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Broiled Shrimp, Corn and Tomatoes with Kimchi

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Tablespoon Kitchens
Updated Sep 20, 2016
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Get this easy, delicious sheet-pan supper on the table in less than 30 minutes, and spend the rest of your evening immersed in a book, a show, or anything else -- except dishes!

Broiled Shrimp, Corn and Tomatoes with Kimchi

  • Prep Time 15 min
  • Total 25 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 2 tablespoons butter, melted
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 lb uncooked deveined peeled large shrimp, tail shells removed
  • 1 cup cherry tomatoes, halved
  • 1 cup frozen whole kernel sweet corn, thawed
  • 1/2 cup kimchi, chopped
  • 6 green onions, greens and whites separated, sliced on the bias
  • 2 cups hot cooked white rice

Instructions

  • Step 
    1
    Move oven rack 4 inches from broiler. Set oven control to broil. Spray large rimmed sheet pan with cooking spray.
  • Step 
    2
    In large bowl, mix melted butter, chili garlic sauce, lime juice, honey and soy sauce. Add shrimp, tomatoes, corn, kimchi and green onion whites; toss to coat. Pour in even layer in pan. Broil 5 minutes; stir, then broil 2 to 3 minutes longer or until shrimp are pink and cooked through.
  • Step 
    3
    Serve shrimp mixture over rice. Top with reserved green onion greens.

Nutrition

330 Calories
7g Total Fat
24g Protein
43g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
170mg
57%
Sodium
840mg
35%
Potassium
580mg
17%
Total Carbohydrate
43g
14%
Dietary Fiber
3g
11%
Sugars
11g
Protein
24g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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