Shrimp with Spicy Confetti-Corn (Sheet-pan)

The key to getting dinner on the table quickly (especially on busy weekdays) is to turn to staples for oomph. This dish relies on pickled peppers and frozen shrimp and comes together quickly. You can opt to serve on salad and chips as pictured, or you can serve with rice or your favorite grain.

A few notes: with pickled pepperoncini, grab a jar of the sliced variety. If not available, use kitchen sheers to snip into rings. Also, you have the option of mild or spicy with pepperoncini. If you want to crank it up a notch, reach for pickled jalapenos.

The corn can be cut from cobs, if that's an option for you. When living outside of the U.S. and EU, we have found that most fresh corn is a bit tougher, and not like the sweet corn we find readily in the States during the summer months. Frozen corn can be found year-round pretty much all over the globe, and is a great option.

Frozen individually quick (IQF) frozen shrimp is a great protein staple to keep in your freezer. I have different sizes handy so I have options depending on what I am cooking. The roasting times below are for large shrimp; if yours are smaller size, your roasting time may be shorter.

Shrimp with Spicy Confetti-Corn (Sheet-pan)

Yield: 4 - 5 servings

Ingredients

2 pounds large shrimp, peeled and deveined

1 ¾ teaspoons fine sea or table salt

2 tablespoons tahini

¼ cup finely chopped parsley, plus more for garnish

1 garlic clove, finely grated or minced

⅓ cup chopped pickled pepperoncini, sliced, plus brine from the jar

2 bell peppers, different colors, cut into 1/2 inch strips and then into 1-inch lengths

4 cups fresh or frozen corn kernels (from about 4 ears)

3 tablespoons olive oil, plus more for drizzling

For serving

Salad, if desired

Tortilla chips, if desired

Favorite grain, if desired

2 avocados, cut into cubes

Instructions

Season the shrimp all over with ¾ teaspoon of salt. In a large bowl, stir together the tahini, parsley, garlic and 2 tablespoons pepperoncini brine. Add the shrimp to the marinade. Cover and refrigerate for 30 minutes while you prep the veggies and start roasting.

Heat oven to 425 degrees.

Line a baking sheet with foil, for easy cleanup (optional); Set aside.

In a medium bowl, toss together peppers, corn, pickled pepperoncini, olive oil, and remaining 1 teaspoon salt. Spread evenly onto a baking sheet.

Roast for 20 minutes, or until peppers are starting to brown and everything is fragrant. Spoon shrimp evenly over the corn mixture. Continue to roast until the chicken is cooked through, 15 - 20 minutes longer

Serve with salad and chips, or your favorite grain. Top with avocado.

Enjoy!