Boiled Shrimp With Potatoes and Corn Recipe
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 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.
- Squeeze the lemon into the water, then drop in the lemon halves. Bring to a boil, cover, and cook for 5 minutes.
- 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 corn is 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.
- Ladle the hot cooking liquid over the top. Drizzle with melted butter, sprinkle with Old Bay, and top with chopped parsley.
- Serve with lemon wedges, melted butter, and cocktail sauce for dipping.
Notes
Storage and Reheating
If you plan on having leftovers, reserve a cup or two of the cooking broth before you drain the pot. It's the difference between reheated shrimp boil and rubbery shrimp boil.
Let everything cool to room temperature, then store the shrimp, potatoes, and corn together in an airtight container in the refrigerator. Store the reserved broth separately. It keeps for up to 2 days.
To reheat, put the potatoes and corn in a pot with a cup of the reserved broth or water. Cover and heat on medium until warm, about 5 to 10 minutes. Add the shrimp in the last minute only, any longer and they'll turn rubbery.
Leftover shrimp are also excellent cold. Peel, chill them, and serve with cocktail sauce, or toss them into a shrimp salad with pasta.
Freezing is not recommended.
Nutrition
Calories: 656.8kcalCarbohydrates: 62gProtein: 54.4gTotal Fat: 25.8gSaturated Fat: 15.1gCholesterol: 425.3mgSodium: 600mgPotassium: 1904.9mgFiber: 9gSugar: 13g
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