Sheet Pan Shrimp “Boil” with Sausage Meatballs and Spicy Corn Ribs – Momofuku Peachy Keen
sheet pan shrimp boil

Sheet Pan Shrimp “Boil” with Sausage Meatballs and Spicy Corn Ribs

  • 1½ pounds Shrimp, peeled (preferably 9/12 shrimp)
  • 2 ears Corn
  • 1 pound Small gold potatoes, halved or quartered if larger
  • 2 tablespoons Olive oil
  • 1 pound Breakfast sausage links (or any sausage you prefer), casings removed 
  • 8 tablespoons Butter (1 stick)
  • 2 cloves Garlic, grated
  • 2 Lemons
  • 1 tablespoon Momofuku Soy Sauce
  • 2 teaspoons Momofuku Chili Crunch (optional)
  • 1 bunch Parsley, chopped
  • 1 small Onion, thinly sliced
  • Momofuku Spicy Seasoned Salt

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. 

Try out this recipe and tag us in a feed post on Instagram with #sheetpanmonth before August 31, and you’ll be entered to win a Momofuku x Tilit apron, just like our chefs wear. Terms and conditions apply.*

Preheat 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.

momofuku pantry pack
Pantry Starter Pack | Bring Momofuku flavor to your home kitchen with our pantry starter pack. Featuring our Savory, Tingly and Spicy Seasoned Salts, Soy Sauce, Tamari, and Chili Crunch, this pack will give you the tools to season, sauce, and spice up your favorite dishes.

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*All entries must be in by August 31 at 11:59 pm EDT. Only feed posts that use the hashtag #sheetpanmonth will be considered. Must follow @momolongplay on Instagram to win. US entries–only. This contest is in no way affiliate with Instagram.