Vegetarian Classic Shrimp Boil

Savor the vibrant flavors of a hearty *Vegetarian Classic Shrimp Boil*, a plant-based twist on the beloved coastal favorite. This recipe swaps seafood for protein-packed chickpeas while keeping the bold, zesty essence intact with Old Bay seasoning, smoked paprika, and bay leaves. Packed with tender potatoes, sweet corn on the cob, and carrots simmered in savory vegetable broth, this one-pot wonder is as comforting as it is flavorful. Fresh lemon juice and a sprinkle of parsley brighten each bite, making it a perfect choice for a summer gathering or a cozy weeknight dinner. Serve it hot with crusty bread for a satisfying meal that’s vegan-friendly, nourishing, and irresistibly delicious.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1.5 pounds potatoes
• 4 large carrots
• 4 ears corn on the cob
• 2 cans chickpeas
• 1 large onion
• 4 garlic cloves
• 1 large lemon
• 8 cups vegetable broth
• 3 tablespoons Old Bay seasoning
• 1 teaspoon smoked paprika
• 2 bay leaves
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup parsley

Directions

Step 1

Wash the potatoes and cut them into 1-inch pieces. Peel the carrots and cut them into thick slices. Husk the corn and cut each ear into 3 pieces.

Step 2

Drain and rinse the canned chickpeas. Peel and chop the onion into large chunks. Thinly slice the garlic cloves.

Step 3

Cut the lemon in half. Roughly chop the parsley.

Step 4

In a large stockpot, heat olive oil over medium heat. Add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.

Step 5

Add the vegetable broth to the pot, followed by the potatoes, carrots, corn, chickpeas, Old Bay seasoning, smoked paprika, bay leaves, salt, and black pepper.

Step 6

Squeeze the juice of half the lemon into the pot and then add the squeezed lemon half. Stir everything together.

Step 7

Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low and cover the pot with a lid.

Step 8

Allow the stew to simmer for 20-25 minutes, or until the potatoes and carrots are tender.

Step 9

Remove from heat and discard the bay leaves and lemon half.

Step 10

Taste and adjust seasoning if needed. Sprinkle chopped parsley over the stew before serving.

Step 11

Serve hot with crusty bread on the side for a complete meal.

Nutrition Facts

Serving size	(4348.6g)

Amount per serving	% Daily Value*
Calories	3479.4

Total Fat 71.5g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 8.8g
Cholesterol 0mg	0%
Sodium 8942.9mg	0%
Total Carbohydrate 610.5g	0%
Dietary Fiber 121.4g	0%
Total Sugars 123.7g
Protein 141.0g	0%

Vitamin D 0IU	0%
Calcium 978.8mg	0%
Iron 45.3mg	0%
Potassium 11868.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.6%

Protein: 15.5%

Carbs: 66.9%