Sheet-Pan Shrimp Boil With Corn And Red Potatoes
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 45 min · Shellfish · pescatarian, gluten-free, high-protein
884 cal
57g protein
83g carbs
36g fat
per serving · estimated
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 1/4 lb, halved small red potatoes
- 2 ears, cut in thirds corn on the cob
- 4 tbsp unsalted butter
- 1 1/4 tbsp olive oil
- 1 1/2, in wedges lemon
- 3 cloves, minced garlic
- 2 tbsp total Old Bay seasoning, salt and pepper
Method (tap to check — screen stays awake)
- Toss the halved potatoes with the oil and half the seasoning and roast at 425F for 20 minutes until the cut sides are browned.
- Add the corn pieces, turn everything to coat in the pan fat, and roast 10 minutes more until the kernels char in spots.
- Melt the butter with the garlic and remaining seasoning until it foams and smells strongly of garlic.
- Push the vegetables to the edges, spread the shrimp in the center, and pour the garlic butter over everything.
- Roast 7 to 8 minutes until the shrimp are opaque pink and curled into loose C shapes; tight O shapes mean overcooked.
- Squeeze the lemon over the pan and serve straight from it with plenty of napkins.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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