Sheet Pan Butter Herb Shrimp Corn and Potato Bake

Sheet Pan Butter Herb Shrimp Corn and Potato Bake 

Sheet Pan Butter Herb Shrimp Corn and Potato Bake 

Enjoy all the flavor of a shrimp boil conveniently cooked on a sheet pan! Lemon herb butter is drizzled over shrimp, corn and baby potatoes for a lip-smacking gluten free dish.  

Sheet Pan Butter Herb Shrimp Corn and Potato Bake 

Sheet Pan Butter Herb Shrimp Corn and Potato Bake Ingredients:

  • 1 lb. large raw shrimp, peeled/deveined  
  • 1/2 lb. air fried baby potatoes, halved  
  • 1 large ear of corn, sliced into 4 pieces  
  • 4 cups watercress, loosely packed.  

For Herb Butter Sauce  

  • 1/4 cup unsalted butter 
  • tbsp fresh lemon juice 
  • tbsp minced chives 
  • 1 tsp minced garlic  
  • 1/2 tsp sea salt  
  • 1/8 tsp black pepper  

Sheet Pan Butter Herb Shrimp Corn and Potato Bake 

Sheet Pan Butter Herb Shrimp Corn and Potato Bake 

Sheet Pan Butter Herb Shrimp Corn and Potato Bake 

Sheet Pan Butter Herb Shrimp Corn and Potato Bake 

Sheet Pan Butter Herb Shrimp Corn and Potato Bake 

Sheet Pan Butter Herb Shrimp Corn and Potato Bake

Enjoy all the flavor of a shrimp boil conveniently cooked on a sheet pan! Lemon herb butter is drizzled over shrimp, corn and baby potatoes for a lip-smacking gluten free dish.
Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes
Course: dinner, Lunch, Main Dish
Cuisine: American
Keyword: gluten free, low carb, Sheet Pan, Shrimp
Servings: 4 meals
Calories: 271kcal
Author: Meal Prep on Fleek

Ingredients

  • 1 lb. large raw shrimp peeled/deveined
  • 1/2 lb. air fried baby potatoes halved
  • 1 large ear of corn sliced into 4 pieces
  • 4 cups watercress loosely packed.

For Herb Butter Sauce

  • 1/4 cup unsalted butter
  • 2 tbsp fresh lemon juice
  • 1 tbsp minced chives
  • 1 tsp minced garlic
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper

Instructions

  • Preheat oven to 400ºF and line a medium sheet pan with parchment paper. Stir together ingredients for butter herb sauce. Place pieces of corn on the top half of the baking sheet and brush with herbed butter. Bake for 20 minutes.
  • Remove pan from oven and increase oven temperature to 425ºF. Blot excess moisture from shrimp with a paper towel and place shrimp on the bottom half of the pan. Add potatoes to the center of pan and drizzle remaining herb butter over shrimp and potatoes. Use hands to toss, coating potatoes and shrimp in sauce. Bake for 12 minutes longer.
  • Divide watercress between large compartments of 4 MPOF white containers. Divide baked shrimp evenly over watercress. Divide potatoes between one of the smaller compartments and add a piece of corn to the other small compartment.

Nutrition

Calories: 271kcal | Carbohydrates: 20g | Protein: 17g | Fat: 14g | Sodium: 941mg | Fiber: 2g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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