Smoky Paprika Shrimp & Corn Seafood Boil
A vibrant one-pot meal featuring plump shrimp and sweet corn in a smoky paprika broth, perfect for summer dinners. This american-inspired seafood ready in about 30 minutes pairs shrimp, baby potatoes, ears corn on the cob for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb shrimp
- 1 lb baby potatoes
- 2 ears corn on the cob
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 lemon
- 2 tbsp fresh parsley
Instructions
- Step 1: Quarter 1 lb baby potatoes and cut 2 ears corn into 1-inch pieces. In a large pot, combine potatoes, corn, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Add enough water to cover vegetables by 1 inch, then bring to a rolling boil over high heat.
- Step 3: Reduce heat to medium, cover, and simmer for 10 minutes until potatoes are tender.
- Step 4: Add 1 lb peeled shrimp to the pot, stirring gently, then cook uncovered for 5-7 minutes until shrimp turn pink and opaque.
- Step 5: Remove from heat, stir in 2 tbsp chopped fresh parsley, and serve immediately with lemon wedges for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Paprika Shrimp & Corn Seafood Boil take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Paprika Shrimp & Corn Seafood Boil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp from drying out.
Can I substitute ingredients in Smoky Paprika Shrimp & Corn Seafood Boil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Paprika Shrimp & Corn Seafood Boil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoky Paprika Shrimp & Corn Seafood Boil?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
Simple and delicious.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
