Baking Sheet Shrimp Boil

with lemon-garlic butter

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Shellfish

Calorie-Conscious Icon
A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Onions
  • 2 Garlic Cloves
  • 12 oz. Red Potatoes
  • 2 Ears of Corn
  • 1 Red Bell Pepper
  • 1 Lemon
  • Info
    8 oz. Shrimp
  • 1 Tbsp. Old Bay Seasoning
  • Info
    2 oz. Butter
  • 2 Italian Pork Sausage Links
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Microwave-Safe Bowl
  • 1 Microwave

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Quarter potatoes lengthwise. Cut into ¼" slices. Peel husk off corn, rinse, and halve. You may leave corn whole if desired. Stem, seed, and cut red bell pepper into 1" dice. Trim and thinly slice green onions. Mince garlic. Halve lemon. Cut one half into wedges and juice the other half. Pat shrimp dry.

  • Step 2 - Start the Potatoes

    Start the Potatoes

    Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave until slightly tender, 5 minutes.

  • Step 3 - Roast the Shrimp and Vegetables

    Roast the Shrimp and Vegetables

    On prepared baking sheet, toss potatoes, corn, bell pepper, shrimp, half the green onion (reserve remaining for garnish), Old Bay seasoning, half the garlic (reserve remaining for butter), 2 tsp. olive oil, and a pinch of salt. Spread into a single layer and roast until shrimp reaches minimum internal temperature of 145 degrees, 13-16 minutes. While shrimp and vegetables roast, make butter.

  • Step 4 - Make the Butter

    Make the Butter

    Place butter in microwave-safe bowl. Melt in microwave, 30-60 seconds. Stir in remaining garlic, 2 tsp. lemon juice, and a pinch of pepper.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with remaining green onions. Serve with butter on the side and a squeeze of lemon wedge. Bon appétit!