Grilled shrimp and corn casserole
Watch the video to make this easy, seasonal weeknight dinner.
300 cal
Serves 4-6
Prep time
0h 15m
Cook time
0h 23m
Total time
0h 38m
Ingredients
Directions
-
Step 1
In a foil or grill safe baking dish, toss potatoes with broth, 2 tbsp (25 mL) of the parsley and pepper. Place on preheated medium-high grill; close lid and grill for 10 minutes, stirring once. -
Step 2
In a bowl, toss corn with oil and chili powder. Open lid and stir corn into potatoes. Close lid and grill for 5 minutes. -
Step 3
In same bowl, toss shrimp with tomato, garlic and cayenne. Open lid and stir vegetables. Stir in shrimp mixture; close lid and grill for about 8 minutes or until shrimp are firm and pink and potatoes are tender. Sprinkle with remaining parsley to serve.
Tips
-
For an extra special treat, add a splash of dry white wine when stirring in the shrimp.
Nutritional information
Per serving (1 of 4)
- Calories
- 300
- Protein
- 23 g
- Sodium
- 260 mg
- Potassium
- 1150 mg
- Total fat
- 5 g
- Saturated fat
- .5 g
- Cholesterol
- 160 mg
- Carbohydrates
- 41 g
- Fibre
- 6 g
- Sugars
- 6 g
- Added sugars
- 0 g
