This shrimp recipe will bring you joy – The Denver Post

By Emily Weinstein, The New York Times

I was inspired by something I saw on Twitter this week (I know, strange): Podcast host and author Linda Holmes wrote that, after a pandemic stretch of ordering in and PB&Js, she wanted to reset her relationship with her kitchen. She issued herself a cooking challenge, choosing eight New York Times Cooking recipes and making them over the course of one week. This made me realize that I, too, need a reboot.

Sheet-Pan Shrimp Boil

There is absolutely nothing like a shrimp boil, but this flavorful recipe captures its essence by roasting the ingredients on a sheet tray instead of simmering them in a pot of broth. Serve it on its own or tossed with pasta. The slight char brings out seafood’s sweetness, so for contrast, serve with tart lemons or a tangy cocktail sauce

By: Millie Peartree

Yield: 4 to 6 servings

Total time: 50 minutes


For the Roasted Potatoes:

  • 1 pound baby red or yellow potatoes, halved (or quartered, if large)
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • Kosher salt and black pepper

For the Broiled Corn:

  • 4 ears fresh corn, husked, cut into 4 segments
  • 2 tablespoons unsalted butter, softened

For the Broiled Shrimp:

  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon seafood seasoning, such as Old Bay, or Cajun seasoning
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cayenne, or to taste
  • 1/2 teaspoon black pepper
  • 2 pounds peeled and deveined tail-on jumbo shrimp, fresh or frozen and thawed, patted dry
  • 1 lemon, cut into 8 wedges
  • 1 tablespoon chopped fresh parsley leaves (optional)


1. Heat oven to 425 degrees. Place a rack in the center of the oven.

2. Prepare the potatoes: In a large bowl, toss potatoes with oil and garlic until coated. Season with salt and pepper, then pour onto a large baking sheet and set aside.