Boiled Shrimp With Potatoes and Corn
Boiled shrimp with potatoes and corn is a quick and easy one-pot meal made with pink shrimp, Old Bay, garlic, and lemon. It’s ready in 30 minutes and perfect for a weeknight dinner or casual weekend meal. Serve hot with butter and lemon.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons Old Bay seasoning
- 2 teaspoons salt
- 4 garlic cloves, peeled and smashed
- 1 onion, quartered
- 2 lemons
- 12 oz. small red potatoes or Yukon Golds
- 2 ears corn on the cob, cut into thirds
- 4 tablespoons butter
- 2 tablespoons chopped parsley
Instructions
- Fill a large soup pot ¾ full with cold water. Add Old Bay seasoning, two teaspoons of salt, garlic, and onion.
- Squeeze 1 lemon into the water, then add the lemon halves. Bring to a boil, partially cover, and cook for 5 minutes. Cut the remaining lemon into wedges for serving.
- Add the potatoes. When the water returns to a boil, lower to a simmer and cook for 10 minutes, partially covered.
- Add the corn and cook for another 5 minutes.
- While the corn is cooking, melt the butter over low heat in a small saucepan.
- Turn off the heat and add the shrimp. Cook for about 2 minutes, until opaque and curled into loose C shapes.
- Use a spider or slotted spoon to remove the shrimp, potatoes, and corn. Plate everything in shallow bowls.
- Drizzle with melted butter and garnish with parsley. Serve with lemon wedges and cocktail sauce.
Notes
Storage and Reheating: If you expect leftovers, reserve 1 to 2 cups of the cooking liquid before draining the pot. It will help keep the potatoes and corn moist when reheated.
Store the shrimp separately from the potatoes and corn in shallow, airtight containers. Refrigerate the food and reserved cooking liquid within 2 hours and use within 2 days.
To reheat, place the potatoes and corn in a pot with 1 cup of reserved cooking liquid or water. Cover and heat over medium heat for 5–10 minutes. Add the shrimp during the final minute and heat just until warmed through to prevent it from becoming rubbery.
Leftover shrimp are also excellent cold. Chill and serve with cocktail sauce, or toss into a shrimp salad with pasta.
Freezing is not recommended.
Nutrition
Calories: 659.8kcalCarbohydrates: 62.6gProtein: 54.5gTotal Fat: 25.9gSaturated Fat: 15.1gCholesterol: 425.3mgSodium: 764.9mgPotassium: 1911.9mgFiber: 9.1gSugar: 13g
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