Seasoned Shrimp and White Corn on Fingerling Potatoes

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: 40 canapes
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20 fingerling potatoes, cut lengthwise

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 pound large shrimp, peeled and deveined, cut into 1/2-inch pieces

1 tablespoon crab boil seasoning (recommended: Old Bay)

2 tablespoons butter

1 tablespoon chopped fresh parsley, plus more for garnish

Juice 1 lemon

1 (8-ounce) can corn, drained


  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, combine the potatoes, olive oil, salt and pepper, and mix well with your hands. On a roasting tray, spread out the potatoes, cut side up, and roast in the oven until golden, about 30 minutes. Set aside and let cool.
  3. In a large bowl, season the shrimp with the crab boil seasoning. Melt the butter in a frying pan over medium heat and saute until cooked through, about 5 minutes. Add the parsley, lemon juice, and corn. Cook for 2 to 3 minutes. Put the potatoes on a platter, cut side up. Divide the shrimp mixture on top of each potato. Sprinkle with additional chopped parsley.
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