Crispy Baked Shrimp with Golden Potato & Corn Medley

Method

1. 1

   Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper, ensuring ample space for your ingredients to crisp up without steaming.

2. 2

   In a mixing bowl, toss the 5mm diced potatoes with 1 tablespoon of olive oil, a generous pinch of salt, and a dash of black pepper. Spread them evenly in a single layer on one half of the prepared baking sheet.

3. 3

   Transfer the baking sheet with the seasoned potatoes to the preheated oven and roast for 15 minutes. This head start will ensure they become beautifully tender and golden.

4. 4

   While the potatoes are roasting, arrange the breaded butterfly shrimps in a single layer on the other half of the same baking sheet. Drizzle them lightly with the remaining 1 tablespoon of olive oil.

5. 5

   Return the baking sheet to the oven and continue baking for another 12-15 minutes, or until the potatoes are golden brown and fork-tender, and the shrimps are gloriously crisp and cooked through, turning a vibrant pink.

6. 6

   While everything bakes, bring a pot of lightly salted water to a boil. Add the frozen corn on the cob and cook for 5-7 minutes until tender and vibrant. Drain well and allow to cool slightly.

7. 7

   Carefully hold each corn cob upright and, using a sharp knife, slice downwards to remove the sweet, golden kernels. Discard the cobs.

8. 8

   Gently combine the roasted golden potatoes and the fresh corn kernels. Season with additional salt and pepper to taste. Arrange this colorful medley on plates, then artfully top with the crispy baked butterfly shrimps.

9. 9

   Serve immediately, savoring the delightful contrast of textures and the clean, natural flavors of this wholesome Asian-inspired meal.