Shrimp Baked with Corn, Tomatoes and Cumin Recipe

Name: Shrimp Baked with Corn, Tomatoes and Cumin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 1 small onion, finely chopped; 2 teaspoons ground cumin; 1 teaspoon ground coriander; Salt and freshly-ground black pepper to taste; 2 cups uncooked corn kernels; 1 ripe medium-size tomato, seeded, juiced and finely chopped; 2 tablespoons lemon juice; 1 1/2 pounds large shrimp, shelled and deveined (about 36 shrimp); 1 tablespoon chopped fresh coriander

Servings: persons

6 tablespoons unsalted butter
1 small onion, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
Salt and freshly-ground black pepper to taste
2 cups uncooked corn kernels
1 ripe medium-size tomato, seeded, juiced and finely chopped
2 tablespoons lemon juice
1 1/2 pounds large shrimp, shelled and deveined (about 36 shrimp)
1 tablespoon chopped fresh coriander

1
Preheat broiler.
2
Melt the butter in a small saucepan.
3
Add the onion and cook until the onion is soft but not brown.
4
Stir in the cumin and ground coriander.
5
Season to taste with salt and pepper.
6
Combine half the butter mixture with the corn kernels and tomatoes and spread this mixture in the bottom of a shallow baking dish with about six cups capacity.
7
Arrange the shrimp in a single layer on the bed of corn and tomato.
8
Add lemon juice to remaining butter mixture.
9
Pour over shrimp.
10
Place dish under a hot broiler and cook until shrimp turn pink and edges begin to brown.
11
Serve at once, sprinkled with chopped coriander.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 1 small onion, finely chopped, 2 teaspoons ground cumin, 1 teaspoon ground coriander, and more.

Yes, Shrimp Baked with Corn, Tomatoes and Cumin falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Baked with Corn, Tomatoes and Cumin

How did you like this recipe?

Frequently Asked Questions