Description
A vibrant and simple shrimp boil featuring succulent shrimp, tender potatoes, and juicy corn, all perfectly roasted for a summer feast.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 pound baby potatoes, halved
- 1 pound corn on the cob, cut into halves
- 3 tablespoons olive oil
- 2 teaspoons Old Bay seasoning
- 2 cloves garlic, minced
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C) to get it nice and hot before we start cooking.
- Combine the shrimp, halved baby potatoes, and corn in a large bowl.
- Drizzle with olive oil, then sprinkle with Old Bay seasoning, minced garlic, and a good pinch of salt and pepper. Toss well to coat everything.
- Spread the mixture in a single layer on a sheet pan.
- Bake for 20-25 minutes until the shrimp are pink and potatoes are tender.
- Serve warm with lemon wedges and garnish with fresh parsley.
Notes
For added color and nutrition, feel free to toss in some bell peppers or asparagus. Don’t overcrowd the pan to ensure roasting rather than steaming.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 165mg