Creamy Garlic Shrimp, Potato & Corn Bowl

Ingredients

Shrimp

• 1½ lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp Italian seasoning
• ½ tsp black pepper
• ½ tsp salt

Potatoes & Corn

• 1 lb baby potatoes, halved
• 1 cup sweet corn
• 1 tbsp butter
• ½ small onion, diced
• 3 cloves garlic, minced

Creamy Sauce

• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan
• 1 tbsp butter
• ½ tsp paprika
• ½ tsp Italian seasoning
• ¼ tsp black pepper
• Salt to taste
• 2 tbsp fresh parsley, chopped
• 1 tsp lemon juice

 Instructions

1. Cook potatoes: Boil the potatoes in salted water for about 10–12 minutes, until fork-tender. Drain.
2. Season shrimp: Pat shrimp dry and toss with olive oil, paprika, garlic powder, Italian seasoning, salt, and pepper.
3. Sear shrimp: Heat a large skillet over medium-high heat. Cook shrimp 2–3 minutes per side, until pink and opaque. Remove and set aside. Shrimp cooks quickly, so avoid overcooking.
4. Sauté vegetables: Melt butter in the same skillet. Add onion and cook 2–3 minutes. Add garlic and cook for 30 seconds.
5. Add potatoes & corn: Stir in cooked potatoes and corn. Cook for 2–3 minutes so they become lightly golden.
6. Make sauce: Add chicken broth and heavy cream. Stir in paprika, Italian seasoning, and black pepper. Simmer gently for 3–5 minutes until slightly thickened.
7. Add Parmesan: Stir in Parmesan until melted and creamy.
8. Combine: Return shrimp to the skillet and gently coat everything in the sauce. Add lemon juice.
9. Finish: Sprinkle with fresh parsley and serve hot.

 Nutrition & Allergen Info

Approx. per serving:

• Calories: 500–600 kcal
• Protein: 40–45 g
• Carbohydrates: 30–35 g
• Fat: 25–32 g
• Fiber: 3–5 g

Allergens:

• Shellfish: YES — shrimp
• Dairy: YES — butter, cream, Parmesan
• Peanuts: None
• Tree nuts: None
• Egg: None
• Wheat/Gluten: Usually none, but check broth/seasoning labels
• Soy: Check packaged broth/seasonings

Q/S — Quick Substitutions

Q: Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking.

Q: Can I use chicken instead of shrimp?
Yes. Use diced chicken breast or thighs and cook until the center reaches 165°F (74°C).

Q: Can I replace heavy cream?
Use half-and-half or evaporated milk for a lighter sauce.

Q: Can I use frozen corn?
Yes. Add it directly to the skillet; no need to thaw.

Q: Can I make it spicy?
Add ¼–½ tsp cayenne pepper or red pepper flakes.

Q: What should I serve with it?
Crusty bread, steamed green beans, a simple salad, or extra roasted vegetables.