Lemon-Garlic Shrimp, Corn and Peppers
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Lemon-Garlic Shrimp, Corn and Peppers

Lemon-Garlic Shrimp, Corn and Peppers

with Roasted Potatoes

This family-friendly feast will whisk you away on a trip to the Deep South. We've packed in all the flavours of a classic shrimp boil, including lemon, butter and garlic. Better yet, it all comes together on 2 baking sheets for easy clean-up!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

285 g


(Contains Shrimp)

113 g

Corn Kernels

350 g

Yellow Potato

¾ tsp

Lemon-Pepper Seasoning

1 unit

Garlic, cloves

1 unit


56 g

Red Onion

160 g

Sweet Bell Pepper

2 tbsp


(Contains Egg, Mustard)

¾ tsp

Garlic Salt

Not included in your delivery

2 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories620 kcal
Fat32 g
Saturated Fat7 g
Carbohydrate58 g
Sugar11 g
Dietary Fiber7 g
Protein27 g
Cholesterol205 mg
Sodium1660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Paper Towel
Medium Bowl
Small Bowl


Roast potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper, then toss to coat. Roast potatoes in the bottom of the oven, flipping halfway through, until tender and golden-brown, 20-23 min.


Meanwhile, peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Core, then cut pepper into 1/2-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.

Roast veggies and shrimp

Add corn, onions, peppers, 1 tbsp oil and 1/4 tsp garlic salt (dbl both for 4 ppl) to another unlined baking sheet. Season with pepper, then toss to combine.Roast in the middle of the oven until veggies are tender-crisp, 8-10 min. Meanwhile, add shrimp and 1/2 tsp Lemon-Pepper Seasoning (dbl for 4 ppl) to a medium bowl. Season with salt, then toss to combine. When veggies are tender-crisp, carefully remove the baking sheet from the oven. Add shrimp to the baking sheet with veggies. Roast in the middle of the oven until shrimp are cooked through, 2-4 min.**

Make lemon dipper

Meanwhile, add lemon zest, 1/4 tsp Lemon-Pepper Seasoning (dbl for 4 ppl) and mayo to a small bowl. Season with salt, then stir to combine.

Make garlic butter

Melt 1 tbsp butter (dbl for 4 ppl) in a small microwavable bowl, or in a small pan over low heat.Add garlic and 1/2 tbsp lemon juice (dbl for 4 ppl), then stir to combine.

Finish and serve

Pour garlic butter over shrimp-veggie mixture on the baking sheet. Season with salt, to taste, then toss to combine.Divide potatoes and shrimp-veggie mixture between plates.Serve lemon dipper on the side.Squeeze a lemon wedge over top, if desired.