Southern-Style Shrimp "Boil"

with Corn, Potatoes & Green Bean Salad

40 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In the coastal regions of the Southern U.S., seafood boils are a way of life. Families gather to enjoy the delicious bounty of shellfish and hearty vegetables, typically boiled all together. In this inspired recipe, to build their individual flavors, we’re boiling our potatoes separately from our corn on the cob. Then we’re finishing them together—along with seasoned shrimp, lemon juice and butter—in one big pan. (If your pan isn’t big enough, feel free to use a pot!) A condiment of creamy aioli completes this late-summer feast.

See Plans

Nutrition

PER SERVING
Calories

510 Cals (est.)

fresh

ingredients

1 lb Shrimp
3 oz Cherry Tomatoes
3 cloves Garlic
2 ears Of Corn
1 Lemon
1 lb Prince Of Orange Potatoes
½ lb Green Beans
1 bunch Thyme
2 Tbsps Butter
⅓ cup Mayonnaise
1 Tbsp Shrimp Boil Spice Blend (Bay Leaves, Celery Salt, Sweet Paprika, Celery Seeds, Mustard Powder, Black Pepper, Nutmeg, Cayenne Pepper & Cinnamon)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Remove and discard the husks and silks of the corn; cut each cob into quarters. Trim off and discard the stem ends of the green beans. Cut the potatoes into bite-sized pieces. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Halve the tomatoes. Pick the thyme leaves off the stems; discard the stems.

2 Cook the corn & green beans:

Add the corn and green beans to the pot of boiling water. Cook 3 to 4 minutes, or until the corn is slightly tender and the green beans are bright green. Using tongs, transfer the cooked corn to a large bowl. Using a slotted spoon or strainer, remove the cooked green beans, leaving the pot of water boiling. Rinse the green beans under cold water for 30 seconds to 1 minute to stop the cooking process. Pat dry with paper towels; transfer to a separate large bowl.

3 Cook the potatoes:

Add the potatoes to the pot of boiling water used to cook the corn and green beans. Cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly. Transfer to the bowl of cooked corn.

4 Make the aioli & salad:

While the potatoes cook, in a small bowl, combine the mayonnaise, half the garlic paste and the juice of 2 lemon wedges. Stir to thoroughly combine; season with salt and pepper to taste. To the bowl of cooked green beans, add the tomatoes and ¼ of the aioli. Toss to coat; season with salt and pepper to taste.

5 Finish the boil:

Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, half the thyme and ¾ of the spice blend. Toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and remaining garlic paste. Cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are slightly opaque. Add the cooked corn and potatoes, butter and the juice of the remaining lemon wedges; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Remove from heat.

6 Serve your dish:

Transfer the finished boil to a serving dish. Garnish with the remaining thyme and spice blend. Transfer the remaining aioli to a serving dish. Serve with the salad and remaining aioli on the side. Enjoy!