Baked Panko Shrimp with Sweet Corn & Honey Wheat Bread Crumbs

Ingredients

• 1 box Gorton's Butterfly Shrimp, Breaded with Crunchy Panko Breadcrumbs (about 12 oz)
• 4 ears Kroger® Sweet Corn on the Cob
• 4 slices Sargento® Medium Cheddar Sliced Cheese
• 2 slices Nature's Own Honey Wheat Bread, torn into crumbs
• 1 tbsp olive oil
• Salt and pepper to taste

Steps

1. Preheat oven to 400°F.
2. Arrange frozen shrimp on a baking sheet, drizzle lightly with olive oil, and bake for 12–15 minutes until golden and crispy.
3. While shrimp bakes, boil corn in salted water for 8–10 minutes until tender.
4. Toast bread crumbs in a small skillet over medium heat for 2 minutes, stirring, until lightly golden. Set aside.
5. Drain corn and top each ear with one slice of cheddar cheese and a sprinkle of toasted bread crumbs.
6. Serve shrimp alongside corn.