Shrimp Platter Recipe

Clean and marinate

Pat shrimp dry with paper towels. Place shrimp in a bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 tablespoon lemon juice. Set aside to marinate while you prepare sides (10–15 minutes).

If blackening, combine all blackening spice ingredients in a small bowl. Pat marinated shrimp dry slightly, then toss shrimp in the spice mix until evenly coated. Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add 1 teaspoon oil to the pan, then add shrimp in a single layer; cook 1–2 minutes per side until spices form a dark crust and shrimp are opaque and cooked through. Remove from pan and keep warm.

If grilling, thread shrimp onto skewers (3–4 shrimp per skewer). Preheat grill or grill pan to medium-high and brush grates with 1 tablespoon olive oil. Grill shrimp 2 minutes per side until opaque and slightly charred. Remove from heat.

If frying, combine flour, cornstarch, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a shallow bowl. Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until it registers 350°F (or a small piece of bread sizzles and browns in about 30 seconds). Dredge shrimp in the flour mixture, shaking off excess, then fry in batches 1–2 minutes per side until golden and cooked through. Drain on paper towels and season lightly with salt.

Preheat oven to 425°F (220°C). Halve baby red potatoes and toss with 1 tablespoon olive oil, 1/2 teaspoon salt and a pinch of black pepper. Spread cut-side down on a baking sheet and roast 20–25 minutes until tender and golden. Toss with 1 tablespoon chopped parsley before serving.

Combine 2 cups mixed greens and 1/2 cup halved cherry tomatoes in a bowl. Toss with 2 tablespoons vinaigrette just before serving.

Bring a large pot of salted water to a boil. Add corn cobs and cook 4–6 minutes until tender. Remove, brush with 2 tablespoons butter and sprinkle with 1 teaspoon salt. Cut into halves if desired.

Steam 1 cup broccoli florets over simmering water 4–6 minutes until bright green and tender-crisp. Season with a pinch of salt and a drizzle of olive oil or a pat of butter.

Rinse 1/2 cup rice until water runs clear. Combine rice and 3/4 cup water in a small pot, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest 5 minutes, then fluff with a fork.

Arrange cooked shrimp on a platter with your chosen two sides. Garnish with chopped parsley and lemon wedges. Serve with cocktail sauce or remoulade on the side. If fried, serve immediately to keep shrimp crisp; grilled or blackened shrimp can rest briefly (1–2 minutes) before serving.