Heart-Healthy Classic Shrimp Boil
Dive into a guilt-free seafood feast with this *Heart-Healthy Classic Shrimp Boil*! Bursting with bold flavors and wholesome ingredients, this recipe reimagines the timeless Southern favorite with a lighter twist. Succulent shrimp, tender baby red potatoes, sweet corn on the cob, and aromatic hints of garlic, lemon, and Old Bay seasoning come together in a simmering bath of perfectly spiced broth. What sets this dish apart is its low-sodium approach, thanks to a salt-free seasoning blend, and its drizzle of heart-healthy olive oil to round off the flavors. Ready in just 45 minutes, this one-pot wonder is ideal for a crowd-pleasing dinner that’s as nutritious as it is delicious. Garnished with fresh parsley and served with vibrant lemon wedges, this shrimp boil is a celebration of fresh, simple ingredients done right. Perfect for family gatherings, casual weeknights, or even meal-prepping adventures!
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Recipe Information
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
Instructions
In a large stockpot, bring 10 cups of water to a rolling boil over high heat.
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.
Add the baby red potatoes to the pot and cook them for about 10 minutes or until they begin to soften.
Add the corn pieces to the pot and allow them to cook with the potatoes for another 8 minutes.
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.
Remove the pot from heat and let it sit for 2-3 minutes.
Using a slotted spoon, carefully remove the shrimp, potatoes, and corn from the pot. Arrange them on a serving platter.
Drizzle the olive oil over the cooked ingredients and scatter chopped fresh parsley over the top for garnish.
Serve immediately, making sure to include lemon wedges for squeezing over the boil.
Nutrition Facts
Calories |
2469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1715 mg | 572% | |
| Sodium | 1836 mg | 80% | |
| Total Carbohydrate | 300.1 g | 109% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 76.0 g | ||
| Protein | 266.5 g | 533% | |
| Vitamin D | 34.5 mcg | 172% | |
| Calcium | 1202 mg | 92% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 8684 mg | 185% | |
*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.
