Southern-Style Shrimp "Boil" with Corn, Potatoes & Green Bean Salad

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
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
fresh
ingredients
Southern-Style Shrimp "Boil" with Corn, Potatoes & Green Bean Salad
Title
  • 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 Triangle Created with Sketch.
Prepare the ingredients:
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.

Cook the corn & green beans:
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.

Cook the potatoes:
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.

Make the aioli & salad:
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.

Finish the boil:
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.

Serve your dish:
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!

Tips from Home Chefs

Southern-Style Shrimp "Boil"

Prepare the ingredients:
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.

Cook the corn & green beans:
Cook the potatoes:
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.

Make the aioli & salad:
Finish the boil:
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!

Serve your dish:
Browse Steps
1 of 6