1. Preheat & Prep
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

2. Boil the Potatoes & Corn
Remove the husks from your corn and place in boiling water for about 5 minutes. It’s better to have the corn just barely cooked through rather than over-boiled, since we’ll be placing the corn in the oven later. Use the same pot of boiling water to boil your potatoes until fork tender.

3. Chop the Onions
While your potatoes and corn are boiling, you can take this time to chop your red onions. Cut in half and then quarter those halves. This will give you some nice wedges.

4. Rinse & Drain the Shrimp
Rinse and drain your shrimp to prepare them for the marinade. Place in a kitchen towel and pat dry.

5. Prepare the Marinade
Mix together the olive oil, paprika, crushed garlic, oregano, salt, and black pepper (freshly cracked, if you can!).

5. Season the Shrimp & Veggies
In a large bowl, toss the shrimp in the olive oil marinade and a sprinkle of salt, pepper, and a pinch of red pepper flakes (if using). Marinade for at least 5 minutes and then add the rest of the veggies and coat them in the marinade as well.

5. Place Your Sheet Pan in the Oven
Spread your shrimp and veggies mixture evenly on the sheet pan and roast for 8 – 10 minutes.

6. Prepare the Sour Cream Sauce
While the shrimp and veggies are roasting, whisk your sour cream, freshly squeezed lime, and minced garlic together. The acidity from the lime juice will thin out the sour cream mixture and make it easier to serve. Feel free to add some chopped cilantro as well, if you have it!

7. Finish & Serve
Squeeze fresh lemon juice over the entire pan, garnish with parsley, and serve immediately. Drizzle sour cream sauce. Add extra lemon wedges on the side for a zesty kick.