Juicy shrimp baked in a rich garlic butter sauce with sweet corn—fast, flavorful, and perfect for weeknights.
🛒 Ingredients (Serves 3–4)
- 500 g (1 lb) shrimp, peeled & deveined
- 1½ cups corn (fresh, frozen, or canned—drained)
- 3 tablespoons butter, melted
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- ½ teaspoon paprika
- ½ teaspoon chili flakes (optional)
- Salt & black pepper to taste
- 2 tablespoons fresh parsley, chopped
👩🍳 Instructions
- Preheat oven
Set to 200°C (400°F) and lightly grease a baking dish. - Prepare sauce
In a bowl, mix melted butter, garlic, lemon juice, paprika, chili flakes, salt, and pepper. - Assemble
- Spread corn evenly in the dish
- Arrange shrimp on top
- Pour garlic butter mixture over everything
- Bake
Bake for 10–12 minutes, until shrimp are pink and cooked through. - Finish & serve
- Sprinkle with fresh parsley
- Serve immediately with extra lemon wedges
🍽️ Serving Ideas
- Serve over rice, pasta, or quinoa
- Pair with crusty bread to soak up the sauce
- Add a fresh salad on the side
🧮 WW Points Estimate
- ~4–6 points per serving (mostly from butter)
🔄 Ways to Lighten It Up
- Use less butter or swap part with olive oil
- Add more shrimp and corn for volume
- Skip butter and use garlic lemon broth style
❓ FAQs
Can I use frozen shrimp?
Yes 👍 Just thaw and pat dry before baking.
How do I avoid overcooking shrimp?
- Don’t exceed baking time
👉 Shrimp cook very quickly
Can I make it spicy?
- Add extra chili flakes or cayenne
Can I meal prep it?
- Best eaten fresh, but keeps 1–2 days refrigerated
💡 Tips
- Use large shrimp for best texture
- Add a sprinkle of Parmesan for a cheesy twist
- Finish with extra lemon for brightness