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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Shrimp Baked with Corn, Tomatoes and Cumin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions