Easy Maryland-Style Grilled Shrimp and Corn Recipe

5 / 5 (1 review)

I love how easy and fast it is to make this delicious meal!

Grilling shrimp and corn takes less than 10 minutes. Cooking potatoes takes less than 10 minutes. The sauce is only two ingredients and there is no marinating time. This meal can easily be ready in less than 30 minutes! And it really is DELICIOUS!

Cook the potatoes in the microwave! Easy. While they are cooking, melt together the two ingredients for the sauce – butter and Old Bay seasoning. So easy.

If you are not familiar with Old Bay seasoning, it is a spice mix that can be found at any grocery store in a classic yellow, blue, and red container. The predominant flavors are celery, mustard, and paprika. And it is a regional favorite along the coast of Maryland and Virginia. I actually have the “Less Sodium” version and it still works well in this recipe.

I use a baking sheet as a place to put the shrimp while I pat them dry, toss with the sauce, and thread onto skewers. Maybe you will like doing it that way too, or maybe not. 😉 Also, I highly recommend the Norpro metal skewers! They are simple, inexpensive, and perfect for kebabs.

Zaycon shrimp goes on sale every once in a while and I take full advantage when it does! The shrimp are large (21-25 per pound) and delicious. Plus, they are already peeled and deveined. You may notice that they already look pink even though they are not cooked yet. That is just because they are Argentine Red Shrimp.

Tip: If you add the corn to the grill about two minutes before you start grilling the shrimp, they will both be done at about the same time!

Enjoy!

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Easy Maryland-Style Grilled Shrimp and Corn Recipe

5 / 5 (1 review)
Prep Time: 20 mins | Cook Time: 8 mins
Serves: 4

Ingredients

  • 1 pound small red potatoes, unpeeled
  • 4 ears corn, husks and silk removed and halved crosswise
  • 8 tablespoons unsalted butter
  • 1 tablespoon Old Bay seasoning
  • 1 1/2 pounds large shrimp (21-25 per pound), peeled and deveined
  • 2 tablespoons minced fresh parsley

Instructions

  1. Cut potatoes into about 1.5-inch pieces (halved or cubed, depending on size). In a large microwaveable bowl, combine potatoes with 1 tablespoon water. Cover bowl and microwave until potatoes are tender, 5-7 minutes; keep warm.
  2. Meanwhile, cook butter and Old Bay seasoning together in medium saucepan over medium heat until butter melts, about 2 minutes. Pat shrimp dry with paper towels and toss with 1 tablespoon of the butter mixture. Thread shrimp tightly onto skewers.
  3. For a gas grill, turn all burners to high, cover, and heat grill until hot. Clean and oil cooking grate. Place shrimp skewers and corn on grill. Cook covered, turning as needed, until lightly charred and cooked through, about 6 minutes for shrimp and 8 minutes for corn. Transfer to the bowl with the potatoes.
  4. Toss shrimp, corn, and potatoes with remaining melted butter; arrange on platter. Sprinkle parsley over top and serve.

Notes

Different size shrimp may require different cooking times.

Recipe Source: America's Test Kitchen Master of the Grill

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