Lemon-Garlic Double 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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Shrimp
(Contains Shrimp)
113 g
Corn Kernels
350 g
Yellow Potato
¾ tsp
Lemon-Pepper Seasoning
1 unit(s)
Garlic, cloves
1 unit(s)
Lemon
56 g
Red Onion
160 g
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.**
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.
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.
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.
