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 two baking sheets for easy clean-up!

Tags:
Family Friendly
Allergens:
Shrimp
Milk
Egg
Mustard

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
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

113 g

Corn Kernels

350 g

Yellow Potato

¾ tsp

Lemon-Pepper Seasoning

1 piece

Garlic, cloves

1 piece

Lemon

½ piece

Red Onion

1 piece

Sweet Bell Pepper

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

¾ tsp

Garlic Salt

Not included in your delivery

2 tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories620 kcal
Fat32 g
Saturated Fat7 g
Carbohydrate57 g
Sugar11 g
Dietary Fiber7 g
Protein27 g
Cholesterol205 mg
Sodium1540 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.

Utensils

Baking Sheet
Measuring Spoons
Paper Towel
Strainer
Zester
Medium Bowl
Small Bowl

Instructions

Roast potatoes
1

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 (2 tbsp) oil to an unlined baking sheet. Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 20-23 min.

Prep
2

Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.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
3

Add corn, onions, peppers, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) garlic salt 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 (1 tsp) Lemon-Pepper Seasoning 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
4

Meanwhile, add lemon zest, 1/4 tsp (1/2 tsp) Lemon-Pepper Seasoning and mayo to a small bowl. Season with salt, then stir to combine.

Make garlic butter
5

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

Finish and serve
6

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