Old Bay Shrimp Stacks • Seafood Nutrition Partnership


1 large Russet potato
1/2 cup sweet corn kernels
1/2 pound 31-40 ct cooked shrimp, peeled and deveined
2 Tbsp. olive oil
1 1/2 tsp. Old Bay seasoning
Fresh parsley for garnish
1/2 cup mayonnaise
1 tsp. garlic powder
2 Tbsp. chopped chives
1 tsp. dijon mustard
​Juice of 1/2 lemon
Developed by Cara Harbstreet, RDN, of Street Smart Nutrition


1.Preheat the oven to 375 degrees F. Line a large sheet pan or two smaller sheet pans with aluminum foil or spray with nonstick spray.
2.Wash and dry the potato. Using an mandolin, slice crosswise into thin slices (1/4″ thick).
3.Return sheet pans to the oven, switch to the BROIL setting, and broil for 5 minutes or until the tops of the stacks begin to brown. Remove from the oven and allow to cool slightly, then garnish with fresh parsley and 1/2 Tbsp. of the chopped chives.
4.While the potato slices are baking, prepare the other ingredients. If using frozen shrimp and corn, thaw and dry thoroughly. Remove the tails from the shrimp and add to a mixing bowl with the corn, olive oil, and Old Bay seasoning. Stir to combine so the corn and shrimp are evenly coated.
5.Remove the sheet pans from the oven. Arrange the shrimp and corn on top of the potato rounds. Try to evenly fill each round to be mostly covered, using 1 or 2 shrimp per piece.
6.Combine mayonnaise, garlic powder, remaining chives, dijon mustard, and lemon juice in a small bowl. Mix well, then serve with the shrimp stacks for dipping.​

Old Bay Shrimp Stacks are like a seafood boil in a bite. Flavorful shrimp and corn atop a roasted potato slice makes for the perfect party pleasing appetizer.

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