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Shrimp & Vegetable Boil

Total Time

Prep: 20 min. Cook: 30 min.


6 servings

When my children were small, they liked picking out the ingredients for making this supper. When there’s no shrimp on hand, we use crab or chicken. —Joyce Guth, Mohnton, Pennsylvania
Shrimp & Vegetable Boil Recipe photo by Taste of Home


  • 4 cups water
  • 4 cups chicken broth
  • 2 teaspoons salt
  • 2 teaspoons ground nutmeg
  • 1/2 teaspoon sugar
  • 2 pounds red potatoes (about 8 medium), cut into wedges
  • 1 medium head cauliflower, broken into florets
  • 2 large onions, quartered
  • 3 medium carrots, sliced
  • 1 pound fresh peas, shelled (about 1 cup)
  • 2 pounds uncooked shell-on shrimp (26-30 per pound), deveined
  • 6 ounces fresh baby spinach (about 8 cups)
  • 1 tablespoon minced fresh parsley
  • Salt and pepper to taste


  1. In a stockpot, combine the first 5 ingredients; add potatoes, cauliflower, onions, carrots and peas. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 12-15 minutes.
  2. Stir in shrimp and spinach; cook 3-5 minutes longer or until shrimp turn pink. Drain; transfer to a large serving bowl. Sprinkle with parsley; season with salt and pepper.

Nutrition Facts

2-2/3 cups: 367 calories, 3g fat (1g saturated fat), 185mg cholesterol, 721mg sodium, 50g carbohydrate (12g sugars, 11g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 3 starch.

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