Louisiana-Style Sheet Pan Prawns
Inspired by the iconic flavours and ingredients of Southern seafood boils, this recipe simplifies the process by cooking everything on a sheet pan in the oven. Savour the dynamic mix of medium-spiced seasoning with succulent prawns, corn, and potatoes. A dish that’s fun to eat, and perfect for social gatherings.
Perfectly Balance Your Plate
Serve with 1 cup sliced veggies and 2 tbsp prepared Epicure Dip, your choice.
Ingredients
2 cobs of corn, shucked
1 lb (450 g) baby potatoes
1 lemon
3 tbsp oil
2 tbspCajun Fries Seasoning
1 lb (450 g) raw, peeled prawns or shrimp
Topping (optional): lemon wedges
Preparation
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- Cut each cob of corn crosswise into 1⁄2" pieces; place in Multipurpose or Round Steamer.
- Halve or quarter any large baby potatoes; they should all be about the same size. Add to Steamer. Cover and microwave on high 6–7 min or until potatoes are tender.
- Meanwhile, slice lemon in half. Using 2-in-1 Citrus Press, squeeze juice into a small bowl. Whisk in oil and seasoning.
- Arrange corn, potatoes, and shrimp in a single layer on pan. Pour seasoning mixture over top. Using a spatula, gently toss to combine.
- Roast 10 min or until prawns are cooked through. Serve with lemon wedges, if desired.
Nutritional Information
Per serving: Calories 320, Fat 12 g (Saturated 1 g, Trans 0 g), Cholesterol 170 mg, Sodium 220 mg, Carbohydrate 31 g (Fibre 3 g, Sugars 2 g), Protein 22 g.
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