Heart-Healthy Classic Shrimp Boil
Dive into the vibrant flavors of a **Heart-Healthy Classic Shrimp Boil**, a lighter twist on the traditional seafood feast! Perfect for a crowd, this one-pot wonder features tender shrimp, sweet corn on the cob, and creamy baby red potatoes, all infused with the zesty essence of garlic, fresh lemon, and salt-free seafood seasoning. Using olive oil instead of butter and skipping the heavy salt, this recipe keeps health in mind without sacrificing the bold, coastal-inspired flavors you love. Ready in just 45 minutes, it’s an easy, wholesome option for a weeknight meal or summer gathering. Garnished with fresh parsley and served with lemon wedges, this breezy dish is as beautiful as it is nutritious. Indulge in a satisfying shrimp boil that’s flavorful, family-friendly, and heart-smart!
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Ingredients
- 2 pounds Fresh shrimp, deveined and shells on
- 1 pound Baby red potatoes, halved
- 4 ears Corn on the cob, cut into thirds
- 2 whole Lemon, halved
- 4 cloves Garlic, crushed
- 3 tablespoons Old Bay seasoning or salt-free seafood seasoning
- 0.5 cup Fresh parsley, chopped
- 3 leaves Bay leaves
- 1 teaspoon Black peppercorns
- 10 cups Water
- 2 tablespoons Olive oil
Directions
Step 1
In a large stockpot, bring 10 cups of water to a rolling boil over high heat.
Step 2
Add the Old Bay seasoning, lemon halves, garlic, bay leaves, and black peppercorns to the water. Squeeze the lemon juice into the water before adding the lemons. Stir well and let the mixture simmer for about 5 minutes to infuse the flavors.
Step 3
Add the baby red potatoes to the pot and cook them for about 10 minutes or until they begin to soften.
Step 4
Add the corn pieces to the pot and allow them to cook with the potatoes for another 8 minutes.
Step 5
Gently stir in the shrimp, ensuring they are fully submerged in the boiling water. Cook for 3-5 minutes or until the shrimp are pink and fully cooked.
Step 6
Remove the pot from heat and let it sit for 2-3 minutes.
Step 7
Using a slotted spoon, carefully remove the shrimp, potatoes, and corn from the pot. Arrange them on a serving platter.
Step 8
Drizzle the olive oil over the cooked ingredients and scatter chopped fresh parsley over the top for garnish.
Step 9
Serve immediately, making sure to include lemon wedges for squeezing over the boil.
Nutrition Facts
| Serving size | (5177.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2468.8 |
| Total Fat 45.1g | 0% |
| Saturated Fat 7.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1714.6mg | 0% |
| Sodium 1835.7mg | 0% |
| Total Carbohydrate 300.1g | 0% |
| Dietary Fiber 44.5g | 0% |
| Total Sugars 76.0g | |
| Protein 266.5g | 0% |
| Vitamin D 1378.9IU | 0% |
| Calcium 1201.5mg | 0% |
| Iron 21.0mg | 0% |
| Potassium 8684.3mg | 0% |
Source of Calories