@chefsarahdevight: It’s been feeling like summer and I’ve been craving a shrimp boil but this is my easy oven version so we can call it shrimp “broil”. Making it this way concentrates the flavor and I really love the slightly crisp potatoes. I always have to have fresh baked bread and a tomato salad with this. Here is my recipe 👇 #EasyRecipe #DinnerIdeas #shrimpboil #seafood #quickmeals Shrimp “broil” recipe with Corn & Potatoes Ingredients * 4 tbsp butter, melted * 1/2 cup extra virgin olive oil * 2 tsp garlic powder * 2 tsp coarse sea salt * 1 tsp onion powder * 1/4 cup chopped parsley * 1 tsp chili powder * 1/4 tsp cayenne pepper * Juice of 1 lemon * 2 tsp dried oregano * 2 tsp paprika * 6 ears corn, halved * 1 lb baby potatoes * 1 lb shrimp, peeled and deveined * Crusty bread, for serving Method 1. Preheat oven to 425°F. 2. In a bowl, whisk together the melted butter, olive oil, garlic powder, salt, onion powder, parsley, chili powder, cayenne, lemon juice, oregano, and paprika. 3. Toss the halved corn and baby potatoes with most of the sauce, reserving some for the shrimp and finishing. 4. Spread the corn and potatoes on a large sheet pan and roast for 25 minutes or until the potatoes are fork tender. If they are still hard let them cook longer. 5. Toss the shrimp with the reserved sauce, then add them to the sheet pan with the corn and potatoes. Save some of the sauce to add on after everything is baked. 6. Return to the oven and bake for 10 minutes, or until the shrimp are pink and cooked through and the potatoes are tender. 7. Remove from the oven and drizzle with a little more of the remaining sauce. 8. Serve immediately with plenty of crusty bread for soaking up all the flavorful juices.

Chef Sarah

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Friday 12 June 2026 21:40:16 GMT