I’m not going to lie, I was a little bummed that we couldn’t indulge in a traditional Friday Night Fish Fry when we spent a few days in Wisconsin, so I got creative with my freezer stockpile and came up with an EVEN BETTER option—a Shrimp Bake at Home! Using high-quality Gorton’s shrimp varieties, I was able to whip up this Easy and Delicious Shrimp Bake Platter in under thirty minutes and you can, too.
This post is sponsored by Gorton’s. All opinions are my own.
Why Gorton’s Shrimp?
We are huge fans of frozen shrimp because it is an easy and delicious go-to that my busy family can always rely on. As a freezer staple, Gorton’s shrimp is preserved for freshness whenever you need them and customizable to whatever you need. Whether you use just a handful of shrimp as a mid-day snack or an entire box as part of a Shrimp Bake Platter, Gorton’s has you covered.
Whether you choose their Crispy Beer Batter Shrimp, Popcorn Shrimp, or Butterfly Shrimp you can feel good serving a protein, vitamin and mineral-rich food that tastes great and cooks fast. And during a global pandemic like this, including non-GMO and immunity boosting ingredients into your family’s diet is a MUST.
Why a Shrimp Bake Platter?
Because variety is the spice of life—and we can all use a beautiful spread to ooh and aaah over, am I right? My youngest is a fan of Gorton’s Popcorn Shrimp while my oldest will only eat their Butterfly Shrimp, so to please everyone I came up with a no-fail Shrimp Bake Platter that everyone can happily enjoy, no matter what they choose.
How to Make a Shrimp Bake Platter
- Gorton’s Crispy Beer Batter Shrimp
- Gorton’s Popcorn Shrimp
- Gorton’s Butterfly Shrimp
- Bag of pre-made coleslaw with dressing
- 2 lemons
- 1 ear of corn for each person
- ¼ pound of small potatoes for each person
- 2 tablespoons seasoned salt
- 1 tablespoon garlic salt
- ½ tablespoon Cayenne Pepper
- ½ stick butter
- Bunch of parsley, thyme, and a bay leaf
- Dipping sauces (cocktail sauce, tartar sauce, remoulade—even just a simple ketchup for the kiddos!)
The heart of a shrimp bake platter is OBVIOUSLY the shrimp, and I recommend getting a variety of Gorton’s products so that there are lots of different options to choose from. Going off our favorite Wisconsin fish fry meals as well as our love of spicy southern cuisine, we also like to include fresh vegetable elements like cole slaw (we use a kale and cabbage combo), boiled corn and potatoes, and of course LOTS of lemon, fresh herbs, and dipping sauces.
First, arrange the frozen shrimp on a baking sheet and cook for 15 minutes at 425 degrees, flipping them over halfway through. While those are baking, but together your spicy corn and potato boil. Cut the baby potatoes in half and the corn into quarters so that everything is bite sized. Add to boiling water along with fresh herbs, seasoning, and one lemon. Let cook until potatoes are fork tender. Drain and add to the platter
For the coleslaw, it is easiest to buy a bag of pre-shredded coleslaw and jazz it up any way that you prefer. Since we like our cole slaw sweet, we use a kale and cabbage combination topped with poppy seed dressing and dried cranberries. The juxtaposition of the sweet slaw and salty shrimp is the PERFECT combo. Place coleslaw in a large bowl near the bottom of the platter since it will undoubtedly be a family favorite and can get a little messy scooping it out.
Finally, pour different store-bought sauces like tartar, cocktail, and remoulade into small bowls and arrange on the platter. Once the shrimp is fully cooked, place onto the platter in mounded piles and add fresh lemon slices in the empty spots. THAT’S IT! You have a delicious, nutritious, and Instagrammable meal.
For other family-friendly recipes, check out my family’s favorites.
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