Sheet Pan Shrimp “Boil”
(recipe courtesy of NC Field and Family)
Apart of my “Dinner in a Pinch” Recipes
I love “all in one” recipes for family meals. It just makes life easier for us busy moms! This sheet pan shrimp “boil” is a quick easy meal you can throw together in 15 minutes and cooks up in 30 minutes! ENJOY!
Makes 6 servings; Prep Time 15 minutes; Cook Time 30 minutes
3 ears of fresh corn
2-3 cups small red potatoes, halved
1/2 pint grape tomatos
1/2-1 red onion
1 tablespoon Old Bay Seasoning
1 teaspoon garlic powder; 2 tablespoons olive oil
16 ounces large shrimp, peeled and cooked
Heat oven to 400 degrees. Toss together everything but shrimp in a large mixing bowl. When well coated, place on large baking sheet. Placed cooked shrimp in the mixing bowl with remaining spices. Toss to coat. Set aside, covered. Bake ALL but shrimp for 30 minutes, or until potatoes are softened. Stir several times while cooking Add shrimp and cook for about 5 more minutes.
**PLEASE NOTE: if you are tempted to use mini frozen corn ears, the contributing author says DO NOT. They get really soggy when using this cooking method.
Calories 241: Fat 6.6g; Protein 21g; Fiber 3.5g and Carbs 26g
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