Sheet Pan Southern Shrimp Boil
with Sweet Corn & Spiced Tater Wedges
Cooking time
30 minutes
Servings
4
Calories
570 /serving
We’ve taken a good ole’ Southern shrimp boil and put it on a sheet pan. Buttery, garlicky, and laden with Old Bay-style spices, pink curls of shrimp and corn on the cob have a decidedly Maryland accent. Serve them with crisped potato wedges and green salad.
We will send you:
- 570g Shrimp (BAP-certified)
- 1 Head of curly leaf lettuce
- 4 Ears of corn
- 900g Potatoes
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 2 Garlic cloves
- 10g Down by the Bay spices (celery salt, black pepper, mustard, bay leaves, nutmeg, paprika, cayenne pepper, cloves, ginger, mace, cardamom)
Contains: Milk • Mustard • Shrimp • Sulphites
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
4 tbsp Butter
Microwave
Total Fat
24 g
Saturated Fat
9 g
Sodium
1390 mg
Total Carb
63 g
Sugars
10 g
Protein
28 g
Fibre
7 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Cut the potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 20 to 25 min., until browned and tender.
Mise en place
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with ½ the remaining spices and S&P.
- Toss the corn (shuck if necessary) with a drizzle of oil and S&P.
- Roughly chop the lettuce.
- Mince the garlic.
- In a small bowl, make the spiced-garlic butter by microwaving the garlic, 4 tbsp butter and the remaining spices, in 30 sec. increments, until melted.
Roast the corn & shrimp
- Arrange the corn on a second lined sheet pan and drizzle with oil.
- Roast, 3 to 5 min., until partially cooked.
- Add the shrimp and roast, flipping halfway, 11 to 13 min., until the shrimp* are opaque and the corn is tender.
Make the salad
- In a large bowl, combine the lettuce, vinaigrette and S&P.
Plate your dish
- Divide the potatoes, shrimp and corn between your plates.
- Drizzle with the spiced-garlic butter.
- Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
