Grilled shrimp and corn casserole

Watch the video to make this easy, seasonal weeknight dinner
Recipe and photo provided by Canola Eat Well
Grilled shrimp and corn casserole in a square red serving dish with tongs
4-6 servings / 38 min

Prep 15 min / Cook 23 min

  • 1 1/2 lb (750 g) mini potatoes, halved
  • 1/3 cup (75 mL) sodium reduced vegetable broth or water
  • 3 tbsp (45 mL) chopped fresh parsley, divided
  • 1/2 tsp (2 mL) pepper
  • 1 tbsp (15 mL) canola oil
  • 2 cobs of corn, husked, each cut into 4 pieces
  • 1 tsp (5 mL) chili powder
  • 1 lb (500 g) large (21/25) peeled shrimp, thawed
  • 1 tomato, diced
  • 4 cloves garlic, minced
  • 1/4 tsp (1 mL) cayenne
  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. 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. 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.

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

Nutritional info per serving (1 of 4)
  • Calories 300
  • Protein 23 g
  • Total fat 5 g
    Saturated fat .5 g
    Cholesterol 160 mg
  • Carbohydrates 41 g
    Fibre 6 g
    Sugars 6 g
    Added sugars 0 g
  • Sodium 260 mg
  • Potassium 1150 mg

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