Crunchy Baked Shrimp with Sweet Corn Rice and Tomato-Lime Salsa

Make it

Instructions

1. 01

   Set up the oven and baking sheet

   Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper and set out a medium saucepan with a tight-fitting lid, a fine-mesh sieve, three shallow bowls, and a cutting board. If using frozen 1.5 lb raw peeled and deveined shrimp, thaw them first in a leakproof bag submerged in cold water, changing the water every 30 minutes; drain and refrigerate until breading. If already thawed, keep them refrigerated until needed. Allow extra time for thawing if necessary. | Why: A lined sheet prevents sticking, and keeping the shrimp cold until breading protects their texture.

2. 02

   Start the sweet corn rice

   Rinse 2 cups long-grain white rice in the sieve under cool running water until the water runs mostly clear; drain well. Put the rice, 3.5 cups water, 1.5 cups frozen corn kernels, 1.5 tsp fine salt, and 1 tbsp unsalted butter in the saucepan. Bring to a boil over high heat, stirring once. Cover, reduce to low, and simmer for 18 minutes, until the liquid is absorbed and the rice is tender. Turn off the heat and leave covered for 5 minutes before fluffing; make the salsa and bread the shrimp while the rice cooks. | Why: Rinsing keeps the grains distinct, while a covered rest finishes steaming them without drying them out.

3. 03

   Make the fresh tomato-lime salsa

   Wash and dry 3 medium tomatoes, 1 lime, and 0.25 cup fresh cilantro; peel 0.25 cup red onion. Dice the tomatoes and onion, chop the cilantro, and halve and juice the lime. In a medium bowl, toss them with 2 tbsp olive oil. Set aside at room temperature while the shrimp bakes; taste before serving and add a spoonful of juices from the bowl to each serving. | Why: A short rest lets the citrus and tomato juices mingle into a bright spoonable topping.

4. 04

   Bread the shrimp

   Pat the chilled shrimp very dry with paper towels. Set 0.33 cup all-purpose flour in the first shallow bowl. Beat 2 large eggs in the second. In the third, mix 1.5 cups panko breadcrumbs, 1 tsp smoked paprika, and 1 tsp garlic powder. Working with a few shrimp at a time, dredge in flour and shake off excess, dip in egg, then press firmly into the seasoned panko. Arrange in a single layer on the parchment-lined baking sheet; drizzle evenly with 2 tbsp olive oil. Discard any leftover coating that touched raw shrimp, and wash your hands and work surfaces. | Why: Dry shrimp and a three-stage coating help the crumbs adhere and turn crisp in the oven.

5. 05

   Bake until golden and just cooked through

   Bake the coated shrimp on the center rack at 425°F (220°C) for 10–12 minutes, rotating the sheet halfway through, until the crumbs are golden and the shrimp are opaque and firm throughout; if checking with a thermometer, the centers should reach 145°F (63°C). Do not overbake. Check that the rice has finished its 18-minute simmer and 5-minute covered rest before serving. | Why: High heat browns the coating quickly while keeping the shrimp juicy.

6. 06

   Fluff, top, and serve

   Fluff the rested corn rice with a fork and divide among 6 plates. Add the hot shrimp and spoon the salsa and its juices over each portion. Serve immediately, while the crumbs are crisp. | Why: Adding the juicy salsa at the last moment preserves the shrimp's crunch.