Sheet-Pan Chili-Garlic Shrimp with Corn, Peppers & Heirloom Tomato Salad

Serves 4 · 18 min prep · 20 min cook

Ingredients

• 1.5 lb large raw shrimp peeled and deveined
• 3 tbsp olive oil
• 1.5 tsp chili powder
• 1 tsp smoked paprika
• 4 garlic cloves
• 1.25 tsp kosher salt
• 3 fresh corn ears
• 2 bell peppers
• 1 small red onion
• 1 lb heirloom tomatoes
• 1/3 cup fresh cilantro
• 2 tbsp lime juice
• 1 tsp honey

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment. Pat the shrimp completely dry. In a bowl toss shrimp with half the olive oil, chili powder, smoked paprika, minced garlic, and salt until evenly coated.
2. 2Husk the corn and cut the kernels from the cobs. Slice the bell peppers into strips and the red onion into wedges. Toss the corn, peppers, and onion with the remaining olive oil and salt on the sheet pan, spreading into an even layer.
3. 3Roast the vegetables 12 minutes until they begin to soften and the corn edges char lightly. Remove the pan and push vegetables to the sides.
4. 4Arrange the seasoned shrimp in a single layer in the center of the pan. Return to the oven and roast 6 to 8 minutes more until shrimp are pink, opaque, and just curled.
5. 5While the shrimp finish, roughly chop the heirloom tomatoes and cilantro. Whisk lime juice, honey, and salt in a small bowl, then toss with the tomatoes and cilantro to make a quick fresh salad.
6. 6Remove the sheet pan from the oven. Taste a piece of corn and adjust salt if needed. Squeeze any remaining lime over the hot shrimp and vegetables.
7. 7Spoon the chili-garlic shrimp and roasted corn-pepper mix onto plates. Top each portion with a generous scoop of the cool heirloom tomato salad so hot and cold elements contrast. Serve right away.