, 0.25cup Milk, 1tsp Mustard Seeds, 1tsp Celery Seeds, 1tsp Chili Flakes, 2ea Leeks, 1ea Red Chili, 1can Canned Chickpeas, 1tsp Harissa Powder, 1bunch Purple Basil
Instructions
1. Thaw frozen shrimp by covering them in cool, trickling water for about 10 minutes.
2. Prepare asparagus by removing the upper rubber band, rinsing, and cutting off woody ends. Place on a sheet pan.
3. Peel and chop garlic, then add it to the asparagus on the sheet pan.
4. Peel and cut shallots into large chunks, ensuring the root end is mostly intact to hold layers together. Add to the sheet pan.
5. Shuck corn on the cob. Set aside for later, as it will be added to the sheet pan towards the end of cooking.
6. Finely chop lemon balm (or parsley) and zest a lemon over the asparagus and garlic. Save the lemon for squeezing later.
7. Peel and devein the thawed shrimp using kitchen shears to snip along the back and peel off the shell. Rinse the peeled shrimp.
8. Blot shrimp dry with paper towels on the sheet pan to encourage better browning.
9. Season all ingredients on the sheet pan with pepper, salt (lightly on shrimp), garlic powder, onion powder, and smoked paprika. Drizzle with olive oil and toss to coat evenly. Ensure no pieces are overlapping.
10. Place the sheet pan under a preheated broiler/grill. Cook for about 6 minutes total, flipping shrimp and nudging asparagus/shallots halfway through.
11. Cut the lemon into wedges for serving.
12. Add corn on the cob to the sheet pan for the last 3-4 minutes of broiling to warm it up.
13. Remove the sheet pan from the oven. Melt butter on the corn and sprinkle with salt. Scatter lemon balm over the shrimp and toss.
14. For the second meal, prepare tzatziki sauce: grate garlic, zest and squeeze lemon juice, chop fresh mint and dill. Combine in a bowl with plain yogurt, salt, pepper, and olive oil. Stir well, adding milk to thin to a drizzling consistency. Cover and refrigerate.
15. Thaw a pound of shrimp as before.
16. Prepare seasoning for shrimp: crack whole mustard seeds, celery seeds, and chili flakes in a mortar and pestle to release flavor and help them stick.
17. Prepare leeks: remove outer layers, rinse, and cut off tops. Inspect for dirt and cut further down if necessary. Slice into thick rounds.
18. Slice a red chili and place on top of the leek rounds on the sheet pan for charring.
19. Slice the remaining cucumber thinly for fresh raw slices.
20. Peel and devein shrimp. Drain and rinse canned chickpeas.
21. Place shrimp, chickpeas, and leeks with chili on a sheet pan. Blot shrimp and chickpeas dry.
22. Season shrimp with cracked seeds. Season chickpeas with harissa powder. Season leeks with pepper. Salt all ingredients (lightly on shrimp and chickpeas). Drizzle with olive oil and toss to coat. Arrange flat and evenly spaced.
23. Broil for about 6-7 minutes, flipping shrimp and tossing chickpeas halfway through until shrimp are cooked and chickpeas are crunchy.
24. Remove from oven. Add fresh cucumber slices and scatter purple basil leaves over the pan. Drizzle with tzatziki sauce.
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