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Gluten Free

Shrimp Boil with Summer Corn

Roasted Potatoes & Green Salad

Cooking time

35 minutes




700 /serving

Nothing gets us excited about summertime quite like a good ol’ shrimp boil! The Goodfood test kitchen is drawing inspiration from the Southern U.S. tonight and creating our own version of this classic seafood dish. We give the baby potatoes and corn a quick boil, then combine both with plump shrimp before finishing it off in the oven. And, like with any good boil, we toss ours with a killer Old Bay-spiced butter and a spritz of juicy lemon. When eating with your hands is encouraged, satisfaction is guaranteed!

We will send you:

  • 285g Shrimp
  • 140g Cherry tomatoes
  • 2 Garlic cloves
  • 1 Lemon
  • 2 Ears of corn
  • 225g Baby potatoes
  • 1 Romaine heart
  • 1 Bunch of parsley
  • 15ml Red wine vinegar
  • 15ml Dijon mustard
  • 5.5g Old Bay spice blend (celery salt, black pepper, mustard, bay leaves, nutmeg, paprika, Cayenne pepper, cloves, ginger, mace, cardamom)

Contains: Milk, Mustard, Shellfish, Sulphites

You will need:

Large pot
Sheet pan
Olive oil
3 or 6 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
49 g
Saturated Fat
16 g
1490 mg
Total Carbs
42 g
9 g
27 g
8 g
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Mise en place
Preheat the oven to 400°F. Bring a large pot of salted water to a boil. Quarter the lemon. Shuck and quarter the cobs. Halve the potatoes. Halve the tomatoes. Roughly chop the lettuce. Mince the garlic. Pick the parsley leaves off the stems; roughly chop the leaves. Melt 3 tbsp of butter (double for 4 portions).
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Cook the potatoes & corn
Add the potatoes to the pot of boiling water; cook, stirring occasionally, 7 to 9 minutes, until partially cooked. When there are 5 minutes left, add the corn. Thoroughly drain the potatoes and corn; set aside.
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Prepare the seasoned butter & vinaigrette
While the potatoes and corn cook, in a small bowl, combine the melted butter and garlic; season with the spice blend and S&P to taste. In a second small bowl, combine the mustard, vinegar and 4 tbsp olive oil (double for 4 portions); season with S&P to taste.
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Roast the shrimp & vegetables
Peel the shells from the tails of the shrimp; pat the shrimp dry with paper towel. On a lined sheet pan, toss the potatoes, corn and shrimp* with the melted butter mixture. Arrange in a single, even layer and roast in the oven, stirring once, 12 to 15 minutes, until the shrimp are opaque. Remove from the oven and season with S&P to taste.
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Prepare the salad & serve
In a large bowl, combine the lettuce and cherry tomatoes. Drizzle with as much of the vinaigrette as you’d like; season with S&P to taste. Divide the shrimp and vegetables between your plates; garnish with the parsley and lemon wedges. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.