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.
Are you craving a good old fashioned shrimp boil but find that it's too inconvenient for your busy lifestyle? If so, you'll love our deconstructed shrimp boil meal prep recipe. Our Sheet Pan Butter Herb Shrimp Corn and Potato Bake is easy, fresh, and perfect for summer. This vibrant dish is the ideal healthy dinner idea for coming home and relaxing outside after a busy day.
Sheet Pan Butter Herb Shrimp Corn and Potato Bake Ingredients:
- 1 lb. large raw shrimp, peeled/deveined
- ½ lb. air fried baby potatoes, halved
- 1 large ear of corn, sliced into 4 pieces
- 4 cups watercress, loosely packed
For Herb Butter Sauce
- ¼ cup unsalted butter
- 2 tbsp fresh lemon juice
- 1 tbsp minced chives
- 1 teaspoon minced garlic
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
How do you make Sheet Pan Butter Herb Shrimp Corn and Potato Bake?
Sheet pan butter herb is easy to make. Get ready for the easiest shrimp boil you've ever made!
The first thing you need to do is preheat your oven to 400 degrees. Find a sheet pan, line it with parchment paper, and then combine the butter herb sauce ingredients. Grab your corn and brush the butter herb sauce on each piece. Place the corn on the lined sheet and bake in the oven for 20 minutes.
So far, sooooo good. The aromatic smell of the corn will get you excited for baking the shrimp and potatoes! We make this meal prep recipe easier by cooking everything with one pan. That said, get your shrimp and potatoes ready and increase the oven's temperature to 425. If you haven't already done so, cut your potatoes into halves and blot your shrimp with a paper towel to remove water. Now place your shrimp on the bottom half of the pan and the potatoes on the top half. Drizzle the remaining butter herb sauce on the shrimp and potatoes and toss them so they're covered in buttery goodness! Bake your sheet pan butter herb shrimp & potatoes for 12 minutes, remove from the oven, and you've got an easy, healthy dinner idea turned into reality in less than an hour.
How long will Sheet Pan Butter Herb Shrimp Corn and Potato Bake last?
Our sheet pan butter herb shrimp boil lasts for 3 to 4 days in the fridge. Be sure to store your meals in high-quality containers for optimum freshness.
How to Store and Serve Sheet Pan Butter Herb Shrimp Corn and Potato Bake
The best way to store these is in the fridge for a few days. To store, you need 4 three-compartment meal prep containers. Put the watercress into the biggies compartment first, and top with shrimp. Place your potatoes and one piece of corn into the other two compartments. You can serve just as it is; this is a complete meal prep on its own, but feel free to add more salad greens or serve with some crusty bread or maybe cornbread.
And you can freeze sheet pan shrimp boil leftovers but before you do, chill everything in the freezer, and then transfer the leftovers into airtight, freezer-friendly containers or bags. The shrimp might not heat up the best, but everything else will do just fine.
More sheet pan meal prep recipes:
We love sheet pan cooking because it makes meal-prepping simple and delicious. Sheet pan cooking is so versatile, so we've created some recipes for all meals, including dessert!
- Crispy Sheet Pan Tofu
- Sheet Pan Bruschetta Chicken
- Sheet Pan No-Bake Paleo Energy Bars
- Sheet Pan Paleo Protein Pancakes
- 35 Sheet Pan Meal Prep Recipes (That Will Change Your Life)
Tips and Tricks
Follow the sheet pan cooking basics such as cutting the potatoes evenly, blotting food to remove moisture, giving your ingredients space to bake, and check for doneness.
- Use frozen shrimp if you want to, but thaw it first either overnight or in a bowl of cold water. If you use frozen shrimp, you definitely want to blot it to remove excess moisture so your shrimp comes out crispy and not soggy.
Use a variety of potatoes like Yukon, red, and fingerlings. Note that waxy potatoes hold their shape the best.
Ingredients
- 1 lb. large raw shrimp peeled/deveined
- ½ lb. air fried baby potatoes halved
- 1 large ear of corn sliced into 4 pieces
- 4 cups watercress loosely packed.
For Herb Butter Sauce
- ¼ cup unsalted butter
- 2 tablespoon fresh lemon juice
- 1 tablespoon minced chives
- 1 teaspoon minced garlic
- ½ teaspoon sea salt
- ⅛ teaspoon 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.
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