This delicious shrimp boil is done in less than 15 minutes thanks to a microwave-safe bag. It’s a perfect weeknight dinner!
- 11 oz. (325 g) red-skinned new potatoes (about 3)
- 2 tbsp (30 mL) chicken broth or water
- 1 large ear of corn, husked
- 8 oz (250 g) large raw frozen shrimp (31-40 count)
- 2 tbsp (30 mL) butter
- 2 tsp (10 mL) Seasoning Salt
Thinly slice the potatoes using the Simple Slicer on the No. 2 setting. Cut the corn into 1" (2.5-cm) pieces.
Place the potatoes into the Large Reusable Storage Bag, and add the broth to the bag. Seal the bag, leaving 1” (2.5 cm) open to release steam. Place the bag flat on a microwave-safe plate, ensuring the potatoes are in a single layer. Microwave for 4 minutes.
Carefully open the bag. Add the corn, shrimp, butter, and Seasoning Salt to the bag and toss to coat.
Microwave for 3–4 minutes, or until the potatoes are tender and the shrimp is cooked. Let the bag stand for 2 minutes before serving.
- 4 cups
Nutrients per serving:
U.S. nutrients per serving (2 cups/500 mL): Calories 380, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 95 mg, Sodium 1450 mg, Carbohydrate 50 g, Fiber 1 g, Sugars 7 g (includes 0 g added sugar), Protein 27 g
We like using frozen shrimp because it saves time, but you can make this recipe with thawed shrimp, too! Just reduce the cooking time in step 4 by 1–2 minutes.
Switch up your seasonings to customize!