Sheet Pan Shrimp Boil with Skin-On Diced Hash Browns & Corn
Prep: 10 min | Cook: 20 - 25 min | Serves: 2 - 4
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FEATURED PRODUCT
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Skin-On Diced Hash Browns
Crispy on the outside, fluffy on the inside, and only containing 4 ingredients, Cavendish Farms Skin-on Diced Hash Browns are flavourful, versatile and ready for any occasion. Made in Canada from domestic and imported ingredients.
Ingredients
- 1 bag of Cavendish Farms Skin-On Diced Hash Browns
- 3 tbsp unsalted butter, melted
- 2 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 lb raw shrimp, peeled and deveined
- 2 ears corn, cut into 2-inch pieces (or 1 cup frozen corn kernels)
- 1/4 cup parsley
- Lemon wedges
Directions
- Preheat oven to 425°F.
- To prep, mix melted butter, Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl.
- Spread Diced Hash Browns in a single layer on a non-stick baking sheet. Drizzle with 1/3 of the seasoned butter, tossing to coat and cook according to packaging instructions.
- At the halfway mark, flip the Diced Hash Browns and move them to one side of the baking sheet. Add shrimp and corn to the space. Drizzle with the remaining butter mixture and toss lightly.
- Return to oven for 10 minutes, until the shrimp turn pink, and the corn is tender.
- Garnish with parsley and lemon wedges.
