Sheet Pan Shrimp “Boil” with Sausage Meatballs and Spicy Corn Ribs Content
Every summer we used to have seafood boils on our patio at Momofuku CCDC—since the restaurant is closed this summer, we’re bringing you the first in our summer sheet pan series: this sheet pan spicy shrimp. The key is tossing your shrimp with our Spicy Seasoned Salt and letting it sit as soon as possible. The whole dinner comes together in under 30 minutes and in one easy sheet pan.
Heat oven to 400°F. Toss shrimp with 2 teaspoons Momofuku Spicy Seasoned Salt and set aside at room temperature or refrigerate for up to 6 hours. (The sooner you can season your shrimp, the better.)
Cut off the ends of your corn, then slice each ear quarters so you have 16 corn “ribs.” Place corn ribs on a sheet pan with potatoes and toss with olive oil and 2 tablespoons of Momofuku Spicy Seasoned Salt. Remove corn from sheet pan and set aside.
Half each breakfast sausage link and roll each half into a mini meatball. Nestle meatballs within potatoes on the sheet pan and roast for 10 minutes. Toss everything and roast for 10 minutes more.
Meanwhile, make your spicy lemon butter. Melt 1 stick of butter in a saucepan on low heat with grated garlic. Add zest and juice from 1 lemon, Momofuku Soy Sauce, Momofuku Chili Crunch, 2 teaspoons Momofuku Spicy Seasoned Salt, and 1 tablespoon chopped parsley. Let flavors meld together on low heat for a few minutes until the sauce no longer tastes like raw garlic. (It should not sizzle—you don’t want the butter to brown.)
When potatoes are cooked, turn your broiler to high and position your rack in the second from the top. Add corn, shrimp, and raw onion slices to the pan and broil for 3 minutes. Flip shrimp and broil 3 minutes more or until shrimp are pink and cooked through. (If you have smaller shrimp, broil your corn for a few minutes before adding shrimp as they will take less time.)
Remove from the oven and drizzle with half of your spicy lemon butter. Toss everything on the pan with a spatula and top with remaining chopped parsley and a pinch of Momofuku Spicy Seasoned Salt. Served with lemon wedges and remaining spicy lemon butter.