Grilled Shrimp and Corn Casserole

Grilled Shrimp and Corn Casserole

This spiced-up grill casserole is perfect as a meal or as an appetizer for your backyard get-togethers. If you are not a fan of spicy foods, add just a pinch of cayenne to the dish. Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.

4-6 people
  • Ingredients

    1 1/2 lb mini potatoes, halved (750 g)

    1/3 cup sodium reduced vegetable broth or water (75 mL)

    3 Tbsp chopped fresh parsley, divided (45 mL)

    1/2 tsp pepper (2 mL)

    1 Tbsp canola oil (15 mL)

    2 cobs of corn, husked, each cut into 4 pieces (2)

    1 tsp chili powder (5 mL)

    1 lb large peeled shrimp (about 21- 25), thawed (500 g)

    1 tomato, diced (1)

    4 cloves garlic, minced (4)

    1/4 tsp cayenne (1 mL)

  • Directions
    1. In a foil or grill-safe baking dish, combine potatoes with broth, 2 Tbsp (30 mL) of parsley and pepper. Place on preheated medium-high grill, close lid and grill for 10 minutes, stirring once.
    2. In a bowl, combine corn with canola oil and chili powder. Open lid and mix corn into potatoes. Close lid and grill for 5 minutes.
    3. In same bowl, combine 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.

    Tip: For an extra special treat, add a splash of dry white wine when stirring in the shrimp.

Nutritional Analysis

Serving Size
1/4 of Recipe
Total Fat
5 g
Saturated Fat
0.5 g
160 mg
260 mg
41 g
6 g
0 g
23 g
1150 mg

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