Hi there, Southern friends! I created this recipe with you in mind. I know summer is all about those seafood boils for y’all (see what I did there?), and this SoCal gal now thinks the same after trying it for myself. It’s really one of the easiest and most satisfying one-pot meals you can make.
These boils are usually intended to serve loads of people, but it’s just Jeff and I here, so I paired it down to two servings for a fun weeknight meal. I can see multiplying this recipe by 4 or 6 to feed a crowd. Even better? It all comes together in just about 30 minutes.
Shrimp Boil for 2
Servings: 2
Ingredients
- 7-8 cups water (just enough to cover all of the ingredients)
- 2 tbsp Old Bay seasoning
- 1 large onion, quartered
- 6 cloves garlic, smashed and peeled
- 2 lemons quartered
- 2/3 lbs baby potatoes, whole or diced in half if on the larger size (about 8, depending on the size of the potatoes)
- 2 links andouille chicken sausage (like Al Fresco or Trader Joe's brands)
- 2 ears fresh corn on the cob, husks removed and cobs cut in half
- 1 lbs shrimp with shell on (I use frozen, easy-peel shrimp so I don't have to clean them)
Instructions
- In a large stock pot, bring water, Old Bay, onion, garlic, and lemons to a boil.
- Add in potatoes and boil for 15 minutes.
- Add in corn and sausage. Boil for another 5 minutes.
- Add in shrimp. Boil for another minute, then turn heat off and let everything sit for another 2-3 minutes, until shrimp is pink.
- Drain everything, but make sure you save some of that broth!
- Serve with extra lemons to squeeze on top and broth for dipping.
Notes
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Calculated for 1/2 of the recipe.
WW Freestyle SmartPoints: 6 for 1/2 of the recipe
Cals: 760 | Fat: 15.4g | Sat Fat: 11.6g | Carbs: 97.8g | Fiber: 10.4g | Sugar: 10.3g | Protein: 72g
Leave a Reply