Shrimp Boil with Three-Bean Salad Recipe

Name: Shrimp Boil with Three-Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 10 large garlic cloves, unpeeled, plus 3 garlic cloves thinly sliced; 2 quarts water; 3/4 pound yellow wax beans; 2 bay leaves; 1 1/2 teaspoons thyme leaves; Finely grated zest and juice of 1 lemon; 1/2 teaspoon cayenne pepper; Salt and freshly ground pepper; 1 pound large shrimp, shelled; 2 tablespoons Creole mustard; 2 tablespoons rice vinegar; 1 1/2 teaspoons honey; 3/4 cup shelled thawed edamame; 1 cup canned chickpeas, drained

Servings: persons

1/4 cup extra-virgin olive oil, plus more for drizzling
10 large garlic cloves, unpeeled, plus 3 garlic cloves thinly sliced
2 quarts water
3/4 pound yellow wax beans
2 bay leaves
1 1/2 teaspoons thyme leaves
Finely grated zest and juice of 1 lemon
1/2 teaspoon cayenne pepper
Salt and freshly ground pepper
1 pound large shrimp, shelled
2 tablespoons Creole mustard
2 tablespoons rice vinegar
1 1/2 teaspoons honey
3/4 cup shelled thawed edamame
1 cup canned chickpeas, drained

1
Preheat the oven to 400.
2
On a sheet of foil, drizzle the olive oil on the unpeeled garlic, wrap up and bake for 40 minutes.
3
In a medium saucepan, bring the water to a boil, add the wax beans and cook them until just tender, about 4 minutes.
4
Using a slotted spoon, transfer them to a large bowl.
5
Add the sliced garlic, bay leaves, thyme, lemon zest and juice, cayenne and 1 1/2 teaspoons each of salt and pepper to the saucepan.
6
Bring to a boil and cook for 5 minutes.
7
Add the shrimp and simmer for 3 minutes.
8
Transfer the shrimp to a baking sheet.
9
Let the shrimp boil cool to room temperature, then return the shrimp to it.
10
Peel the roasted garlic.
11
In a mini food processor, puree the roasted garlic with the mustard, rice vinegar and honey.
12
Slowly blend in the 1/4 cup of olive oil.
13
Season with salt and pepper.
14
Toss the wax beans with the edamame, chickpeas and dressing.
15
Mound the salad on plates, top with the shrimp and serve.

821

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, plus more for drizzling, 10 large garlic cloves, unpeeled, plus 3 garlic cloves thinly sliced, 2 quarts water, 3/4 pound yellow wax beans, and more.

Yes, Shrimp Boil with Three-Bean Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp Boil with Three-Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions