This shrimp boil is a super flavorful and easy dish that’s perfect for warmer weather. With tender shrimp, creamy potatoes, and Whole30 kielbasa, this shrimp boil is such a great weekend dish or dinner anytime you want to kick back and enjoy spring and summer! With a garlic ghee to take things to the next level, this Whole30 shrimp boil recipe is certain to become one of your favorites.

I N G R E D I E N T S

4 lemons divided use

1/2 cup Old Bay seasoning plus more

for garnish

8 cloves garlic smashed

1 onion peeled and cut into 6 pieces

1 pound small red potatoes

4 ears corn on the cob cut into 3-4

inch pieces

2 lobster tails

1 pound clams scrubbed

1 pound mussels

1 pound king crab legs pre-cooked

1 pound smoked sausage cut into 1

inch pieces, kielbasa or andouille are

preferred

1 pound shrimp peeled and deveined

(leave tails on)

3 tablespoons butter

2 tablespoons creole seasoning

2 tablespoons chopped parsley

D I R E C T I O N S

Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish. Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, creole seasoning, garlic and onion. Bring to a boil. Add potatoes to the pot and cook for 8 minutes. Add the lobster tails and cook for 5 minutes. Add the clams, crab, and corn, and cook for 5 minutes. Add shrimp and sausage and cook for 2-3 minutes. Drain the seafood mixture from the pot, reserving 1 cup of the broth. Melt the butter in a small bowl and whisk it into the reserved broth. Pour the seafood mixture onto table lined with newspaper or leave in pot and bring to the table. Pour the butter and broth mixture over the seafood. Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.

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