Coconut Shrimp Boil Recipe

Servings: 4

Our family-friendly version of a traditional fish boil features shrimp with coconut milk and clam juice for the seafood flavoring. To go more traditional, first layer with clean seaweed or corn husks.




1 pound Italian sausage, cut into 1-inch pieces

1 leek, cleaned and thinly sliced

8 tiny red potatoes, cut in half

Sprinkle of dried oregano

Bunch parsley

3 ears corn, cut into chunks

½ pound green beans

1½ cups coconut milk (not coconut water or beverage)

1 cup clam juice (substitute with fish or chicken broth)

1 lemon, cut into wedge

1 pound raw jumbo shrimp, tails on

Sea Salt


Coconut Shrimp Boil dinner on a plate.
[Click for larger image] 


Add sausages to a (5-quart) GSI Outdoors Bugaboo Base Camper with Teflon™ nonstick coating. Brown sausage over medium heat; halfway through, add leeks and potatoes to brown lightly. Add some parsley and layer all ingredients in order listed. Sprinkle with a pinch of sea salt. Cover pot; turn to medium-low. Cook 45 minutes until potatoes are tender and shrimp opaque. Remove herbs & lemons; plate with shrimp, beans, corn, sausage, potatoes, and the milky broth.