Grilled shrimp and corn casserole

Watch the video to make this easy, seasonal weeknight dinner.
Recipe and photo provided by CanolaEatWell.com
300 cal Serves 4-6
Prep time 0h 15m
Cook time 0h 23m
Total time 0h 38m
Grilled shrimp and corn casserole in a square red serving dish with tongs

Ingredients

Directions

  1. 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.

  2. 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.

  3. 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

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