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boiled shrimp with lemon, potatoes, and corn

Boiled Shrimp With Potatoes and Corn Recipe

Felice Kaufman
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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine American
Servings 2 servings
Calories 656.8 kcal

Ingredients
  

  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons Old Bay seasoning
  • 2 teaspoons salt
  • 4 cloves fresh garlic
  • 1 onion
  • 2 lemons
  • 12 oz. small red potatoes or Yukon golds
  • 2 corn on the cob cut into thirds
  • 4 tablespoons butter
  • 2 tablespoons chopped parsley

Instructions
 

  • Fill a large (7 or 8 qt.) soup pot ¾ full with cold water. Add Old Bay seasoning, two teaspoons of salt, garlic, and onion.
    old bay shrimp boil
  • Squeeze the lemon into the water, then drop in the lemon halves. Bring to a boil, cover, and cook for 5 minutes.
    old bay shrimp boil with potatoes
  • 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 continue cooking for another 5 minutes.
  • While the corni s cooking, melt the butter over low heat in a small saucepan.
  • Turn off the heat. Add the shrimp to the pot. Cook for about 2 minutes until the shrimp are opaque and pink.
  • Use a spider or slotted spoon to remove the shrimp, potatoes, and corn. Plate everything in shallow bowls.
    boiled shrimp with corn
  • Ladle the hot cooking liquid over the top and drizzle with a little melted butter.
    drizzle melted butter over the bowl.
  • Serve with lemon wedges, melted butter, and cocktail sauce for dipping.

Notes

Reheating
If you plan on reheating, reserve a cup or two of the cooking broth.
To reheat , place the corn, and potatoes in a pot with a cup of broth or water.
Cover and heat on medium until warm, about 5 to 10 minutes. Add the shrimp in the last minute of cooking for a minute or it will be rubbery.
Freezing is not recommended.

Nutrition

Calories: 656.8kcalCarbohydrates: 62gProtein: 54.4gTotal Fat: 25.8gSaturated Fat: 15.1gCholesterol: 425.3mgSodium: 600mgPotassium: 1904.9mgFiber: 9gSugar: 13gNet Carbohydrates: 53g
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