Oh yes, you heard that right! This Whole30 shrimp boil is next level baby! Ever since Whole30 updated the rules that white potatoes are complaint, I have been thinking about posting a shrimp boil recipe. But you know, I’m lazy so it took me a while. But here we are.
What makes this dish special and so darn flavorful is the spicy lemon garlic sauce. It’s very simple to make but it’s also the star of the show. Finishing your shrimp boil with this spicy lemon garlic sauce is the perfect icing on top so to speak.
Shrimp boil in a few easy steps:
There are multiple ways to make make shrimp boil. You could cook in the oven or on the grill. But for this recipe, I am sticking with boiling. I do enjoy sticking everything in the oven when I’m feeling lazy (which is often, but you already know this).
Now, the 3 main ingredients for this shrimp boil are potatoes, andouille or cajun sausage and shrimp. Now if you’re not on a Whole30, you can definitely add corn. You can also add other seafood (Crab, crawfish…etc) if you don’t like shrimp or if you want some variety.
I really want to take this moment to highlight 2 small businesses I absolutely adore. You will notice I speak about Primal Palate and Balanced Bites quite a bit. Both brands were started by people who are incredibly passionate about good food. Their spice blends are made with organic ingredients, no bullshit and the highest quality. I hope you will support both brands because they are dope human beings who value quality and care.
Today I am using Primal Palate’s New bae seasoning (think old bay but better) and Balanced Bites super trifecta garlic based seasoning (currently sold out). But, you can grab their trifecta seasoning here.
Before we jump into the full recipe, be sure to check out our other Whole30 recipes HERE!Print
Shrimp boil Whole30 style with a spicy lemon garlic sauce.
6 tbsp Primal Palate new bae seasoning (old bay seasoning also works here), divided
2 lemons, divided
2 bay leaves
1 lb baby potatoes, left whole or halved
1 lb shrimp, deveined
1 lb andouille or cajun sausage, sliced
1/4 cup ghee
2 tbsp olive oil
1 onion, sliced
4 cloves garlic, minced
2 tbsp smoked paprika
1 tsp cayenne pepper (optional)*
1 tbsp balanced bites trifecta or super trifecta seasoning (any garlic based seasoning will work here)
1 cup bone broth
1–2 dashes hot sauce (franks red hot or any compliant hot sauce)
Lemon wedges and parsley to serve
To begin, fill a large stock pot with water about 3/4 of the way. Add 4 tablespoons of new bae/old bay seasoning, the juice of 1 lemon along with the squeezed lemon halves and 2 bay leaves to the pot. Bring the mixture to a boil.
Next, add the potatoes to the water and cook for 10 minutes. Then, add the sausage to the pot, cover and continue to cook for another 10 minutes. Lastly, add the shrimp to the pot and continue to cook for 5 minutes, uncovered. Cook the shrimp for exactly 5 minutes DO NOT OVERCOOK.
Drain the shrimp boil and discard the lemon halves and bay leaves. Transfer the shrimp boil to a serving platter and set it aside.
To make the sauce, heat the ghee and olive oil over medium-high heat in a saucepan. Add the onion and sauté for 5 minutes or until translucent. Add the garlic and continue to sauté for 2-3 minutes. Stir in the paprika, cayenne, garlic seasoning and the remaining 2 tablespoons of new bae/old bay seasoning. Cook the mixture for about a minute. Now add the broth, hot sauce and the juice of the remaining lemon. Stir the sauce, lower the heat to medium and simmer for 5 minutes to marry all the flavors. Taste the sauce and add more lemon juice, hot sauce or cayenne pepper to taste.
Reserve half of the sauce in a small serving bowl for dipping and pour the remaining sauce all over the shrimp boil. Serve with fresh parsley and lemon wedges.
*Cayenne pepper is completely optional. If you don’t like heat, don’t add it. If you want a little kick, you can use a pinch of pepper flakes.
Keywords: Shrimp boil, whole30 shrimp boil