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Broiled Shrimp, Corn and Tomatoes with Kimchi

Prep 15 min
Total 25 min
Servings 4

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! MORE+ LESS-

By Tablespoon Kitchens

September 20, 2016

Ingredients

tablespoons butter, melted

tablespoons chili garlic sauce

tablespoon fresh lime juice

tablespoon honey

tablespoon soy sauce

lb uncooked deveined peeled large shrimp, tail shells removed

cup cherry tomatoes, halved

cup frozen whole kernel sweet corn, thawed

1/2

cup kimchi, chopped

green onions, greens and whites separated, sliced on the bias

cups hot cooked white rice

Steps

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1

Move oven rack 4 inches from broiler. Set oven control to broil. Spray large rimmed sheet pan with cooking spray.
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.
3

Serve shrimp mixture over rice. Top with reserved green onion greens.

Expert Tips

Chili garlic sauce is both more flavorful and more subtle than its popular friend, Sriracha, but it delivers heat and pep to dishes just as easily!
To halve cherry tomatoes, cut straight down through their stem side for the prettiest presentation.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 60

% Daily Value

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;