Shrimp Seafood Boil
Garlic butter shrimp tossed in a custom spice blend of smoked paprika, Old Bay, and cayenne — served over rice for a bold, spicy, high-protein meal. 50g protein at just 495 calories. No boil bag required.
📹 Watch Christian Make This
Macro Breakdown (Per Serving)
Southern Boil, Filipino Heat
Seafood boils are a Southern American tradition — crawfish, shrimp, corn, and potatoes dumped on a newspaper-covered table, eaten with your hands, shared with the whole crew. It's communal, messy, and iconic. From Louisiana to the Carolinas, every coastal family has their own seasoning blend and their own rules.
Christian's version strips it down to the macro essentials: shrimp and rice. No corn, no potatoes, no sausage — just pure protein with a custom spice blend that hits harder than most store-bought seasonings. The blend leans heavy on smoked paprika and Old Bay with cayenne for heat, inspired by both Cajun tradition and the Filipino love of spice.
The secret weapon is the garlic butter base. Three tablespoons of unsalted butter melted with 8 cloves of minced garlic creates a sauce that coats every shrimp perfectly. It's indulgent enough to feel like a cheat meal but lean enough to fit a cut — that's the whole point of Christian's kitchen.
Ingredients
- 32 oz frozen shrimp (thawed)
- 3 tbsp unsalted butter
- 2-3 tbsp seasoning mix (see below)
- 8 cloves garlic, minced
- Fresh parsley for garnish
- 8 oz cooked rice (per serving)
Seasoning Mix (Batch)
- 1/3 cup smoked paprika
- 3/4 cup Old Bay seasoning
- 3 tbsp cayenne pepper
- 2 tbsp mustard powder
- 3 tbsp kosher salt
- 2 tbsp monk fruit sweetener
- 3 tbsp black pepper
- 1 tbsp coriander
- 2 tbsp dried thyme
Instructions
Build the butter base. Heat butter in a large pan over medium heat until melted. Add minced garlic and 2-3 tablespoons of the seasoning mix. Stir for about 30 seconds until fragrant — the kitchen should smell incredible.
Increase the heat. Turn the heat up to medium-high. You want the pan hot enough to sear the shrimp, not steam them.
Cook the shrimp. Add the thawed shrimp to the pan in a single layer. Cook until they start turning slightly orange and reach an internal temperature of 145°F. This happens fast — 2-3 minutes per side at most.
Remove immediately. The second the shrimp are done, take them off the heat. Overcooked shrimp turn rubbery and lose their sweetness. It's better to pull them slightly early — residual heat finishes the job.
💡 Christian's Tips
- Make a big batch of the seasoning mix. Store it in a jar — it keeps for months. Use it on chicken, fish, eggs, anything. It's Christian's go-to all-purpose seasoning.
- Don't overcook the shrimp. This is the number one mistake. Shrimp go from perfect to rubbery in about 60 seconds. When they curl into a C-shape, they're done. If they curl into an O, they're overcooked.
- Use frozen shrimp, not "fresh." Most "fresh" shrimp at the counter was frozen and thawed anyway. Buy frozen, thaw yourself, and get better quality for less money. Costco's 32oz bags are ideal.
- Swap rice for cauliflower rice to drop this meal under 300 calories while keeping all 50g of protein. The garlic butter sauce makes cauliflower rice taste incredible.
- Adjust cayenne to your heat tolerance. The 3 tbsp in the batch mix makes it medium-spicy. Cut to 1 tbsp for mild, or double it if you want to sweat.
Full Nutrition Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 495 kcal |
| Protein | 50g |
| Total Carbohydrates | 64g |
| Dietary Fiber | 2g |
| Total Fat | 10g |
| Saturated Fat | 5g |
| Cholesterol | 380mg |
| Sodium | 1650mg |
| Potassium | 420mg |
| Iron | 4.2mg |
Common Questions
Is the cholesterol in shrimp a concern?
Shrimp are high in dietary cholesterol (about 190mg per 4oz), but current research shows dietary cholesterol has minimal impact on blood cholesterol for most people. The American Heart Association no longer sets a specific daily cholesterol limit. If you have specific health concerns, consult your doctor.
Can I add corn and potatoes like a traditional boil?
Absolutely — just log the extra carbs. One ear of corn adds about 90 calories and 19g carbs. A medium potato adds about 160 calories and 37g carbs. Christian strips these out to keep the meal lean, but add them back if your macros allow.
How do I store and reheat leftover shrimp?
Store in an airtight container for up to 3 days. Reheat gently in a pan over medium-low heat — never microwave shrimp unless you want rubber. Add a splash of water and cover with a lid to steam them back to life without overcooking.
