Food and Recipes Dinner Shrimp Boil Vegetable Bowls Recipe 5.0 (1) 1 Review Do the warmer days have you dreaming of low-country boils with fresh-off-the-boat seafood? Even if you can't make it to the beach right now, this quick and easy Shrimp Boil Vegetable Bowl allows you enjoy the taste and smell of a seaside meal. To simplify your prep work, have the shrimp peeled and deveined at your favorite seafood market. Call ahead with your order, so all you have to do is pick it up By Karen Schroeder-Rankin Karen Schroeder-Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. During the past 11 years, Karen has been styling food for various publications such as Cooking Light, Southern Living, Eating Well, Real Simple, as well as creating instructional videos for Southern Living Magazine's Tips from the Test Kitchen, featured on select television programming, and on websites. With an interest in the use of color, texture, and presentation, she develops recipes that are intended to surprise and delight the recipients of these dishes, both from a visual standpoint and a flavor experience. Southern Living's editorial guidelines Published on July 16, 2018 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos Active Time: 15 mins Total Time: 30 mins Yield: 4 serves Ingredients 1 (1 1/2-lb.) pkg. microwavable red potatoes (such as Side Delights Steamables) 1 (8-oz.) pkg. microwavable haricots verts (French green beans, such as GreenLine Quick & Easy) 1 pound large peeled, deveined cooked shrimp 2 cups fresh corn kernels (4 ears) 3 tablespoons drained capers, chopped 2 tablespoons lemon zest plus 3 Tbsp. fresh juice (from 4 lemons) 2 tablespoons white wine vinegar 1 teaspoon Old Bay seasoning 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/3 cup olive oil 1/4 cup chopped fresh flat-leaf parsley Directions Prepare an ice bath: Fill a large bowl with ice; fill bowl three-fourths full with cold water. Prepare potatoes in microwave according to package directions, omitting seasoning from potatoes. Discard seasoning packet. Plunge cooked potatoes into ice bath until completely cooled, about 1 minute. Remove to a colander with a slotted spoon; drain. Repeat procedure with haricots verts. Cut potatoes into quarters; cut haricots verts in half crosswise. Toss together potatoes, haricots verts, shrimp, and corn in a large bowl. Stir together capers, lemon zest and juice, vinegar, Old Bay seasoning, salt, and pepper in a small bowl; whisk in oil until well combined. Pour caper mixture over shrimp mixture; toss to coat. Stir in parsley, and serve immediately. Rate it Print