Every Helping
Sign in

Dinner recipe · from the recipe book

Smoky Shrimp, Sweet Potato and Corn Casserole

Tender sweet potato and russet slices layered with smoky paprika shrimp, sweet corn and a tangy lime-yogurt sauce under a crisp, nutty Parmesan top.

Smoky Shrimp, Sweet Potato and Corn Casserole

Ingredients

  • 1 lb500 gShrimptails removed, halved
  • 3 medium400 gSweet potatoespeeled and sliced 1/4 inch thick
  • 1½ medium350 gRusset potatoessliced 1/4 inch thick
  • 1½ cups200 gCorn kernels, frozenthawed
  • 1 medium120 gRed bell pepperdiced
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 2 containers (6 oz)300 gPlain Greek yogurt, nonfat
  • ½ cup (120 ml)120 gMilk, 2%
  • 1 large50 gEggsbeaten
  • ½ lime, juiced20 gLime juice
  • ⅓ cup grated40 gGrated Parmesan
  • 1½ tbsp20 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Thaw the frozen corn kernels in a colander and pat them dry. Preheat the oven to 400°F (200°C) and grease a 9x13-inch baking dish with one quarter of the olive oil.
  2. Toss the sweet potato and russet potato slices with another quarter of the olive oil and one third of the salt. Spread in the dish, cover with foil and bake 20 minutes until just tender.
  3. Meanwhile, heat the remaining half of the olive oil in a skillet over medium heat. Cook the onion and red bell pepper 5 minutes until soft, then add the garlic, smoked paprika and cumin and stir 30 seconds.
  4. Stir the thawed corn kernels into the skillet, cook 2 minutes to warm through, then take the onion-corn mixture off the heat.
  5. Season the shrimp with another third of the salt and the black pepper.
  6. Make the yogurt sauce: whisk the Greek yogurt, milk, beaten egg, lime juice and the remaining third of the salt until smooth.
  7. Uncover the potatoes. Scatter the shrimp and the onion-corn mixture over them, then pour the yogurt sauce evenly on top.
  8. Sprinkle the Parmesan over the casserole and bake uncovered 20 to 25 minutes, until the top is golden, the sauce is set at 160°F (71°C) and the shrimp are pink and opaque at 145°F (63°C).
  9. Rest 10 minutes, then scatter the cilantro over the top and serve.

Contains: Milk, Egg, Shellfish.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book