Sheet pan shrimp with corn and potatoes

The following recipe is a variation on the Sheet Pan Shrimp Boil from Delish.

5 small red potatoes 

12 medium large shrimp

2 ears of corn

1 lemon

¼ cup olive oil 

1 tablespoon Old Bay seasoning

1 teaspoon garlic powder

Salt and pepper 

Preheat the oven to 425°. 

Bring a large pot of salted water to a boil. Boil the potatoes for 20 minutes or until a fork is easily inserted into the potatoes.  Don’t cut the potatoes until they are cooked. It will take longer to cook but the potatoes will taste better.

While the potatoes boil thaw and peel the shrimp. Slice the lemon and shuck and silk the corn. 

Once the potatoes are done cut each potato in half. Place the shrimp, corn, potatoes and lemon slices in a gallon size Ziploc bag and season with olive oil, Old Bay seasoning, garlic powder, salt and pepper. Zip the bag and shake to evenly season the shrimp, potatoes and corn. 

Spread the shrimp and vegetables in a sheet pan lined with parchment arranging lemon slices on top of the shrimp. Bake for 15 minutes or until the shrimp is done and the corn is tender. 

While the shrimp cook make the remoulade. 

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