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Publix Aprons Recipes

Herb-Crusted Shrimp and Yucca Fries With Crazy Corn

Total Time - 35 minutes / Makes 4 Servings

Cooking Sequence

  • Preheat oven
  • Prepare shrimp recipe through step 4 - 15 minutes
  • While fries begin to bake, prepare corn and begin to microwave - 10 minutes
  • Turn fries, complete corn and shrimp; serve - 10 minutes

Herb-Crusted Shrimp and Yucca Fries With Crazy Corn

Herb-Crusted Shrimp and Yucca Fries


cooking spray
14 ounces frozen yucca fries
16–18 sprigs fresh cilantro
12–15 fresh basil leaves
12–15 fresh mint leaves
10–12 sprigs fresh parsley
2 cloves fresh garlic
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
large zip-top bag
1 lemon (rinsed)
1 1/2 pounds large peeled/deveined shrimp, thawed if needed

1. Preheat oven to 450°F. Coat two baking sheets with cooking spray. Arrange yucca fries in single layer on one baking sheet.
2. Rinse herbs, pat dry, and chop finely (1/4 cup of each); chop garlic. Place herbs, garlic, oil, salt, and pepper in large zip-top bag. Squeeze juice of lemon (1 1/2 tablespoons) into bag. Knead bag to blend ingredients.
3. Pat shrimp dry; add to herb mixture. Knead with fingertips until shrimp are evenly coated. Arrange in single layer on second baking sheet. Wash hands.
4. Bake yucca fries 10 minutes.
5. Remove fries from oven; turn fries and bake 8–10 more minutes or until golden.
6. Five minutes after turning yucca, place shrimp in oven and bake 3 minutes. Stir shrimp (to turn) and cook 3–4 more minutes or just until shrimp turn pink and opaque. Serve. CALORIES (per 1/4 recipe) 440kcal; FAT 13g; CHOL 260mg; SODIUM 850mg; CARB 42g; FIBER 2g; PROTEIN 36g; VIT A 25%; VIT C 25%; CALC 15%; IRON 30%
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Crazy Corn

1 small red bell pepper (rinsed)
10 ounces frozen whole kernel corn
2 tablespoons pre-diced onions
1/4 teaspoon seasoned salt
2 ounces salsa Monterey Jack cheese
1 tablespoon herb/garlic butter

1. Cut pepper into bite-size pieces; place in microwave-safe bowl. Stir in corn, onions, and seasoned salt. Grate cheese into corn mixture; stir until blended.
2. Cover and microwave on HIGH 7–8 minutes, stirring once, until thoroughly heated and vegetables are tender.
3. Drain, if needed; stir in butter and serve. CALORIES (per 1/4 recipe) 130kcal; FAT 5g; CHOL 15mg; SODIUM 190mg; CARB 16g; FIBER 2g; PROTEIN 6g; VIT A 20%; VIT C 70%; CALC 10%; IRON 2%
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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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Add to your grocery list 1 tbsp herb garlic butter
Add to your grocery list 2 oz salsa Monterey Jack cheese

Dry Grocery
Add to your grocery list cooking spray
Add to your grocery list 1 tbsp extra-virgin olive oil
Add to your grocery list large zip-top bag
Add to your grocery list 1/4 tsp seasoned salt

Add to your grocery list 10 oz whole kernel corn
Add to your grocery list 14 oz yucca fries

Add to your grocery list 12-15 leaves fresh basil
Add to your grocery list 16-18 sprigs  fresh cilantro
Add to your grocery list 2 cloves fresh garlic
Add to your grocery list 12-15 leaves fresh mint
Add to your grocery list 10-12 sprigs fresh parsley
Add to your grocery list 1  lemon
Add to your grocery list 2 tbsp pre-diced onions
Add to your grocery list 1 small red bell pepper

Add to your grocery list 1 1/2 lb large peeled/deveined shrimp

Suggested Items
Add to your grocery list Cuban bread
Add to your grocery list creme cake
Add to your grocery list fresh salad blend

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Utensils & Cookware

  • 2 baking sheets, food chopper
  • microwave-safe bowl with lid
  • cheese grater, cooking spoons
  • tongs, knife and cutting board
  • measuring utensils
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Aprons Advice

Add some hot pepper sauce to the corn to turn up the heat!
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Recipe Version seaf0087