Low Country Shrimp Bowls

paprika-garlic butter, sautéed shrimp, red potatoes, corn

1705 Recipe

Serves: 2 Servings | Time to Table: 20 Minutes | Calories: 446 | Category: Gluten-Free, Low-Calorie, Pescatarian | Allergens: Contains Shellfish (Shrimp) + Milk (Butter) | Excellent Source of: Fiber, Iron, Protein, Vitamin A, Vitamin C |


  • - Chef's Knife
  • - Colander
  • - Large Skillet
  • - Medium Saucepan

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Butter Pads
  • - Fire Roasted Corn
  • - Lemon
  • - Minced Garlic
  • - Paprika
  • - Parsley
  • - Red Potato
  • - Shrimp

Wine Pairings by @grapefriend

Give any night (and these shrimp bowls) a little extra sparkle with a Brut Champagne.

Beer Pairings

Go for an American Wheat Ale for its refreshing, slightly tart flavor to complement the garlic butter-sauced shrimp.

TK Table Talk:

At a traditional Low Country shrimp boil, the contents of the boil (shrimp, corn, potatoes and sausage) are poured onto a large outdoor table for guests to serve themselves from. What other foods are best eaten this way?

What To Do:

1. Shrimp may arrive slightly frozen. Thaw as needed.

Low Country Shrimp Bowls - Step 1

2. Cook Potatoes: Bring a medium saucepan of salted water to a boil. While water comes to a boil, cut potatoes into bite-size pieces. Add potatoes to water. Cook 10 to 12 minutes or until tender. Drain.

Low Country Shrimp Bowls - Step 2

3. Prep Ingredients: Chop parsley. Cut lemon in half and squeeze juice.

Low Country Shrimp Bowls - Step 3

4. Start Shrimp Mixture: Melt butter in a large skillet over medium heat. Add garlic and paprika. Sauté 1 minute.

Low Country Shrimp Bowls - Step 4

5. Finish Dish: Stir in shrimp and corn. Cook 2 minutes or until shrimp turn pink. Stir in potatoes and half of parsley. Stir in lemon juice, and season with salt and pepper to taste.

To Serve: Divide mixture evenly between 2 bowls. Sprinkle with additional parsley, if desired.

Pro Tip:

Get more juice from the lemon. Roll it with the palm of your hand on the countertop before juicing.
Spice it Up!: Add a pinch of chipotle chili powder for some smoky heat.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with@terraskitchen and #terraskitchen.