1-First, microwave the baby yellow potatoes on high for about 4 minutes total, turning them halfway through until they’re tender. After they cool, cut them in half to prepare for sautéing. This step helps them cook faster and get that nice golden brown.

2-Next, heat the 2 tablespoons of olive oil in a large skillet over medium heat and sauté the 1/2 chopped yellow onion for roughly 4 minutes until it’s soft and fragrant. Add the halved potatoes to the pan, season with salt and pepper, and cook for about 3 minutes, turning occasionally to brown them evenly. To build more flavor, place the potatoes cut side down for better browning, as this lets them crisp up without stirring too often.

3-Then, add the sliced turkey or chicken smoked sausage to the other side of the pan and cook for another 3 minutes, tossing occasionally. Follow that by adding the 2 minced cloves of garlic and sauté for 1 minute to release its aroma. Now, toss in the 2 tablespoons of butter cut into small cubes, the 3/4 pound of large peeled and deveined shrimp, the 1 1/4 cups of fresh or thawed frozen corn, 2 teaspoons of seafood seasoning, and 1/2 teaspoon of dried thyme. Season again with salt and pepper, and cook for 2 minutes while tossing everything together.

4-If you’re using the 4 ounces of baby spinach, add it now and cook until it wilts and the shrimp turns pink and is fully cooked. Finally, pour in the 1 tablespoon of lemon juice and give it all a good toss to blend the flavors. For best results, use fresh corn in summer or frozen the rest of the year, and remember, less stirring helps ingredients brown nicely. If you enjoy experimenting with other seafood dishes, check out our nutritious seafood recipes for healthy twists.

5-Tips for Even Cooking: Prepare all ingredients by peeling and deveining the shrimp, halving the baby potatoes, and chopping garlic. Preheat skillet over medium heat. Add olive oil to the skillet, then sauté garlic until fragrant, about 1 minute. Add baby potatoes and cook for 8-10 minutes until tender, stirring occasionally. Stir in corn kernels and Old Bay seasoning; cook for 2 minutes to blend flavors. Add shrimp to the skillet and cook for 3-4 minutes or until pink and opaque. Remove from heat, garnish with fresh parsley if desired, and serve immediately. Adapt timing slightly for vegan or gluten-free substitutions.