Easy One-Pan Shrimp Boil Recipe!

Simple Dinners That Impress.

Making dinner to properly feed a hungry family can be overwhelming. Do you make a few big dishes? Several small dishes? Or how about this easy one-pan shrimp boil recipe!

Inspiration for the Meal

Even if restaurants are slowly reopening, the general public all over the world is still encouraged to stay at home as much as possible. But at this point, we are all craving and longing for restaurant-style meals.

So this recipe was inspired by thinking of a fun, interactive restaurant quality meal with the ease and simplicity of cooking at home.

Easy One-Pan Shrimp Boil Recipe

Good for about 4 persons
Ingredients

1 lb whole shrimps
1-2 chorizo (optional)
1 lb baby potatoes, cut into halves or bite-size quarters
3 whole corn cobs, cut into 4
2 cups green beans, cut into 2-inches
1 baguette, cut into 1-inch slices or cut length-wise (however you like your garlic bread)
5 garlic cloves, minced
1/2 cup extra virgin olive oil
1/2 Tablespoon paprika
1/2 Tablespoon dried herbs, such as thyme
Salt & Pepper

1. Preheat the oven to 425 F, or 220 C with the rack in the middle of the oven. Then, prep all of your ingredients to ease the whole cooking process. So in this case, that means chopping and cutting everything. Place them on prep plates for easy access. After the shrimps are cleaned, return them to the fridge to stay cool in the meantime.

2. In a small bowl, combine the extra virgin olive oil, minced garlic, paprika, thyme (or herbs of your choice), 1 tablespoon of salt, and a couple of cranks of fresh ground pepper. Mix together with a spoon. Set aside.

On a roasting pan or sheet pan, place the corn and potatoes and scoop a couple of tablespoons of the olive oil mixture. With a larger spoon, stir the ingredients to incorporate the oil mix evenly on to the corn and potatoes. Place the pan into the oven for about 20 minutes. Halfway through, take out the pan to rotate

3. While the corn and potatoes cook, place the slices of baguette bread onto a toaster oven pan. Use a small spoon to make your garlic bread using the same olive oil mixture. Set aside.

4. Take out the pan of corn and potatoes. With a fork, test if the potatoes are cooked. It’s cooked when the fork easily pierces. At this point, add the shrimps and green beans into the pan. Pour in the remaining olive oil mix and blend into all the ingredients on the pan. Evenly spread out all the ingredients. Place the pan back in the oven.

5. If the pan is over-crowded, the corn is already cooked at this point so you can take them out and plate them for serving. This creates more space in the pan. Cook each side of the shrimps for about 8 to 10 minutes. Use a tong to turn over each shrimp. Look to make sure each side will turn orange.

6. After you turn the shrimps over to cook its other side, place the garlic bread baguette slices into the toaster oven. Toast for the last 8 to 10 minutes alongside the timing of the shrimp.

7. Serve the roasting pan as is or transfer to a large serving plate. And there you go! You have a complete meal for the whole family!