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Shell on Shrimp with Corn, Potatoes and Chorizo

Rated as 3.75 out of 5 Stars

"Get a taste of land, sea, and everything in between with this light and flavorful dish from April Bloomfield from the Spotted Pig NYC."
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25 m servings 160 cals
Original recipe yields 4 servings


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  1. Preheat oven to 375 degrees F. Place a large sheet of Reynolds Wrap(R) Aluminum Foil on a clean surface. Place a similarly sized sheet of Reynolds(R) Parchment Paper on top of the foil.
  2. Center the butter on the parchment. Add potatoes and then corn. Gently place the shrimp on top of corn and drizzle with olive oil and garlic. Top with a squeeze of lemon juice and a good pinch of salt. Add the chorizo slices on top of the seasoned shrimp.
  3. Bring up sides of the parchment/foil. Double fold top and ends to seal packet, leaving room for heat circulation inside. Cook for 8-9 minutes. Remove packet from the oven, carefully cut open the top of the foil packet using a pair of scissors to let steam out. Set aside.
  4. Mix the corn, potatoes and chorizo together in the foil. Remove to a serving platter and add the shrimp. Top with cilantro. Drizzle over any cooking liquid left in the packet. Serve with a fresh cut lemon wedge.


  • Spotted Pig NYC (
  • Reynolds Kitchens Tip:
  • Reynolds Wrap® Aluminum Foil and Reynolds® Parchment Paper together make your holiday feast easy to execute and even easier to clean.

Nutrition Facts

Per Serving: 160 calories; 11.1 g fat; 9.4 g carbohydrates; 8 g protein; 52 mg cholesterol; 275 mg sodium. Full nutrition

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Read all reviews 4
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I loved the flavor of this dish! It took a good bit longer for my shrimp to cook - more like 20 minutes - and the potatoes (a little more than 1/2" dice) were still not done. Also, I didn't know...

I added more shrimp and some red pepper flakes and it was good. But next time I make this I will add some Old Bay seasoning, Italian herbs or curry powder for an added zip. I doubled the recipe ...

Decided to take this recipe camping with us on the coast. Taking note of other's comments when making this, I cut the potatoes 1/8th inch thick to insure they'd cook thru without over cooking th...

I give this recipe 4 stars just because the timing is wrong. It took almost 30 minutes to get my potatoes cooked and I was worried about overcooking the shrimp. The changes I made to the recip...