Mild-Style Shrimp Boil with Corn and Red Potatoes

This non-spicy seafood boil is top-notch. For those who don't want their shrimp boil to be too hot, this recipe is more savory than spicy. If desired, serve with cocktail sauce, hot sauce, Old Bay seasoning, or other condiments.

Prep Time:
20 mins
Cook Time:
50 mins
Additional Time:
5 mins
Total Time:
1 hr 15 mins


  • 2 cups boiling water

  • 4 cubes chicken bouillon

  • 8 cups water, or more as needed

  • 1 large onion, quartered

  • 1 head garlic

  • 3 bay leaves

  • 3 whole cloves

  • 4 tablespoons butter

  • 1 tablespoon kosher salt

  • 1 tablespoon coriander seeds

  • 2 teaspoons dill seeds

  • 2 teaspoons white mustard seeds

  • 2 teaspoons celery seeds

  • 1 teaspoon whole allspice berries

  • 1 teaspoon whole green peppercorns

  • 1 lemon, halved

  • 9 small red potatoes, or more to taste

  • 3 ears corn, shucked and cut into thirds, or more to taste

  • 16 ounces raw shrimp, headless and shells on

  • 4 cups ice cubes


  1. Combine boiling water and bouillon cubes in a large pot and stir until dissolved. Add 8 additional cups of water, onion, garlic, bay leaves, cloves, butter, salt, coriander seeds, dill seeds, mustard seeds, celery seeds, allspice berries, and peppercorns; bring to a boil, about 5 minutes. Reduce heat to medium and simmer for 20 minutes.

  2. Squeeze lemon juice into the pot and add lemon to the pot as well. Add potatoes and cook for 14 minutes. Add corn and cook 6 minutes more. Add shrimp and cook until opaque, about 3 minutes. Remove pot from heat.

  3. Add ice cubes to the pot with shrimp boil and let sit for 5 minutes.

  4. For a traditional shrimp boil, place several layers of newspaper on the dining table. Use a slotted spoon to transfer shrimp, potatoes, and corn onto the center of the table for everyone to reach, grab, and enjoy. For a tidier take, place several layers of newspaper on a baking sheet. Place shrimp, potatoes, and corn on top of the sheet and place the sheet on the dining table for everyone to serve themselves. If you need something neater, place shrimp, potatoes, and corn in a serving dish to pass at the table.


I omitted any super-hot spices from this recipe and used milder spices in their place. White mustard seed has the least amount of heat of the mustard family. The darker the seed, the hotter the temperature. Similarly, peppercorns have varying degrees of heat from green (the mildest), white (hot), and black (the hottest).

Nutrition Facts (per serving)

585 Calories
15g Fat
87g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 585
% Daily Value *
Total Fat 15g 20%
Saturated Fat 8g 40%
Cholesterol 201mg 67%
Sodium 2929mg 127%
Total Carbohydrate 87g 31%
Dietary Fiber 11g 39%
Total Sugars 8g
Protein 31g
Vitamin C 49mg 243%
Calcium 203mg 16%
Iron 8mg 42%
Potassium 2288mg 49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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